A generous coating of corn starch helps get this tofu incredibly crispy. Make sure to press the tofu to remove excess water for best results.
**Ingredients**
* 1 block extra firm tofu, 14 – 16 oz, pressed to remove excess water * 10-12 oz broccoli florets, ~4 cups * 3 green onions, greens sliced thin, or topping * ¼ cup corn starch * roasted sesame seeds, optional, for topping * crushed red pepper flakes, optional, for topping * veggie oil
*For Sauce:*
* 2 navel oranges – zest one orange, juice both oranges, or sub ⅔ cup orange juice * 3 tbsp honey, sub date syrup for vegan * ¼ cup soy sauce * 1 tbsp freshly minced garlic * ½ tbsp ginger paste or freshly grated ginger, or sub ½ tsp ground ginger * 2 tbsp unseasoned rice vinegar * 2 tbsp corn starch * sriracha sauce, optional, (for mild – ½ tbsp ; medium – 1 tbsp ; hot – 1.5+ tbsp)
**Instructions**
1. Cut the tofu into ~¾” cubes. In a large bowl, toss the cubes in the ¼ cup of corn starch until they have an even, thick coating. 2. Combine the soy sauce and 2 tbsp corn starch in a small saucepan and whisk until fully combined. Then add the rest of the sauce ingredients and mix well. Bring to a gentle boil over medium-low heat, then reduce heat to low and simmer until a thick sauce forms, about 5 minutes. Remove the completed sauce from heat. If you accidentally over-reduce the sauce, just add a splash of water and mix. 3. As the sauce cooks, warm a generous swirl of veggie oil in a large skillet over medium-high heat. Once hot, add the tofu pieces and cook, turning occasionally, until they are golden and crispy on most sides, about 10 minutes. Remove to a large bowl. 4. Add a little more oil to the pan if needed, and add the broccoli florets. Cook until they brighten in color and just begin to char, about 2 minutes. 5. Pour the orange sauce over the tofu and toss to fully combine, then add the broccoli and toss further. 6. Serve over a bed of rice (I use jasmine rice). Top with green onions and sesame seeds. Add crushed red pepper flakes for extra spice.
**Notes**
* Pressing the tofu to remove excess water is very beneficial to the final texture, I strongly recommend pressing your tofu for at least 30 minutes before preparing the recipe. If you don’t own a tofu press, wrap the block in paper towels, set it on a rimmed plate or tray, and place a heavy object on top of it.
**If you make this recipe, I’d love to hear about how it went and any feedback/modifications if the comments section!**
1 Comment
# Crispy Orange Tofu
Time: 35 mins
Serves: 4
Original Recipe: [https://www.craftycookbook.com/crispy-orange-tofu/](https://www.craftycookbook.com/crispy-orange-tofu/)
A generous coating of corn starch helps get this tofu incredibly crispy. Make sure to press the tofu to remove excess water for best results.
**Ingredients**
* 1 block extra firm tofu, 14 – 16 oz, pressed to remove excess water
* 10-12 oz broccoli florets, ~4 cups
* 3 green onions, greens sliced thin, or topping
* ¼ cup corn starch
* roasted sesame seeds, optional, for topping
* crushed red pepper flakes, optional, for topping
* veggie oil
*For Sauce:*
* 2 navel oranges – zest one orange, juice both oranges, or sub ⅔ cup orange juice
* 3 tbsp honey, sub date syrup for vegan
* ¼ cup soy sauce
* 1 tbsp freshly minced garlic
* ½ tbsp ginger paste or freshly grated ginger, or sub ½ tsp ground ginger
* 2 tbsp unseasoned rice vinegar
* 2 tbsp corn starch
* sriracha sauce, optional, (for mild – ½ tbsp ; medium – 1 tbsp ; hot – 1.5+ tbsp)
**Instructions**
1. Cut the tofu into ~¾” cubes. In a large bowl, toss the cubes in the ¼ cup of corn starch until they have an even, thick coating.
2. Combine the soy sauce and 2 tbsp corn starch in a small saucepan and whisk until fully combined. Then add the rest of the sauce ingredients and mix well. Bring to a gentle boil over medium-low heat, then reduce heat to low and simmer until a thick sauce forms, about 5 minutes. Remove the completed sauce from heat. If you accidentally over-reduce the sauce, just add a splash of water and mix.
3. As the sauce cooks, warm a generous swirl of veggie oil in a large skillet over medium-high heat. Once hot, add the tofu pieces and cook, turning occasionally, until they are golden and crispy on most sides, about 10 minutes. Remove to a large bowl.
4. Add a little more oil to the pan if needed, and add the broccoli florets. Cook until they brighten in color and just begin to char, about 2 minutes.
5. Pour the orange sauce over the tofu and toss to fully combine, then add the broccoli and toss further.
6. Serve over a bed of rice (I use jasmine rice). Top with green onions and sesame seeds. Add crushed red pepper flakes for extra spice.
**Notes**
* Pressing the tofu to remove excess water is very beneficial to the final texture, I strongly recommend pressing your tofu for at least 30 minutes before preparing the recipe. If you don’t own a tofu press, wrap the block in paper towels, set it on a rimmed plate or tray, and place a heavy object on top of it.
**If you make this recipe, I’d love to hear about how it went and any feedback/modifications if the comments section!**