Cubes of orange tofu topped with black sesame and sliced spring onions with white rice on a brown plate
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Orange Tofu (Vegan + GF)

This Orange Tofu is fresh and tangy, super easy to make and naturally vegan and gluten-free!
Course Main Course
Cuisine Chinese
Keyword vegan chinese takeout, vegan orange chicken, vegan orange tofu
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 294kcal
Author Rhian Williams

Ingredients

For the tofu:

  • 400 g (14 oz) firm tofu
  • 6 tbsp cornflour (cornstarch)
  • 3 tablespoons vegetable oil (or rapeseed oil)

For the sauce:

  • 1 tablespoon vegetable oil (or rapeseed oil)
  • 1 cm (1/2 inch) ginger , peeled and minced
  • 2 garlic cloves , minced
  • 3 tablespoons tamari (or soy sauce if not gluten-free)
  • 2 teaspoons apple cider vinegar (or rice or white vinegar - ensure gluten-free if necessary)
  • 1 teaspoon agave syrup (or sub any other sweetener)
  • 150 ml (2/3 cup) orange juice (freshly squeezed or from a carton)
  • 1 tablespoon cornflour (cornstarch)

To serve (optional):

  • Cooked brown or white rice
  • Spring onion , thinly sliced
  • Sesame seeds

Instructions

For the tofu:

  • Drain the tofu, pat dry with a paper towel, and cut into small cubes
  • Place the cornflour in a large bowl, take a cube of tofu, coat it in the flour and place on a plate
  • Repeat for the rest of the tofu, adding extra cornflour if necessary
  • Heat up the oil in a frying pan until hot
  • Once the oil is hot, keep it on a medium heat and add the cornflour-coated tofu
  • Fry for a few minutes on each side, turning over halfway through (it's easiest to do this using chopsticks)
  • Cook it until it’s crispy and lightly browned, but be careful not to overcook, otherwise it’ll become tough
  • Transfer the cooked tofu onto a plate lined with kitchen paper (to drain away the excess oil)

For the sauce:

  • Heat up the oil in a frying pan - you can use the same frying pan you used to fry the tofu, or you can start to cook the sauce in a separate frying pan whilst you cook the tofu
  • Add the ginger and garlic once hot and fry for a couple of minutes until fragrant
  • Add the tamari, vinegar, agave syrup and orange juice
  • Place the cornflour in a small bowl and dissolve in a tiny splash of water - make sure it has completely dissolved
  • Keeping the pan on a low heat, carefully add the cornflour mixture, stirring regularly to avoid clumping
  • Keep heating until the sauce is thickened - add an extra splash of water if it’s too thick
  • Add the cooked tofu and mix well
  • Best enjoyed immediately, but leftovers can be kept covered in the fridge for up to a couple of days, and can be reheated in a frying pan

Notes

Be very careful with cornflour (cornstarch) as it can easily turn clumpy. Dissolve it first in a tiny splash of water in a small bowl, until you get a small amount of white liquid (make sure it's not too thick). Make sure it has dissolved completely. Add the cornflour mixture carefully a tiny bit at a time, stirring well to ensure it doesn't clump. If the texture of the sauce looks too thick after you've added the cornflour, add extra water.

Nutrition

Calories: 294kcal | Carbohydrates: 22g | Protein: 11g | Fat: 19g | Saturated Fat: 12g | Sodium: 760mg | Potassium: 104mg | Fiber: 1g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 19mg | Calcium: 135mg | Iron: 2mg