Crispy Blood Orange Tofu

Author: Madly Delicious

Crispy Blood Orange Tofu is a flavorful dish featuring golden, pan-fried tofu tossed in a vibrant blood orange sauce with hints of garlic, ginger, and soy. This easy, 45-minute recipe is perfect for a quick weeknight dinner and pairs beautifully with rice and veggies.

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Prep Time 15

Cook Time 15

Pressing Tofu 15

Total Time 45

Course Main Course

Cuisine Asian-Inspired, Modern-Inspired

Servings

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!

Notes

Prep Ahead for Convenience

You can mix the sauce ingredients in a bowl beforehand so it's ready to go when cooking.

Extra Crispy Tofu Tip

For even crispier tofu, let it sit for a few minutes after tossing in cornstarch before frying.

Adjusting Sauce Thickness

If you prefer a thicker sauce, add a little more cornstarch slurry (1 tsp cornstarch + 2 tsp water) as needed.

Serving Suggestions

Serve over rice with steamed or stir-fried veggies like broccoli, snap peas, or bell peppers for a complete meal.

Refrigeration

Store leftover tofu and sauce in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1 servingCalories: 390kcalCarbohydrates: 38gProtein: 22gFat: 17gSaturated Fat: 2.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 660mgPotassium: 460mgFiber: 2gSugar: 17gVitamin A: 90IUVitamin C: 35mgCalcium: 180mgIron: 3.2mg

Keyword 45 minute recipes, Asian-inspired tofu recipes, blood orange tofu, citrus tofu, crispy orange tofu, crisy tofu, easy tofu dinners, orange tofu recipes, plant-based tofu recipes, vegan tofu recipe, weeknight tofu recipes

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