Crispy, golden tofu coated in a tangy-sweet blood orange sauce—quick, flavorful, and perfect for a weeknight dinner!
Crispy Blood Orange Tofu: A Flavor-Packed, Citrusy Twist on a Classic!
Citrus has a way of making everything taste brighter, and blood oranges take it to another level. Their deep ruby color and subtly sweet, berry-like flavor make them so much more exciting than regular oranges. I love how they add just the right balance of tangy and sweet, making any dish feel extra special. That’s exactly why this crispy blood orange tofu came to life—to let that bold citrus flavor shine. The tofu gets perfectly golden and crisp, then gets tossed in a glossy, sweet-tart blood orange sauce that soaks into every bite. It’s vibrant, punchy, and the kind of dish that makes you want to lick the plate clean!
Why You’ll Love This Recipe
Big, bold citrus flavor – The blood orange sauce is bright, tangy, and slightly sweet, making it the perfect match for crispy tofu.
Quick and easy – Ready in 30 minutes, this dish is great for weeknights when you want something flavorful without spending hours in the kitchen.
Crispy without deep frying – A simple pan-fry gives the tofu a golden, crunchy coating without the need for excessive oil.
Vegan and gluten-free friendly – Just use tamari instead of soy sauce for a completely gluten-free dish.
Pairs well with anything – Serve it with rice, quinoa, or noodles, and add your favorite veggies for a well-rounded meal.
Ingredient Highlight: Blood Oranges
Blood oranges aren’t just beautiful—they’re bursting with flavor and antioxidants! Their deep red hue comes from anthocyanins, powerful compounds known for their anti-inflammatory properties. Compared to regular oranges, they have a richer, slightly berry-like sweetness with a gentle tartness, making them perfect for both savory dishes and desserts. If you’ve never cooked with them before, this tofu dish is the perfect way to start!
Madly Delicious Must-Know Tips and Questions
- Press your tofu for the best texture – Removing excess moisture helps it crisp up better when frying.
- Toss the tofu well in cornstarch – This creates a light, crispy coating that helps the sauce cling to every bite.
- Let the tofu sit after coating – A few extra minutes after tossing in cornstarch helps it crisp up even more.
- Use freshly squeezed blood orange juice – The fresh citrus flavor makes a big difference in the sauce.
- Make the sauce ahead of time – Mixing it beforehand makes cooking faster and easier.
How do I press tofu quickly?
Place the tofu block between two plates and weigh it down with a heavy object, like a can or a skillet, for at least 15 minutes. If available, use a tofu press for easy pressing!
Can I bake or air-fry the tofu instead?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, or air-fry at 375°F (190°C) for 12-15 minutes until golden and crispy.
What veggies pair well with this dish?
Broccoli, snap peas, bell peppers, or bok choy all complement the citrusy sauce perfectly.
How do I make the sauce thicker?
If you like a thicker sauce, increase the cornstarch slurry to 1 ½ tbsp cornstarch + 3 tbsp water before adding it to the pan.
Let’s Dish: Did You Know?
Blood oranges get their striking red color from anthocyanins, the same antioxidants found in blueberries! These compounds develop in response to cooler temperatures during the growing season, making blood oranges a unique winter citrus fruit. Their flavor has hints of raspberry and pomegranate, which is why they’re often used in both sweet and savory dishes.
If you love a crispy, flavorful tofu dish with a vibrant citrusy twist, try my Crispy Blood Orange Tofu!
Tag #MadlyDelicious @madly__delicious on Instagram and let me know how you liked it!
More Plant-Powered Recipes
Pan con Tomate with Calabrian Chilis
Asian-Spiced Red Lentil Fritters with Sesame Crunch
Crispy Blood Orange Tofu
Equipment
- 1 large pan (for frying tofu and cooking sauce)
Ingredients
- 1 (14-16 ounce) block of extra-firm tofu, pressed and cut into cubes
- 3 tbsp cornstarch
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black or white pepper
- Oil for pan frying (recommend vegetable oil)
- Cooked rice and veggies, for serving
- Sesame seeds and/or sliced green onions, for garnish
Blood Orange Sauce
- 2 tsp blood orange zest
- ¾ cup fresh-squeezed blood orange juice
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 3 tbsp lite soy sauce or tamari
- 3 tbsp maple syrup (or brown sugar)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- ¼ – ½ tsp chili flakes, optional
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
Instructions
- Prepare the Tofu: Press the tofu for at least 10 to 15 minutes to remove excess moisture. Then, cut into bite-sized cubes.
- Coat the Tofu: In a medium bowl or resealable bag, mix 3 tbsp cornstarch, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black or white pepper. Toss the tofu cubes in the mixture until evenly coated.
- Pan-Fry the Tofu: Heat a large pan over medium-high heat and add enough oil to coat the bottom. Once the oil is hot, add the tofu cubes in a single layer. Let them cook undisturbed for about 2-3 minutes until golden brown. Flip the tofu and cook on all sides until crispy and golden, about 6-8 minutes total. Remove from the pan and set aside.
- Make the Blood Orange Sauce: In a small bowl, mix ¾ cup blood orange juice, 1 clove minced garlic, 1 tsp grated ginger, 2 tsp blood orange zest, 3 tbsp lite soy sauce or tamari, 3 tbsp maple syrup (or brown sugar), 2 tbsp rice vinegar, 1 tbsp sesame oil and chili flakes if desired.Once ready to cook, reduce heat to medium-low and pour the sauce into the pan. Stir well and let simmer for 2-3 minutes.
- Thicken the Sauce: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Pour slurry into the sauce, stirring constantly, and cook for another 1-2 minutes until thickened.
- Coat the Tofu and Serve: Return the crispy tofu to the pan, tossing to coat in the sauce. Let it cook for another 1-2 minutes until fully coated and glossy. Serve over cooked rice with your choice of vegetables. Garnish with sesame seeds and sliced green onions. Enjoy!