Crispy Tofu in Sweet and Spicy Orange Sauce (Chinese-Style) Recipe
A plant-based take on the popular Chinese-American orange chicken, made with crispy tofu instead. The tofu cubes are golden and crunchy on the outside, soft inside, all coated in a thick, glossy sauce with orange, garlic, and a gentle heat. A perfect meat-free dish for a homemade Chinese-style dinner.
This dish turns the classic orange chicken into a fully plant-based meal without sacrificing texture or flavor. The contrast between the crispy tofu and the thick, glossy, citrusy sauce makes it both comforting and vibrant, ideal for a quick yet impressive dinner.
Chef's tips
Pressing the tofu well is crucial for achieving a crisp exterior—don’t rush this step. For extra crunch, you can use slightly more starch and fry the tofu in two batches so the pieces don’t touch. Adjust the sweetness and acidity of the sauce at the tasting stage; different oranges can vary a lot in flavor.
How to serve
Serve in deep bowls over a bed of steamed jasmine rice, topped with extra chili flakes for those who like more heat. Add stir-fried or steamed vegetables such as broccoli, snap peas, or bell peppers on the side for a complete meal.
Ingredients
- firm natural tofu well pressed to remove excess water - 400 g
- potato or corn starch for coating the tofu and thickening the sauce - 4 tablespoons
- oil or more if you want to shallow-fry more deeply - 5 tablespoons
- garlic finely chopped - 3 cloves
- fresh ginger grated - 2 cm
- orange juice freshly squeezed, from 1–2 oranges - 150 ml
- grated orange zest only the orange part, without the white pith - 1 teaspoon
- soy sauce - 3 tablespoons
- rice vinegar can be replaced with apple cider vinegar - 1.5 tablespoons
- sugar or honey, to taste - 2 tablespoons
- chili flakes or hot chili paste amount to taste - 0.5 teaspoons
- water for the sauce - 80 ml
- chives chopped, for sprinkling - 2 tablespoons
- white sesame seeds toasted, for sprinkling - 1 tablespoon
Preparation
- Wrap the tofu in several layers of paper towel or a clean kitchen towel, place it on a plate, cover with another plate and weigh it down with something heavy, e.g. a jar. Set aside for 15 minutes to remove excess water.
- Cut the drained tofu into cubes about 2 cm wide. Transfer to a bowl, sprinkle with 3 tablespoons of starch and gently toss until each cube is evenly coated.
- Heat 4 tablespoons of oil in a large frying pan over medium-high heat. Arrange the tofu cubes in a single layer (you may need to do this in two batches) and fry for 3–4 minutes on each side, until golden and crispy. Transfer the fried tofu to a plate lined with paper towel.
- In a small bowl, mix the orange juice, orange zest, soy sauce, rice vinegar, sugar, chili flakes and water. Taste and adjust the sweetness or acidity if needed.
- In the same pan, remove the excess oil, leaving about 1 tablespoon. Add the garlic and ginger and fry for 30–40 seconds over medium heat, until fragrant but not browned.
- Pour in the prepared orange sauce. Bring to a gentle boil and cook for 2–3 minutes, until the sauce starts to thicken slightly.
- In a small glass, mix the remaining 1 tablespoon of starch with 2 tablespoons of cold water until smooth. Pour the mixture into the sauce, stirring constantly. Cook for another 1–2 minutes, until the sauce becomes thick and glossy.
- Gently add the fried tofu to the sauce and very carefully toss so that each cube is coated without breaking apart. Heat through for about 1 more minute.
- Transfer the tofu to plates, sprinkle with chopped chives and toasted sesame seeds. Serve immediately, preferably with rice.
Storage
Tofu w sosie z czasem mięknie i traci chrupkość, ale nadal jest smaczne. Podgrzewaj delikatnie na patelni z odrobiną wody, aby sos się nie przypalił.
