Who here is obsessed with Orange is the New Black? 🙋 Me! I finished the new season approximately 4 seconds after it was released. Impossible you say? Well you're right, but that's not what's important here. The real issue is I had to find something else to ease the hole in my heart where women in prison live. Next up, Wentworth. Do you know of this show? All I can say is OMG. It's Orange is the New Black on steroids. So incredibly vicious, crazy, Australian, shocking, scandalous, and I am SO obsessed!
In celebration of Orange is the New Black, of Halloween, of giving the takeout boy a break, and Wentworth (even though these ladies wear not-so-bad turquoise hoodies), I bring you Orange Ginger Tofu.
If you've tried my Sweet and Spicy Sriracha Tofu, or if you were too afraid to try it because hot sauce ain't your thang, then you are going to love this. Sweet, sticky, gingery, orangey, kid-friendly, hide from the cold weather, curl up on the couch, and get your series watching on. Of course Sriracha could be added, for you hot sauce junkies.
This recipe was inspired by my friend Kathryne who made me a ridiculously tasty orange stir-fried rice, while we drank wine, and watched Wentworth. Arn't friends the bestest?
I love how this recipe has 56% of your daily vitamin C needs and 57% of your calcium. "But where do you get your calcium"? Here my friends.
Want to boost up the veggieness of this meal? Just stir-fry up some complimentary vegetables, I love bok choy, but whatever you like works great. Lay the veggies on top of the rice, and top with the tofu and orange ginger sauce. Omnomnom.
To make Orange Ginger Tofu first drain and press the tofu, then cut into 1" cubes.
Toss the pressed and cubed tofu with the cornstarch in small batches. Shake off excess cornstarch and set aside.
Fry the tofu until golden brown and crispy on all sides. A couple minutes per side.
Drain on paper towel. Mmmmmmmm crispy tofu.
In the meantime, make the sauce. Zest and juice the orange. Or if you are using store-bought orange juice, just zest the orange. You can save the orange to eat as a snack later, or slice it up for garnish.
Finely mince the fresh ginger and garlic.
Then add all of the sauce ingredients to a pot. Whisk well to combine making especially sure to blend in the cornstarch.
Put the pot over medium-high heat and whisk while it cooks until it thickens, it will take about 3 to 5 minutes. If your sauce thickens too much add a little water and whisk in. Add the tofu to the pot with the sauce and toss to combine. Serve over rice and garnish with green onions and sesame seeds.
(click stars to vote)
Orange Ginger Tofu
Servings: servings
PRINT
PIN
COMMENT
Ingredients
For the tofu:
- 1 block (350g) extra-firm or firm tofu,, drained, rinsed, and pressed, and cut into 1" cubes (see notes)
- ⅓ cup cornstarch
- 2 tablespoons oil, for frying, (more if needed)
- Cooked rice, for serving
For the orange ginger sauce:
- 1 cup orange juice
- 2 tablespoons cornstarch
- 1 - 2 tablespoons soy sauce
- 2 cloves garlic,, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon orange zest
- 1 teaspoon sesame oil
Optional garnishes:
- Green onions
- Sesame seeds
Instructions
- To prepare the tofu: In a medium bowl toss the tofu in the cornstarch, shake off excess cornstarch and set tofu cubes aside. Heat the oil in a pan over medium-high heat and fry the tofu cubes until all sides are golden brown, a couple of minutes on each side. Drain tofu on paper towel to get rid of excess oil.
- To prepare the orange ginger sauce: Add all of the sauce ingredients to a small pot. Whisk to combine, making sure the cornstarch is mixed well. Put the pot over medium-high heat and whisk until the sauce thickens about 3 - 5 minutes. Remove from heat, toss in the tofu and stir to combine. Serve over rice with garnishes.
Stephanie says
Hey Sam, except for calories, the rest of the nutritional readout is missing. Can you supply that, please?
Sam Turnbull says
Updated 🙂
Judy says
Hi Sam!
Very tasty! I served it over quinoa...with bok choy.
I am wondering though. The recipe notes say that it is sweet. The only possible sweet note I see is the orange juice. Am I missing something? I added sugar and liked it.
Yulca says
So good, fast & easy! Served it with sautéed shallots, brussels sprouts & apples over millet - YUMMY!
Sam Turnbull says
So happy you enjoyed!
Nigel says
Not quite convinced. Next time I'll bake and not fry the tofu. And I'd like the sauce a bit more … mmm I'm not sure …. but something.
Problem is Sam you've spoilt me with perfection so many times you have set heavenly standards for yourself. Tomorrow the cheese ball and I'm sure you'll be back with another 5 stars lol
Sam Turnbull says
Aww, sorry this one didn't hit the spot for you, Nigel!
Laura says
Looks delicious and I plan to try it soon. I try to stay away from oil. How long would you suggest baking and at what temp to get the same crispy result?
Sam Turnbull says
I haven't experimented with that, so I'm not sure! Best of luck 🙂
Heath Pucel says
Sam,
Really liked this recipe. Semi-sweet, tangy with a zing. Added broccoli and baked the tofu. Tagged you in Instagram here :https://instagram.com/p/Boxk8Y6h-Ix/
Sam Turnbull says
Awesome! SO happy you enjoyed 🙂
Michelle says
Yum! This is going to be a Meatless Monday dinner soon!
Sam Turnbull says
Yay! I hope you love it 🙂
Prasenjit Saha says
Will try this soon! What do you recommend I add if I want to make it a bit spicier?
Sam Turnbull says
A little Sriracha would be nice. 🙂
Maya Sollén-Norrlin says
Hi Sam! Love this dish 😀 so simple and yummy! One thing though; it might be worth being extra clear about what soy to use. I used a normal soy sauce and it made the whole thing look very unappealing and brown.. it still tastes fab but I assume you're supposed to use a white soy sauce (if there is such a thing)? I'm a not of a newbie on Asian food so I didn't realise. But again, it tastes fantastic!
Sam Turnbull says
Hi Maya, so happy you loved it! Haha, I don't know if there is such a thing as white soy sauce either! I did use normal soy sauce. Different brands can vary a lot in colour and intensity, so you probably just had a more intense soy sauce than I had. If the colour isn't your fave, you can omit the soy sauce from the sauce, and instead use it to taste on the dish. Glad you enjoyed!