This orange tofu is crispy, sticky, and tangy! Fresh-squeezed orange juice, lots of garlic, and fresh jalapeño brighten this dish and take it to a whole new level … dare I say even better than takeout!

What is Orange Tofu?

My crispy orange tofu is inspired by one of my favorite Chinese-American dishes: Orange Chicken.

Orange Chicken traces its origins back to the 1980s in the United States. It is widely believed to have been created by Chef Andy Kao, who introduced this sweet and tangy chicken dish at Panda Express, a popular American-Chinese fast-food chain. The dish quickly gained popularity for its unique combination of flavors, making it a staple in Chinese-American culinary offerings.

While Orange Chicken has become a symbol of American-Chinese cuisine, it is not a traditional Chinese dish. Instead, it represents a fusion of Chinese cooking techniques with American tastes and preferences. The dish’s origins highlight the evolving nature of culinary traditions, showcasing how immigrant communities adapt their recipes to cater to local palates.

Grab a drink and let’s get to cookin’ the best crispy orange tofu inspired by a beloved classic!

Ingredients and Substitutions for Crispy Orange Tofu

Let’s delve into the details of the key ingredients and explore some potential substitutions for those who may have dietary preferences or restrictions:

For the Crispy Tofu:

• Cornstarch: Arrowroot powder or potato starch can be used as alternatives.
• Soy Sauce: Tamari or coconut aminos for a gluten-free option.
• Seasonings: Garlic powder, onion powder, and salt.
• Super-Firm or Extra-Firm Tofu
• Oil, for Frying

For the Orange Glaze:

• Extra Virgin Olive Oil
• Jalapeno: Red pepper flakes or chili paste for heat, or omit for a milder version.
• Aromatics: Fresh garlic and ginger
• Fresh-Squeezed Orange Juice: Store-bought orange juice, but fresh is recommended for a vibrant flavor.
• Coconut Sugar or Light Brown Sugar: Feel free to sub for maple syrup, agave nectar, or regular brown sugar.
• Unseasoned Rice Vinegar: You can also use seasoned rice vinegar.
• Tamari or Soy Sauce
• Cornstarch: While it might not yield as crispy of a texture, you can sub for arrowroot powder or tapioca starch.
• Toasted Sesame Oil: You. may sub for reguar sesame oil

How to Make Crispy Orange Tofu

1. Marinate the Tofu:

In a bowl, create a marinade by combining soy sauce, cornstarch, garlic powder, onion powder, smoked paprika, and black pepper. Tear the pressed tofu into bite-size pieces, tossing them in the marinade. Allow the tofu to marinate for at least 15-20 minutes.

2. Fry the Tofu:

Heat vegetable oil in a sauté pan over medium-high heat. Once hot, add marinated tofu cubes, ensuring even spacing. Cook each side until golden brown and crispy, approximately 3-5 minutes per side. Work in batches if necessary. Drain the crispy tofu on a paper towel.

3. Prepare the Orange Glaze:

In a saucepan, heat olive oil and add jalapeño, garlic, and ginger. Sauté until the jalapeño is tender and the garlic is fragrant (3-5 minutes). Add orange juice, sugar, vinegar, tamari, cornstarch slurry, and sesame oil. Whisk to combine. Bring the glaze to a light boil, then reduce heat to low and simmer until it reduces by about one-quarter, stirring every few minutes (20-25 minutes).

4. Coat the Tofu:

Place the crispy tofu in a large bowl. Pour the thickened orange glaze over the tofu, tossing to coat the pieces evenly.

5. Garnish and Serve:

Sprinkle sesame seeds, green onions, and orange zest over the glazed tofu. Serve over rice or enjoy it by itself for a delightful culinary experience.

Tips and FAQs

• Pressing Tofu: Ensure to press the tofu adequately before marinating. I love this tofu press. This step removes excess water, allowing the tofu to absorb the flavors and achieve a crispier texture when cooked.
• Marinating Time: Allow the tofu to marinate for at least 15-20 minutes. For enhanced flavor, you can refrigerate and marinate it for a longer period, even overnight.
• Even Frying: When frying the tofu, ensure the pieces are spaced out in the pan for even cooking. Work in batches if necessary to prevent overcrowding.
• Frying Alternatives: If deep-frying isn’t your preference, consider air-frying or baking the tofu. Pan-frying provides a crispy texture with less oil, while baking offers a healthier alternative. Adjust cooking times accordingly. Instructions for air-frying and baking are listed below.
• Orange Zest: Adding orange zest just before serving enhances the citrusy aroma. Use a microplane or fine grater to achieve thin strips.
• Garnish Creativity: Experiment with garnishes; toasted cashews or sliced almonds can add a delightful crunch, and a sprinkle of red pepper flakes can elevate the heat.

Can I Use Firm Tofu Instead?

Yes, firm tofu can be used, but the texture may differ. Press it well to remove excess water and consider adjusting marinating times.

Can I Prepare Crispy Orange Tofu Ahead of Time?

Absolutely! The tofu can be marinated in advance, and the orange glaze can be prepared and stored separately. Combine them just before serving for optimal crispiness.

How Do I Store Leftovers?

Store leftover orange glazed tofu in an airtight container in the refrigerator. Consume within 2-3 days for the best taste and texture.

Reheating Tips:

To maintain crispiness, reheat in an oven or toaster oven. For a quick reheat, use a non-stick pan over medium heat. Add a splash of water to the pan and cover to create steam, ensuring the tofu remains moist.

Alternative Cooking Methods:

If avoiding frying, try air-frying or baking. To air-fry, place the marinated tofu pieces in the air fryer basket, ensuring they are evenly spaced for proper air circulation. Cook at 375°F (190°C) for approximately 15-20 minutes, shaking the basket halfway through the cooking time for even crispiness. Keep an eye on the tofu as cooking times may vary based on the air fryer model. Adjust the time as needed until the tofu reaches your desired level of crispiness. To bake, arrange marinated tofu on a lined baking sheet and bake at 400°F (200°C) until golden and crispy, flipping halfway through.

More Delicious Tofu Recipes to Try:

1. The Best Parmesan Crusted Tofu
2. Sweet and Sour Tofu
3. Bang Bang Tofu Lettuce Wraps
4. Black Pepper Tofu
5. Thai Basil Tofu with Curry Roasted Cashews

Better Than Takeout?

I hope you love this crispy orange tofu pasta as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

xo!

Orange Glazed Tofu

Ashley

This orange glazed tofu is crispy, sticky, and tangy! Fresh-squeezed orange juice, lots of garlic, and fresh jalapeño brighten this dish and take it to a whole new level … dare I say even better than takeout!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Lunch/Dinner

Cuisine American-Chinese

Servings 4

Ingredients

  

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For the Crispy Tofu

• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 16-ounce block of super-firm or extra-firm tofu pressed for 20-30 minutes
• Vegetable oil, for frying

For the Orange Glaze:

• 1 tablespoon extra-virgin olive oil
• 1 jalapeño pepper, deseeded and finely diced
• 10 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 cup fresh-squeezed orange juice
• 1/4 cup coconut sugar or vegan- friendly light brown sugar
• 1/4 cup unseasoned rice vinegar
• 1/4 cup low-sodium tamari or soy sauce
• 1 tablespoon cornstarch, whisked with 2 tablespoons water (this is your cornstarch slurry)
• 1 tablespoon toasted sesame oil

For Garnish/Serving:

• Toaste sesame seeds
• Thinly sliced green onions
• Orange zest, cut into thin strips
• Cooked white or brown rice, optional

Instructions

 

Crispy Tofu

• In a bowl, mix together cornstarch, soy sauce, garlic powder, onion powder, and black pepper. Using your hands, tear the tofu into bite-size pieces and gently toss the tofu pieces in the marinade, making sure they are well coated. Let it marinate for at least 15-20 minutes.
• Place enough vegetable oil over medium-high heat to cover the bottom of a large sauté pan by about an inch. Once hot, add the marinated tofu cubes, ensuring they are spaced out for even cooking. Cook each side until golden brown and crispy, usually about 3-5 minutes per side. You may need to work in batches.
• Once the tofu is crispy and golden, remove it from the pan and let it drain on a paper towel.

Orange Glaze

• Meanwhile, prepare the orange glaze. Heat the olive oil in a medium saucepan over medium heat. Once the oil is hot, add the jalapeño, garlic, and ginger and cook, stirring often, until the jalapeño is tender and the garlic is fragrant, 3 to 5 minutes. Pour in the orange juice, sugar, vinegar, tamari, cornstarch slurry, and sesame oil, whisking to combine. Increase the heat to high. Once the glaze comes to a light boil, reduce the heat to low and simmer until the glaze reduces by about one-quarter, stirring every few minutes, 20 to 25 minutes.
• Next, place the fried tofu in a large bowl. When the glaze has thickened, pour it into the bowl with the tofu, tossing to coat the tofu in the glaze.
• To serve, garnish with sesame seeds, green onions, and orange zest. Enjoy over rice or by itself!

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