How to make ORANGE TOFU (vegan)

Ingredients

• 14 oz Extra Firm Tofu (drained, boiled for 10 minutes, cooled, cut into bite‑size cubes)
• 4 tbsp Soy Sauce (low‑sodium; 2 tbsp for coating, 2 tbsp for sauce)
• 1.5 tsp Garlic Powder (divided between coating and sauce)
• 1 tbsp Vegetable Oil (light coating for the tofu)
• 4 tbsp Cornstarch (3 tbsp for coating, 1 tbsp for slurry)
• 1 large Orange (zest only for sauce; juice will be added separately)
• 1/3 cup Orange Juice (freshly squeezed)
• 2 tbsp Brown Sugar (packed)
• 1 tsp Fresh Ginger (minced)
• 1 tbsp Rice Vinegar (seasoned)
• 2 tbsp Water (for cornstarch slurry)
• 1 tsp Sesame Seeds (toasted, garnish)
• 2 stalks Green Onions (thinly sliced, garnish)

Instructions

1. Boil the tofu (optional but recommended)

   Place the block of extra‑firm tofu in a pot of salted water, bring to a gentle boil, and simmer for 10 minutes. Then drain and rinse under cold water to stop cooking.

   Time: PT10M

2. Cool, dry and cube the tofu

   Allow the boiled tofu to cool enough to handle, pat dry with paper towels, and cut into bite‑size cubes (about 1‑inch).

   Time: PT5M

3. Season and coat the tofu

   In a mixing bowl combine the tofu cubes with 2 tbsp soy sauce, 1 tsp garlic powder, 1 tbsp vegetable oil, and 3 tbsp cornstarch. Toss gently until each piece is evenly coated.

   Time: PT5M

4. Air‑fry the tofu

   Arrange the coated tofu pieces in a single layer on the air‑fryer tray, making sure they do not touch. Air‑fry at 400°F for 12 minutes, shaking the basket halfway through for even crispness.

   Time: PT12M

   Temperature: 400°F

5. Prepare the orange sauce

   While the tofu cooks, zest the orange (only the orange part) using a microplane. In a saucepan combine orange zest, 1/3 cup fresh orange juice, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tsp minced ginger, 1 tbsp rice vinegar, and ½ tsp garlic powder. Bring to a boil over medium heat.

   Time: PT5M

6. Thicken the sauce

   In a small bowl mix 1 tbsp cornstarch with 2 tbsp water to form a slurry. Once the sauce is boiling, reduce heat to low and whisk in the slurry, stirring constantly until the sauce thickens and becomes glossy.

   Time: PT2M

7. Combine tofu and sauce

   When the tofu is crisp, add it to the saucepan with the thickened sauce. Toss gently over low heat for 2 minutes so the coating adheres without losing crispness.

   Time: PT2M

8. Garnish and serve

   Transfer the orange tofu to a serving dish, sprinkle with toasted sesame seeds and sliced green onions. Serve hot over steamed rice or noodles.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g