Sticky Orange Tofu
This sticky orange tofu is made with torn pieces of tofu that are baked or air fried until golden, then tossed in a sweet and tangy orange sauce. Serve it over rice and your favorite vegetables for an easy, flavor-packed dinner.
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Servings: 2
Ingredients
Crispy Tofu:
- 1 Block Extra Firm Tofu drained and pressed
- 1 tablespoon Low-Sodium Soy Sauce or gluten-free tamari
- 2 tablespoons Cornstarch
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- Pinch of Kosher Salt
- 1 tablespoon Olive Oil or other neutral oil
Orange Sauce:
- ½ cup Low-Sodium Vegetable Broth
- ¼ cup Fresh Orange Juice
- Zest of ½ an Orange
- ¼ cup Organic Cane Sugar
- 2 tablespoons Rice Vinegar
- 2 tablespoons Low-Sodium Soy Sauce or gluten-free tamari
- 1 teaspoon Chili Garlic Sauce or Sriracha
- 2 teaspoons Cornstarch
Instructions
- Press the tofu for at least 10 minutes to remove excess water. You can use a tofu press or make your own by wrapping the tofu in paper towels or a clean dish towel and placing a few heavy objects on top.
- Once pressed, tear the tofu into bite-sized pieces instead of cubing it. The rough edges create more surface area, which helps the coating cling to the tofu and become extra crispy.
- Add the torn tofu to a large bowl and drizzle with soy sauce, tossing to coat. Sprinkle in the cornstarch, garlic powder, onion powder, salt, and black pepper, then gently toss until evenly coated. For best results, use a bowl with a lid and shake to coat the tofu without breaking the pieces apart. Drizzle with oil and toss once more.
- Arrange the tofu in a single layer in your air fryer basket, being careful not to overcrowd it. Air fry at 400°F for 12-15 minutes, shaking the basket halfway through, until the tofu is crispy and golden brown. If needed, cook in batches.
- Oven option: Bake at 400°F for 35-45 minutes, tossing 2-3 times, until golden brown and crispy around the edges.
- Meanwhile, whisk together the vegetable broth, orange juice, orange zest, sugar, rice vinegar, soy sauce, chili sauce, and cornstarch in a large pan. Bring the mixture to a gentle boil, then reduce the heat to medium and simmer, whisking frequently, until the sauce has thickened.
- Add the crispy tofu to the pan and toss until every piece is coated in the orange sauce.
- Serve over rice with your favorite vegetables and garnish with green onions, orange slices, and sesame seeds. Enjoy immediately!
Notes
This recipe makes 2 large portions or 4 smaller ones.
Why tear the tofu instead of cube it? Tearing creates craggy edges that crisp up beautifully in the air fryer and hold onto the orange sauce better than smooth cubes.
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