This sticky orange tofu is a delicious and simple dinner recipe which even tofu skeptics will love! The sticky orange sauce is easy and delicious and the dish comes together in less than 25 minutes (not to mention it will truly make you love tofu!). See notes for a gluten-free version of this dish.
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2
Ingredients
- 1 block extra-firm tofu (about 350g each)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp white flour (or cornstarch for gluten-free)
- 1 tbsp olive oil (see notes for oil-free)
- Rice or rice noodles
Orange Sauce
- 1 cup orange juice
- 2 1/2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 cloves of garlic, minced
- 1 1/2 tsp cornstarch
Toppings
- Sesame seeds
- Parsley or cilantro
- Green onion
- Pickled red onions
- Chopped cashews
Equipment
- Mixing bowl
- Pot
- Non-stick frying pan
Instructions
- Boil water to cook rice or rice noodles.
- Cut the block of tofu into cubes about 3/4 inch wide. Place in a bowl and add in olive oil, soy sauce and flour and mix until each piece is coated.
- Add to a non-stick frying pan on medium heat with a bit of olive oil. Each side of the tofu cubes need to be fried and golden – I like to use tongs to flip them.
- Prepare the sauce by combining orange juice, soy sauce, rice vinegar, maple syrup, minced garlic, and cornstarch into a jar. Close the jar and shake well until the cornstarch is well mixed into the sauce.
- Continue flipping the tofu pieces until they are golden. Then, pour in the orange sauce and bring to a simmer. After about 5 minutes, the sauce will thicken and the tofu can be removed from heat.
- Serve with rice or rice noodles, then top with sesame seeds, parsley/cilantro, green onion, pickled red onions, and chopped cashews (optional). Enjoy!
Notes
*For a gluten-free version, substitute cornstarch for flour and tamari for soy sauce.
