Description
This Vegan Fresh Orange Tofu is a healthy, light twist on orange chicken, made with fresh orange zest, juice, and slices. Easy pan-fried tofu in a bright citrus sauce—perfect for a quick plant-based dinner with rice.
Ingredients
Scale
Rice:
- 2 cups cooked rice (brown, white, short grain, medium grain, or long grain), according to package directions
Pan-Fried Tofu:
- 1 (15-ounce) package extra from tofu, pressed
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
Orange Sauce:
- 1 ½ cups freshly squeezed orange juice
- 1 1/2 tablespoons corn starch
- ¼ cup soy sauce, reduced sodium, gluten-free
- 3 tablespoons rice vinegar
- 1 ½ tablespoons fresh orange zest
- 1 (2-inch) piece ginger, peeled, shredded
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- ½ teaspoon red chili pepper flakes (or ground Szechuan peppercorns)
Garnish:
- 1 fresh orange, unpeeled, sliced
- 1 tablespoon sesame seeds
- Red chilis, fresh or dried (optional)
Instructions
- Cook rice, according to package directions, using rice cooker or stove top.
- For best results, press tofu (*see directions for pressing tofu here; or simply wrap tofu between paper towels and place between two plates with something heavy rested on top for about 10 minutes to allow liquid to drain off). While tofu is being pressed, make the Orange Sauce.
- To make Orange Sauce: Place orange juice in a medium saucepan. Stir in cornstarch with a whisk, blending until smooth. Add soy sauce, rice vinegar, orange zest, ginger, garlic, brown sugar, and red chili pepper flakes (or Szechuuan peppercorns), and stir with whisk until smooth. Bring pan to heat over medium setting, and stir occasionally until the sauce comes to a simmer (about 3-4 minutes). Reduce heat to low, and cook for about 8 minutes, until thickened, stirring occasionally. Remove from heat.
- While sauce is cooking, pan-fry the pressed tofu.
- Slice tofu into 2-inch cubes.
- Place 3 tablespoons cornstarch in a shallow dish, and roll cubes of tofu into cornstarch to evenly cover surface.
- Heat oil in a skillet over medium heat. Pan-fry tofu for about 10 minutes, turning cubes to evenly cook all sides of the tofu until they are golden brown.
- Pour orange sauce over the tofu, and cook until the sauce becomes more thickened and bubbly. Remove from heat.
- Serve 3.5 ounces of tofu with ½ cup sauce over ½ cup rice for each serving (4 servings).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 379
- Sugar: 15 g
- Sodium: 664 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 13 g
