Vegan Orange Tofu

Ingredients:

For the tofu:

• 1 block (350–400g) firm or extra-firm tofu
• 2 tbsp cornstarch (or arrowroot)
• 1 tbsp soy sauce
• 1 tbsp sesame oil (or neutral oil)
• Optional: a pinch of salt and pepper

For the orange sauce:

• 1/2 cup orange juice (freshly squeezed is best)
• 2 tbsp soy sauce
• 2 tbsp maple syrup (or agave)
• 1 tbsp rice vinegar (or white vinegar)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• Zest of 1 orange (optional but amazing)

Instructions:

1. Press the tofu:

• Press tofu for at least 15 minutes to remove excess water (wrap in a towel and place something heavy on top).

2. Cut and coat:

• Cut tofu into bite-sized cubes.
• In a bowl, toss tofu with soy sauce, a bit of oil, and cornstarch until evenly coated.

3. Cook the tofu:

• Option 1 (pan-fried): Heat oil in a nonstick pan over medium heat. Cook tofu cubes for 3–5 minutes on each side until golden and crispy.
• Option 2 (air fryer): Spray with a little oil and air fry at 200°C (400°F) for 15–20 minutes, shaking halfway through.

4. Make the sauce:

• In a small saucepan, heat sesame oil. Add garlic and ginger, cook for 30 seconds.
• Add orange juice, soy sauce, maple syrup, vinegar, and orange zest.
• Bring to a simmer, then stir in the cornstarch slurry. Cook for 2–3 minutes until thickened and glossy.

5. Combine:

• Toss the crispy tofu in the orange sauce until well-coated.

6. Serve:

• Serve over rice, quinoa, or noodles.
• Garnish with green onions, sesame seeds, or chili flakes.