Orange You Glad I Made Crispy Tofu? Recipe

Name: Orange You Glad I Made Crispy Tofu?
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) package extra firm tofu, drained, pressed, and cut into 1/2-inch cubes; 1 cup orange juice; peel from 1/4 orange, cut into 1/4-inch strips (no white pith); 2 tablespoons Agave; 1 tablespoon soy sauce; 1 teaspoon grated fresh ginger; 1 garlic clove, minced; 1/2 teaspoon ground coriander; canola oil (for frying); 1/4 cup cornstarch or 1/4 cup arrowroot; 1 1/2 teaspoons sea salt; 2 tablespoons chopped fresh cilantro; 2 cups cooked rice, for serving

Servings: persons

1 (14 ounce) package extra firm tofu, drained, pressed, and cut into 1/2-inch cubes
1 cup orange juice
peel from 1/4 orange, cut into 1/4-inch strips (no white pith)
2 tablespoons Agave
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/2 teaspoon ground coriander
canola oil (for frying)
1/4 cup cornstarch or 1/4 cup arrowroot
1 1/2 teaspoons sea salt
2 tablespoons chopped fresh cilantro
2 cups cooked rice, for serving

1
In a small bowl, mix orange juice through coriander. Set aside.
2
Fill a large, heavy-bottomed skillet with 1/2 inch of oil, heat over medium-high heat. While oil is heating, whisk together the cornstarch and salt in a small bowl. Dredge the tofu in the cornstarch mixture by tossing a few cubes at a time in the bowl and removing them onto a plate. Be sure to shake off extra cornstarch before frying.
3
The oil is hot enough when bubbles form around the handle of a wooden spoon inserted in the oil.Carefully place tofu in the oil and let fry until the bottom is golden and crisp *(don't fiddle with it too much). Flip tofu using a spatula or tongs and fry until the other side is golden and crisp. Remove and drain on paper towels.
4
Heat a large skillet over medium-high heat (you could carefully pour out the used oil and wipe out the one used to fry the tofu) and add fried tofu and orange mixture. Let cook until the sauce bubbles down to a thick syrupy sauce. Turn off heat and mix in cilantro. Serve over rice.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (14 ounce) package extra firm tofu, drained, pressed, and cut into 1/2-inch cubes, 1 cup orange juice, peel from 1/4 orange, cut into 1/4-inch strips (no white pith), 2 tablespoons Agave, and more.

Yes, Orange You Glad I Made Crispy Tofu? falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange You Glad I Made Crispy Tofu?

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions