Craving for a delightful fusion of flavors? Look no further than Spicy Orange Tofu! This tantalizing dish offers a harmonious blend of zesty, savory, and slightly spicy notes, sure to awaken your taste buds and leave you wanting more. This versatile recipe presents variations that cater to diverse dietary preferences, including a classic version for omnivores, a vegan alternative for plant-based enthusiasts, an air fryer adaptation for a healthier twist, and a slow cooker option for effortless meal preparation. Get ready to embark on a culinary adventure as you discover the perfect Spicy Orange Tofu recipe that aligns with your dietary choices and cooking preferences.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN ORANGE TOFU
This easy Orange Tofu Recipe with crispy tofu pieces coated in sweet, sticky orange sauce.
Provided by Carine Claudepierre
Categories Dinner
Time 1h10m
Number Of Ingredients 18
Steps:
- Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.
- Cut the tofu block into cubes of (about 0.4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu - this mimics chicken texture the best!
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
- In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
- Add the tofu chunks into the marinade and combine with a spoon.
- Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.
- Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.
- Heat a large skillet or medium saucepan over medium-high heat.
- Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
- Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves - about 2-3 minutes.
- Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens - about 2-3 minutes. Remove from heat.
- Toss the crispy hot tofu in the sauce until coated.
- Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
- Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 317 kcal, Carbohydrate 43 g, Protein 6 g, Fat 14 g, SaturatedFat 10 g, Sodium 448 mg, Fiber 3 g, Sugar 35 g
SPICY ORANGE TOFU
Recently came across this on the Internet and want to try it soon as I love sweet/spicy combinations. Note actual nutritionals are not adjusted for discarding the marinade. Total time does not include marinading time. Posting for the 2005 'Zaar World Tour.
Provided by justcallmetoni
Categories Oranges
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place tofu block onto short-side and slice into 4 square wedges (they will be thin). Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a plate. Cover with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes to drain excess water from the tofu.
- In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger.
- Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion, chili strips and cilantro. Cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
- Preheat oven to 350 degrees.
- Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.
Nutrition Facts : Calories 293.6, Fat 23.1, SaturatedFat 2.6, Sodium 1356.8, Carbohydrate 12.3, Fiber 1.8, Sugar 7.1, Protein 12.8
Tips:
- Use firm or extra-firm tofu: For the best texture, choose firm or extra-firm tofu. This type of tofu holds its shape better and absorbs the marinade more easily.
- Press the tofu: Pressing the tofu helps to remove excess moisture, which results in a crispier tofu. To press the tofu, wrap it in a few layers of paper towels and place it on a plate. Place another plate on top and weigh it down with something heavy, such as a can of beans or a heavy skillet. Let the tofu press for 30 minutes.
- Marinate the tofu: Marinating the tofu in a flavorful marinade helps to infuse it with flavor. The marinade in this recipe is made with orange juice, soy sauce, rice vinegar, ginger, garlic, and chili peppers. You can adjust the amount of chili peppers to your desired level of spiciness.
- Cook the tofu over high heat: Cooking the tofu over high heat helps to create a crispy exterior and a tender interior. Be sure to stir the tofu frequently so that it cooks evenly.
- Serve the tofu immediately: Orange tofu is best served immediately after cooking. You can serve it over rice, noodles, or vegetables. It also makes a great appetizer or party snack.
Conclusion:
This spicy orange tofu is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The tofu is crispy on the outside and tender on the inside, and the orange sauce is sweet and spicy. Serve it over rice, noodles, or vegetables for a complete meal.
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