– vegan – gluten free – refined sugar free – oil free – no added salt –
When making this orange sesame tofu, I was inspired by my days of eating orange chicken from hole-in-the-wall Chinese restaurants. I wanted to replicate the sauce in a healthier, veganized fashion. Not only does this dish have a perfectly crispy tofu, but the marinade is sweet with just a little spice, made with fresh ingredients like oranges, agave nectar and red pepper flakes. My favorite way to serve it is with white rice and broccoli – a healthy balanced plate.
Kitchen essentials:
- A small-medium saucepan
- A medium-large saucepan
- A mixing bowl
- A spatula
- A baking sheet
- A silicone baking mat. This is optional but highly recommended. The silicone baking mat will prevent the tofu from sticking to the baking sheet and assure even cooking without having to flip. Alternatively, you can also use parchment paper, but I recommend spraying with cooking oil/spray.
- A food grater
Substitutions:
- Cornstarch: can be substituted with equal parts potato starch.
- Agave nectar: can be substituted with equal parts pure maple syrup or date syrup.
- Coconut aminos: can be substituted with equal parts tamari or low-sodium soy sauce.
- Ground ginger: 1/2 tsp of ground ginger can be substituted for 2 tsp of fresh minced ginger or 1/2 tbsp of ginger paste.
- Minced garlic: 1 tbsp of minced garlic can be substituted for 1/2 tbsp of garlic powder.
If you like this orange sesame tofu recipe, I think you will love some of my other tofu favorites:
Crispy Orange Sesame Tofu + Rice
Course: Main DishesDifficulty: Easy2
servings15
minutes35
minutes50
minutesIngredients
- For the crispy tofu:
14-16 oz. extra-firm tofu
2 tbsp cornstarch
1 1/2 tbsp water
- For the orange sesame sauce:
1/3 cup fresh orange juice*
2 tsp orange zest
1 tbsp sesame seeds
1/4 cup coconut aminos
3 tbsp agave nectar
1 tbsp minced garlic
1/2 tsp ground ginger
1/2 tsp red pepper flakes
1 tbsp cornstarch
2 tbsp cold water
- For the rice:
1 1/2 cups white rice or jasmine rice
2 1/4 cups water
- Optional:
1/2 cup scallions, chopped
Directions
- Preheat oven to 400 F. Line a baking sheet with a silicone mat (the recommended method) or parchment paper. If using parchment paper, you’ll want to lightly grease with cooking spray to prevent tofu from sticking.
- Prep the tofu. Drain the tofu and use a clean dish towel or your hands to gently squeeze out as much of the water as possible without breaking the tofu. Cut the tofu into 1 inch cubes. In a mixing bowl, add the cornstarch and water. Add in the tofu and use a spatula to gently coat the cubes in the cornstarch mixture.
- Bake the tofu. Space out the cubes in a single layer on the baking sheet. If there’s any pooling around the tofu once on the baking sheet, wipe off the excess. Bake for 30-35 minutes. If using parchment paper, I recommend flipping halfway through, but this isn’t necessary if you’re using a silicone mat.
- As the tofu cooks, make the rice. Begin by using a sieve to rinse rice thoroughly. Add both the rice and the water to your saucepan and bring to a boil. Once boiled, turn heat to low, simmer, and cover. Cook until all the water is absorbed, about 15-20 minutes.
- In the meantime, make the sauce. In a small-medium saucepan, add all the sauce ingredients, except for the cornstarch and water, and bring to a low simmer, not yet boiling. In a small cup, make a slurry with the cornstarch and cold water. Add the slurry to the simmering sauce and stir. The sauce will start to thicken.
- Dish up. Once the tofu is done, combine it with the sauce to fully coat. Plate the rice, then add the tofu and chopped scallions on top. Enjoy!
Notes
- 1/3 cup fresh orange juice is about 1 large or 2 small oranges.
- This recipe was last updated on 7/25/2021.
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Nutrition Facts
2 servings per container
Serving Size1 servings
Calories936
- Amount Per Serving% Daily Value *
- Total Fat
16g
25%
- Saturated Fat 2.8g 14%
- Trans Fat 0.0g
- Cholesterol 0.0mg 0%
- Sodium 562.3mg 24%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
164g
55%
- Dietary Fiber 3.7g 15%
- Sugars 33.5g
- Protein 34.1g 69%
- Copper 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
