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Vegan orange tofu served over a bed of white rice with a piece of tofu being picked up with chopsticks.
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Vegan Orange Tofu

A Chinese style orange sauce served over crispy fried tofu.
Course Main Course
Cuisine Chinese
Keyword orange tofu, vegan orange tofu
Diet Gluten-Free Option, High Protein, Nut-Free, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 550kcal
Author Monica Davis

Equipment

Ingredients

Crispy tofu

  • 1 (14 oz) package firm tofu or high-protein tofu
  • 1/3 cup 1/3 cup cornstarch  (potato starch will also work)
  • 3/4 teaspoon salt
  • 1/4 cup oil for frying  (neutral-flavored) or enough to fill a fryer

Orange Sauce

  • 1 cup orange juice
  • 1/2 cup sugar 1/4 cup if you use fresh-squeezed orange juice.
  • 2 tablespoons white vinegar
  • 1 1/2 tablespoons cornstarch or potato starch
  • 1 tablespoon soy sauce or tamari or Bragg's Liquid Aminos for gluten-free. Coconut Aminos for soy-free
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic chili sauce
  • 1/2 teaspoon ground ginger optional
  • 1 dash turmeric (optional for color)

Grain

  • 1 1/2 cups rice (uncooked) or 3 cups cooked
  • 1/3 cup green onion chopped
US - Metric

Instructions

  • Cook rice or grain according to package directions.

Fry the tofu

  • Drain and press the tofu, then pat it dry with a paper towel. (If using high-protein tofu, simply pat it dry.
  • Cut tofu into small, even cubes and place in a large bowl filled with a mixture of cornstarch and salt.
  • Shake the bowl to toss the tofu until it is coated with the cornstarch mixture. (Don't stir it, or you will break up the tofu, and it won't stay in nice, neat cubes.)

Using a deep-fryer

  • Set the temperature gauge to 370° F (188° C) and wait for the oil to reach that temperature.
  • Place the coated tofu in the frying basket and lower it into the hot oil. Cook for about 2 minutes, then shake the basket to break up any pieces that are stuck together.
  • Return to the oil and cook for about 2 more minutes, until the pieces float. (This will equal about 4 minutes of total cook time.

Using a pot for deep frying

  • Fill a narrow pot with about 2 inches of oil and heat until it reaches 370° F (188° C)
  • Place tofu in the hot oil with a spoon or tongs to avoid splashing.
  • Cook for about 3-4 minutes until golden brown.  (You may need to use a spatula to break apart any pieces that have stuck together.)

Make the orange sauce

  • Add all ingredients to a small saucepan and whisk. Turn the heat on to medium and stir the sauce frequently.
  • Once it starts to bubble, stir continuously and let it boil for 30 seconds.
  • Remove from the heat and allow it to cool for a few minutes.  It will thicken some more as it cools off.

Put it all together

  • Serve the fried tofu over the rice, drizzle with the orange sauce just before eating, and garnish with chopped green onions.

Notes

  • Use 2 tablespoons of corn or potato starch for a thicker sauce.
  • Use 1 tablespoon of corn or potato starch for a thinner sauce.
  • Don't add the starch after the liquid warms up; it will only dissolve in cold water and get clumpy if added to hot liquid.
  • The sauce will thicken as it cools.

Nutrition

Serving: 1cup | Calories: 550kcal | Carbohydrates: 90g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Sodium: 754mg | Potassium: 218mg | Fiber: 1g | Sugar: 31g | Vitamin A: 124IU | Vitamin C: 31mg | Calcium: 29mg | Iron: 1mg