Vegan Orange Tofu

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www.theconsciousplantkitchen.com

This easy Orange Tofu Recipe with crispy tofu pieces coated in sweet, sticky orange sauce.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/orange-tofu-recipe/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Resting Time30

Total Time1 10

Servings: people

Calories: 737.6kcal

Author: Carine Claudepierre

Ingredients

Tofu marinade

2 blocks Firm Tofu 14 oz, 400g each
4 tablespoons Olive Oil
4 tablespoons Cornstarch
½ teaspoon Garlic Powder
3 tablespoons Orange Zest from 1 orange
½ teaspoon Salt

Orange sauce

1 tablespoon Coconut Oil
3 Garlic Cloves crushed or 1/2 teaspoon garlic powder
¼ teaspoon Ground Ginger or 1 teaspoon fresh grated ginger
1 cup Orange Juice
⅓ cup Soft Brown Sugar up to 1/2 cup if you love it very sweet
¼ cup Soy Sauce
¼ cup Rice Vinegar
2 tablespoons Cornstarch
2-3 tablespoons Cold Water

To serve - per plate

1 ½ cup Quinoa
2 tablespoons Scallions finely chopped
1 pinch Chili Flakes

US Customary - Metric

Instructions

Prepare the tofu

Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.

Marinate tofu

Cut the tofu block into cubes of (about 0.4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu - this mimics chicken texture the best!
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
Add the tofu chunks into the marinade and combine with a spoon.
Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.
Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.

Orange sauce

Heat a large skillet or medium saucepan over medium-high heat.
Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves - about 2-3 minutes.
Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens - about 2-3 minutes. Remove from heat.
Toss the crispy hot tofu in the sauce until coated.
Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.

Storage

Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.

Nutrition