Crispy Orange Tofu
45 minServes 2 to 4
Crispy baked tofu tossed in a tangy-sweet orange glaze with ginger, garlic, and sesame.
| prepPreheat oven to 425°F / 220°C | |||||
| prepLine a baking sheet with silicone mat or parchment paper | |||||
| 1 400 g block extra firm tofu, pressed | Tear or cut tofu into bite-sized pieces | Coat tofu with oil & tamari, toss with cornstarch | Spread on sheet, bake 425°F / 220°C, 30 min, flip halfway | Add tofu to sauce, coat all sides | Serve over rice or noodles with vegetables & garnish |
| 15 ml avocado oil | |||||
| 15 ml low sodium tamari or soy sauce | |||||
| 29 g cornstarch | Warm sesame oil, sauté garlic, ginger & chili 60 sec | Add orange juice, sugar, tamari, vinegar & zest, simmer 3–5 min | Stir slurry into sauce, simmer 3–5 min until glossy | ||
| 10 ml toasted sesame oil | |||||
| ½" knob of ginger, peeled and grated | |||||
| 3 cloves garlic, finely minced or grated | |||||
| 1/4 teaspoon red chili flakes (optional) | |||||
| 236 ml freshly squeezed orange juice, strained | |||||
| 55 g loosely packed brown sugar | |||||
| 60 ml reduced-sodium tamari | |||||
| 45 ml vinegar | |||||
| 1 teaspoon orange zest | |||||
| 8 g cornstarch | Whisk cornstarch & water until dissolved | ||||
| 30 ml cold water | |||||
| Cooked rice or noodles | |||||
| Steamed or stir-fried vegetables | |||||
| Green onions, thinly sliced | |||||
| Sesame seeds, for garnish | |||||
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