Orange Tofu Recipe
This Crispy Orange Tofu is a meal-prep-friendly, vegan dinner that's high in protein and full of flavor. The homemade orange sauce features soy, ginger, and garlic for an Asian-inspired flavor, tossed with crispy baked tofu and cauliflower for a delicious texture.
Servings: 4 servings
Ingredients
- 1 medium cauliflower head cut into florets
- Kosher salt and pepper to taste
- 1 tablespoon smoked paprika
- 2 tablespoons olive or vegetable oil divided
- 14 ounces extra firm tofu pressed and cubed
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch
Orange Sauce:
- 1 cup fresh orange juice about 2 large oranges
- 1 teaspoon orange zest
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon ginger paste
- 1/2 teaspoon garlic powder or 1 garlic clove finely grated
- 1 teaspoon sesame oil
- 1 ½ tablespoons cornstarch
- 2 tablespoons water
- pinch of chili flakes or sesame seeds optional
Instructions
- Preheat the oven to 425°F. Line two baking sheets with parchment.
- Toss 1 medium cauliflower head (florets) with 1 tbsp or the 2 tablespoons olive or vegetable oil, 1 tablespoon smoked paprika, and a pinch each of Kosher salt and pepper. Spread on one baking sheet.
- In a bowl, toss 14 ounces extra firm tofu (cubed) with 2 tablespoons soy sauce and the remaining 1 tbsp of olive oil. Sprinkle the 3 tablespoons cornstarch, and 1/2 teaspoon garlic powder, tossing until evenly coated. Spread the tofu on the second baking sheet in a single layer.
- Bake both trays for 25–30 mins, flipping halfway for even browning.
- Meanwhile, make the orange sauce: In a rimmed pan, combine 1 cup fresh orange juice, 1 teaspoon orange zest, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup or honey, 1 tablespoon ginger paste, 1/2 teaspoon garlic powder or 1 garlic clove, 1 teaspoon sesame oil, and a pinch of chili flakes, if using. Bring to a simmer.
- In a small bowl, mix the 1 ½ tablespoons cornstarch and 2 tablespoons water to form a slurry. Stir slurry into the orange sauce and cook for 1–2 mins, whisking constantly, until thickened and glossy.
- Once the tofu is done baking, add it to the orange sauce and mix to coat. Cook for 1 more minute to caramelize slightly.
- Serve the crispy orange tofu and roasted cauliflower over cooked rice and sprinkle with pinch of chili flakes or sesame seeds, if desired.
Notes
* Nutrition Values does not include rice
Storage & Reheating:
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge, then reheat.
- Reheating: Stir the tofu with a splash of water in a pot over a medium-low heat on the stove until piping hot. Alternatively, microwave individual portions in a covered, microwave-safe bowl until piping hot throughout.
Nutrition
Calories: 256kcal | Carbohydrates: 30g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 865mg | Potassium: 797mg | Fiber: 4g | Sugar: 12g | Vitamin A: 988IU | Vitamin C: 101mg | Calcium: 83mg | Iron: 3mg