Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object (such as a can or book) on top for about 15 minutes to press out the liquid. Once pressed, cut the tofu into cubes (about 1-inch pieces).
In a shallow bowl or plate, mix the cornstarch with a pinch of salt and pepper. Toss the tofu cubes in the cornstarch mixture, making sure each piece is well-coated.
Heat olive oil in a large skillet over medium heat. Once hot, add the tofu cubes and cook for 5-7 minutes on each side, turning occasionally until they are golden brown and crispy. Remove the tofu from the skillet and set aside.
In the same skillet (or a separate small saucepan), add the orange juice, orange zest, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger (if using), and sesame oil. Stir well to combine and bring the mixture to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to form a slurry. Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
Add the crispy tofu cubes back into the skillet with the orange sauce. Gently toss the tofu in the sauce, ensuring that all the pieces are coated in the sweet, tangy sauce. Cook for an additional 2-3 minutes to allow the tofu to absorb the sauce.
Serve the Vegan Orange Tofu hot over a bed of rice, quinoa, or steamed vegetables. Garnish with extra orange zest, sesame seeds, or green onions for added flavor and texture.
Serving and Storage Tips:
- Serving Suggestions: This dish pairs beautifully with steamed jasmine rice, stir-fried vegetables, or a light green salad. For added crunch, top with sesame seeds or chopped cashews.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a little water or vegetable broth to rehydrate the sauce.
Variants:
- Add Vegetables: You can add sautéed vegetables like bell peppers, broccoli, snap peas, or carrots to the dish to make it a more hearty and colorful meal.
- Spicy Version: For a spicy kick, add a teaspoon of sriracha, chili flakes, or chopped fresh chili to the orange sauce while simmering.
FAQ:
- Can I use frozen tofu for this recipe? Yes, frozen tofu works great for this recipe as it has a firmer texture after being thawed. Just make sure to press the tofu well after defrosting to remove excess moisture.
- Can I use another sweetener besides maple syrup? Yes! You can substitute maple syrup with agave syrup, coconut sugar, or any liquid sweetener of your choice.
- Is there a gluten-free option for this recipe? Yes! To make this recipe gluten-free, use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free.
This Vegan Orange Tofu is a flavorful, satisfying dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, the tangy-sweet sauce and crispy tofu will deliver on taste and texture. Enjoy this simple, vegan-friendly recipe that’s packed with flavor!
