It’s the middle of orange season here in San Diego, and this recipe is my favorite ways to use fresh oranges! This vegan orange crispy tofu hits all the right notes — it’s tangy, gingery, a little spicy, and just the right amount of sweet. The tofu is air-fried until golden and crispy, then tossed in a fresh orange sauce that thickens into a sticky glaze. Serve it over rice, sprinkle with green onion, and enjoy a takeout-style dinner made right at home.
Ingredients/ shopping list:
For the crispy tofu:
- 1 block extra-firm tofu (pressed for 15-30 minutes)
- 1 tablespoon cornstarch
- 1 tablespoon avocado oil (or any neutral oil)
For the orange sauce:
- juice from 3 fresh oranges (about ¾ cup)
- zest of 1 orange
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, finely grated or minced
- ¼ teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
- Optional: 1-2 teaspoons sugar, maple syrup, or agave (only if your oranges are very tart)
Optional for serving:
- Steamed white or brown rice
- Sliced green onion for garnish
Cooking Instructions:
Step 1.
Press tofu and tear into bite-sized pieces. Toss tofu gently with avocado oil and cornstarch until evenly coated. Air fry or bake tofu at 450º for 20 minutes or until golden brown and crispy.
Step 2.
While the tofu cooks, mix orange juice, orange zest, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. Taste, and add sugar, maple syrup, or agave if preferred.
Step 3.
Add sauce to pan over medium heat. Once the sauce starts simmering, stir in the cornstarch slurry. Continue cooking and stirring until the sauce thickens — you’ll know it’s ready when you can scrape a spoon or spatula across the pan and it leaves a clear trail.
Step 4.
Toss the crispy tofu in the thickened sauce until evenly coated. Plate over rice, sprinkle with green onion, and enjoy!
