Crispy Orange Tofu

Name: Crispy Orange Tofu
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 1 oz Extra-Firm Tofu (1-14oz block of extra firm tofu — up to 14); 4 tsp Sesame Oil (2 teaspoons sesame oil + 2 teaspoons sesame oil); 2 ½ tbsp Coconut Aminos (1 tablespoon coconut aminos + 1 1/2 tablespoon coconut aminos); 3 tbsp Cornstarch (3 tablespoons cornstarch + 1 1/2 – 2 teaspoons cornstarch — up to 2); 1 cup Orange Juice (1 cup orange juice); 1 ½ tbsp Rice Vinegar (1 1/2 tablespoons rice vinegar); 1 tbsp Honey (1 tablespoon honey); 1 clove Garlic (1 clove garlic, pressed or finely minced); 1 piece Ginger (1 – 1 inch piece of ginger, grated); 1 tsp Red Pepper Flakes (1 teaspoon crushed red pepper flakes); ½ tbsp Orange Zest (1/2 tablespoon orange zest); 0 pieces White Rice (white rice)

Crispy Orange Tofu - Dinner (Chinese)

55 minChinese

Servings4

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Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Preheat oven to 425 degrees and line a sheet pan with parchment paper. Drizzle the olive oil evenly all over the parchment paper.
2Slice the tofu in half, length wise, and then place on a layer of paper towels. Place another layer of paper towels on top. Place a heavy skillet or pan on top of the tofu and press for 15-20 minutes to release extra moisture.
3Once the tofu has been pressed, cut it into cubes and then transfer to a mixing bowl.
4Season the tofu with sesame oil and coconut aminos and toss. Then, sprinkle on the cornstarch and toss until well coated.
5Transfer the tofu cubes to the parchment lined sheet pan in an even layer. Bake the tofu for 20-25 minutes until golden brown and crispy. Give the tofu a toss every 7-10 minutes to ensure that it gets golden on all sides.
6While the tofu is baking make the sauce. Add the orange juice, 1 1/2 teaspoons cornstarch, rice vinegar, sesame oil, coconut aminos, honey, garlic, ginger, and red pepper flakes to a small sauce pot. Whisk together until everything is well combined. Bring the sauce to a boil and then reduce the heat to a simmer. Let the sauce simmer for 2-4 minutes, or until it has thickened and coats the back of a spoon. If you want a thicker sauce, whisk an additional 1/2 teaspoon of cornstarch to a small amount of water, whisk together, and then whisk into sauce. Remove the sauce from the heat and stir in orange zest.
7Add the crispy tofu to a large mixing bowl and pour half the sauce on the tofu. Toss until the tofu is well coated, adding more sauce as you like.
8Serve over rice and garnish with sliced scallion and sesame seeds. Drizzle any extra sauce over the tofu before serving.