Description
Description A vibrant and crispy plant-based alternative to the takeout classic, featuring battered tofu tossed in a sweet-tangy orange sauce.
Ingredients
- ½ cup neutral oil (canola) — for frying (can substitute vegetable or peanut oil)
- 1 package of tofu ( 16 oz / 454 g ) — firm or extra-firm
- ⅓ cup all-purpose flour
- ⅓ cup cornstarch
- ¼ – ⅓ cup water — to make the batter
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup orange juice — freshly squeezed is best for brightness
- ⅓ – ½ cup sugar — adjust to taste depending on your oranges
- 2 tablespoons tamari or soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha (optional) — for heat
- 2 teaspoons crushed ginger — or freshly grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes — optional, to taste
- 2 tablespoons cornstarch — for thickening the sauce
- 1 tablespoon orange zest — for garnish and extra citrus aroma
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Instructions
- Press the tofu to remove moisture for at least 20–30 minutes.
- Cut the tofu into 1–1½ inch cubes.
- Make the batter by whisking together flour, cornstarch, garlic powder, and salt, then add water slowly until smooth.
- Heat the oil in a skillet over medium-high heat.
- Coat tofu pieces in batter and fry until golden, about 3–5 minutes per batch.
- In a bowl, mix together the sauce ingredients.
- Dissolve cornstarch in water to make a slurry.
- Combine the sauce and bring to a simmer, stirring in slurry until thickened.
- Add the fried tofu to the sauce and toss until coated.
- Serve garnished with orange zest.
Notes
- Notes
- Pressing tofu well is crucial for achieving a crispy texture. Fry in batches to maintain oil temperature, and toss the tofu in sauce briefly before serving to keep it crispy.