Sticky Orange Tofu (better than takeout!!)
I made this Sticky Orange Tofu for a bookclub dinner party recently and the girls loved it!
Servings: 2 people
Calories: 301kcal
Ingredients
For the tofu + marinade
- 280 g extra firm tofu torn into bitesized pieces
- 1 orange zest and juice
- 1 garlic clove grated
- ½ inch ginger grated
- 1 tablespoon light soy sauce
- 20 g cornstarch season with salt and pepper
For the sticky orange sauce
- 2 oranges zest and juice
- 2 garlic cloves grated
- ½ inch ginger grated
- 2 tablespoon light soy sauce
- ½ tablespoon gochugaru flakes or ½ teaspoon chili flakes
- ½ teaspoon MSG optional
- ½ tablespoon cornstarch mixed with 1 tablespoon water
Other elements
- 2 portions cooked jasmine rice
- 10 g chives finely sliced
- 2 teaspoon sesame seeds
Instructions
- First, let's make the tofu marinade. In a large bowl, combine the orange zest, juice, grated garlic, grated ginger, and light soy sauce (from the tofu marinade section in the ingredients section).
- Tear or slice the tofu into bitesized pieces and stir into the marinade. Leave to marinate in the fridge for up to 24 hours (minimum 15 minutes).
- Once the tofu has marinated to your liking (don't throw away the tofu marinade), toss in the cornflour mixture. Then dust off any excess cornflour before frying.
- Place a large skillet / frying pan on medium heat and add in vegetable oil to cover the base of the pan. Once hot, transfer in the tofu and leave to fry on each side for 3 minutes until golden brown all over. Once cooked, transfer to a paper towel on a plate to soak up any excess oil.
- Meanwhile, we're going to make the sticky orange sauce. Place a saucepan on medium heat and drizzle with a touch of vegetable oil. Once hot, add in the chopped garlic and ginger. Fry for a minute until aromatic, then pour in the leftover tofu marinade, orange zest, juice, light soy sauce, gochugaru flakes, and MSG. Bring to a boil, then reduce to a simmer for three minutes.
- Next up, pour in the cornstarch slurry and simmer for a further 3 minutes until the sauce has thickened slightly. Taste the sauce and season according to your preferences. Then add in the crispy tofu and stir to combine and coat the tofu.
- Divide your rice between two bowls and top with the sticky orange tofu. Garnish with sesame seeds, chives, and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!
Storage: place any leftovers in airtight containers and into the fridge for up to 3 days. To reheat, place in the microwave lid ajar, and heat until piping hot.
Nutrition
Calories: 301kcal | Carbohydrates: 43g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 1549mg | Potassium: 509mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1253IU | Vitamin C: 109mg | Calcium: 299mg | Iron: 3mg