Spicy Ginger-Orange Tofu

By • July 6, 2012 • 10 Comments

104 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This vegan, gluten free dinner tastes like take-away without the cost-- & maybe on the table even faster.we eat. happy.

Serves 4

  • 1 lb. extra-firm tofu, rinsed, well-drained, cut into 1" cubes
  • 2 tablespoons corn starch
  • 2 inch peel of an orange
  • sea salt & cracked pepper
  • 1/2 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons freshly squeezed orange juice (keep 2 1" pieces of orange peel too)
  • 1/2 cup scallions, chopped
  • 1/4 cup fresh ginger, sliced & minced
  • 1/4 cup garlic, minced
  • (optional) 1 chili of your hotness-choice, diced
  • 2 tablespoons canola or vegetable oil
  • 1 teaspoon sesame oil
  • 2 tablespoons tamari
  • 2 teaspoons sesame seeds
  1. Toss tofu, corn starch, orange peel, sea salt & cracked pepper together in a bowl & set aside.
  2. Whisk together vinegar, brown sugar, oj & pepper; & set aside
  3. In a large pan over medium high heat, cook tofu in in oils for 4-5 minutes or until the tofu begins to turn golden. Add scallions, ginger, garlic & optional chili & continue to cook for 2-3 minutes. Pour in the vinegar & sugar mixture & cook until the liquid has reduced about half & begins to look a bit sticky (3-4 minutes). Add tamari & sesame seeds & cook for another minute.
  4. Serve with jasmine rice & steamed veggies (as you can see here, my veg of choice was broccoli--still with a bit of crunch).
Jump to Comments (10)

Comments (10) Questions (0)

Default-small
Default-small
Default-small

5 months ago Jamie

Made this tonight - so delicious. I have wondered how my local vegetarian restaurant gets the tofu so crispy. Thanks for letting me know. I made this last minute so we didn't have fresh ginger or scallions - didn't miss it. Served with roasted cauliflower. Everyone loved it.

Stringio

9 months ago Jan Goren

THis was delicious. Will make again. Did have a little trouble getting tofu to brown and did mix the cornstarch into the juice/br. sugar mix.

Default-small

10 months ago Eva

It's rare that I follow a recipe for tofu or stir-fried dishes at all, let alone to the letter, but I was looking for something new and this perfectly fit the bill. I was worried it would be too sweet, but it wasn't at all: the orange flavor was delicate and unusual. My dining companions commented that it was like a much better version of orange chicken.

I added some stir-fried broccoli and collards from our CSA box, and the sauce was plenty to coat all of it without being Too saucy. Really great dish!

Default-small

10 months ago Eva

Oh, one note: if your tofu isn't really really well-drained (i.e., dry), the cornstarch coating won't have a chance to crisp up and will turn gluey. Ditto if you crowd your pan with too much tofu at once. If you're in a hurry, as I was, I would stir-fry the tofu without the cornstarch (or less of it) and make a slurry of cornstarch and cold water to add alongside the sauce, which will thicken the sauce and make it a little glossy. I didn't do this, but will next time if I don't have time to properly drain my tofu. I don't think the sauce depends on crispy tofu at all -- ours was soft and a bit broken up, but everyone loved it.

Stringio

about 1 year ago Vanessa Castro

cant wait to try this yummi dinner!

Default-small

over 1 year ago mstv

Made this tonight and it was really good. I wasn't exactly sure from the description how much orange peel to use. I used 3 1x2 inch sections. My husband ate them out of the dish once prepared, declaring them delicious. I was a little worried about the amount of vinegar and while it is a lot and you can taste it it complements the orange flavor well. I used light soy sauce instead of tamari and I was out of sesame seeds so I left those out. I was also out of scallions so I used a tiny red onion, sliced. Served with steamed broccoli and steamed jasmine rice. Delicious!

Photo

almost 2 years ago McPoLanders

I made this for dinner tonight and it was fantastic! Instead of a pepper, I used a 1/2 tsp of red pepper flakes and it worked great. This is a keeper!

New_years_kitchen_hlc_only

about 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This recipe really appeals to me. Can't wait to try it! ;o)

Scan0004

about 2 years ago susan g

Thank you for a delightful dinner tonight! With quinoa, peppers and squash, we were very happy. I re-ordered the recipe -- used the vinegar mix as a marinade, drained and browned the tofu, added the chopped chile +, then continued as you did. Just a little simpler. The chile was just right too.

Icecream

about 2 years ago we eat. happy.

That's great, I am also glad it wasn't too spicy (I tend to like a little spice)! I will have to try it with the quinoa.