Looking for a meatless protein option to serve over your favorite rice or noodles? Check out this Sticky Orange Tofu!
It’s comprised of crispy tofu smothered in a sweet, salty, sticky sauce. And guys, it’s a lick your plate, and don’t waste a DROP of that sauce kind of meal.
The kind that makes you feel proud because it’s all-natural and light ingredients, but also satisfies the foodie in you! A total crowd-pleaser for any day of the week!
Sticky Orange Tofu Tips and Tricks
Not All Tofu Is Created Equal
If you’re new to tofu, you may be confused by all the seemingly similar options. Extra-firm is my favorite type for getting a crispy finish. You can also use firm in a pinch, but you may have a little more trouble handling it.
Green tip: Industrial meat production has a huge impact on the environment, especially because of the amount of land it takes to sustain and it’s high amount of greenhouse gas emissions. Reducing your meat consumption is one great way to reduce your ecological footprint.
A Good Press
Spongy tofu happens. But don’t fear! This tofu pressing method will dry out your tofu enough to avoid that soggy mess.
Drain your tofu and place it between two clean kitchen towels. Choose something heavy to place on top. I usually use a book! Let it sit for at least 5 minutes to allow the towels to absorb the water and dry the tofu out.
Get Your Pan Hot
Cut and coat your tofu in olive oil before sprinkling a light dusting of cornstarch on top. Allow your pan to get hot before placing the tofu on it to fry. Let it sizzle for 2 minutes before flipping one to check if it’s golden brown.
Make sure the tofu is crispy on both sides before transferring it to a paper towel. Dab off any excess oil and transfer to a plate.
The Cornstarch is Key
You can’t have Sticky Orange Tofu without that sticky sauce. And the key to getting that perfect consistency is all about the cornstarch.
The first thing you should do for the sauce is to add the cornstarch to 2 teaspoons of water, and set it aside to absorb. This will allow it to integrate seamlessly into the sauce without taking away from the beautiful flavors.
Low and Slow For the Sauce
Overheating the sauce puts you at risk for two kitchen failures: a sauce that is too thin, and garlic that is too mild. Keep your sauce over low heat in a saucepan to make sure it’s just right.
The goal for heating it is to take the edge off the raw garlic and to use the mild heat to integrate the cornstarch and water mixture into the other sauce ingredients. It should not ever exceed a light simmer.
Don’t Sauce It ‘Til Your Ready To Eat
Once your Sticky Orange Tofu sauce is ready, you’ll coat your crispy tofu in it on both sides. But the longer your tofu sits in the sauce, the higher the risk is of it getting soggy.
Keep your tofu crispy on a plate until you are ready to serve, and add your sauce just before you eat. It’ll be crispy and sticky and deliciously perfect!
Why You Should Make This Sticky Orange Tofu
- It’s healthy. Tofu is packed with protein, amino acids, iron, calcium, and several other vitamins and minerals.
- It’s salty and sweet. The fresh juice from the orange shines and partners beautifully with the salty Tamari.
- It’s light but filling. Tofu is easy to digest and low in calories but keeps you full as its high in protein and unsaturated fat.
- It’s quick. TWENTY-FIVE MINUTES. Enough said.
- It’s the perfect introduction to tofu. The most common reasons people don’t like tofu are its spongy texture and its boring blandness. With this Sticky Orange Tofu, you’ll get none of that!
I *know* you want more vegan dinner options! Try these Meatless Chickpea Meatballs and Lentil Taco Meat Alternative 🤗
Healthy Sticky Orange Tofu
Course: DinnerCuisine: Asian2
servings10
minutes15
minutes25
minutesThis Sticky Orange Tofu is fried to a crispy golden brown and topped with a sweet, sticky sauce, making it the perfect light and nutritious accompaniment to rice or noodles.
Ingredients
Crispy Tofu8 ounces extra firm tofu
1 tablespoon olive oil + more for the pan
1 teaspoon cornstarch
Sticky Orange Sauce1 teaspoon cornstarch in 2 teaspoons water
2 cloves garlic
1/2 an orange, juiced
2 tablespoons tamari (or 1 tablespoon + 1 teaspoon soy sauce)
1 tablespoon rice vinegar
2 tablespoons honey (or agave nectar for vegan)
1/4 teaspoon ground ginger
Sesame seeds for garnish (optional)
Directions
- Drain your tofu and place between two clean kitchen towels. Use something heavy ( I use a cookbook) to put on top of your tofu to press for at least 5 minutes.
- In the meantime, stir 1 teaspoon of cornstarch into 2 teaspoons of water and set aside.
- Dice your garlic and add it to a small saucepan over low heat with orange juice, tamari, vinegar, honey, and ground ginger.
Bring your sauce up to a simmer and stir in cornstarch/water mixture. Stir occasionally. - Once most of the liquid is drained from your tofu, cut it into thin strips. You can now choose to either cube the tofu or cut it into triangles as pictured.
Coat your tofu pieces in olive oil, then sprinkle cornstarch on both sides. - Get a frying pan with olive oil hot before carefully placing your tofu flat on the pan to fry.
Allow your tofu to cook until golden brown on both sides — usually about 2 minutes on each side. - Transfer your tofu onto a paper towel and dab off any excess oil. Coat with sauce just before serving over rice or noodles.
Pro Tips
- Don’t rush your tofu pressing process. Leave it in between two clean kitchen towels under something heavy for at least 5 minutes to get that tofu ready for the frying pan!
- Make sure to get your pan hot before adding your tofu!
- Only add your sauce just before serving to make sure you keep your tofu crispy.
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