Ingredients
• 400 g firm or extra-firm tofu, drained and pressed
• 3 tbsp cornflour (or cornstarch)
• ½ tsp fine sea salt
• 2–3 tbsp neutral oil (rapeseed or groundnut) for frying
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• Zest and juice of 1 large orange
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 2–3 tbsp maple syrup or other sweetener
• 1 tsp chilli flakes (optional)
• 1 tsp toasted sesame seeds to finish
• Spring onion greens for garnish
• Cooked rice or steamed greens to serve
Method
Press and cube the tofu, then toss with cornflour and salt so each piece is lightly coated.
Heat oil in a large pan until shimmering and fry tofu in a single layer until golden and crisp (about 3–4 mins each side). Remove and set aside.
In the same pan, add garlic and ginger and stir for about 30–45 seconds until fragrant. Add orange juice and zest, soy sauce, vinegar, maple syrup, and chilli flakes (if using). Simmer until it reduces slightly and thickens into a glossy sauce.
Return the tofu to the pan, toss gently in the sauce for 1–2 minutes so every piece is coated. Drizzle with sesame seeds and garnish with spring onion greens. Serve over rice or with steamed greens and enjoy!
by Whiterabbit2000
7 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-orange-tofu)
Ingredients
• 400 g firm or extra-firm tofu, drained and pressed
• 3 tbsp cornflour (or cornstarch)
• ½ tsp fine sea salt
• 2–3 tbsp neutral oil (rapeseed or groundnut) for frying
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• Zest and juice of 1 large orange
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 2–3 tbsp maple syrup or other sweetener
• 1 tsp chilli flakes (optional)
• 1 tsp toasted sesame seeds to finish
• Spring onion greens for garnish
• Cooked rice or steamed greens to serve
Method
1. Press and cube the tofu, then toss with cornflour and salt so each piece is lightly coated.
2. Heat oil in a large pan until shimmering and fry tofu in a single layer until golden and crisp (about 3–4 mins each side). Remove and set aside.
3. In the same pan, add garlic and ginger and stir for about 30–45 seconds until fragrant. Add orange juice and zest, soy sauce, vinegar, maple syrup, and chilli flakes (if using). Simmer until it reduces slightly and thickens into a glossy sauce.
4. Return the tofu to the pan, toss gently in the sauce for 1–2 minutes so every piece is coated. Drizzle with sesame seeds and garnish with spring onion greens. Serve over rice or with steamed greens and enjoy!
Delicious
Those tofu is giving me serious cravings😋 love the glaze!
That glaze is pure, beautiful, crispy perfection. Already saving this recipe to bless my kitchen. 💯
Ooohh mouth watering ~~~
I can’t believe how good that looks
Hi, I’m new to cooking with tofu and have a question. What does pressing it achieve if it’s already drained? Is it just to get out any remaining moisture? And how exactly do you do it? With a paper towel and pressing down on it with your hands, or putting something heavy on top, or some other technique? Thanks in advance!