Here’s a delish, tangy and fruity tofu recipe which I absolutely love! It’s citrus season here and I love playing with savoury + sweet combos, so what can really go wrong with sticky orange tofu? I served it on a bowl of ramen noodles because winter is the perfect excuse for comfort food ;)
Sticky Orange Tofu (v, gf)
print recipe here
300g medium firm tofu, cubed and pressed
240ml freshly squeezed orange juice
1 tsp minced ginger
2 tbsp soy sauce
1 tbsp rice /white vinegar
2.5 tbsp maple syrup
1 tsp sriracha
Pinch of salt
1 tbsp potato / corn starch
2 tbsp cold water
1- Begin by making the sauce. Mix all the sauce ingredients except for the potato starch and cold water.
2- Heat a non stick pan to medium high heat and cook your tofu cubes, flipping continually, until you have golden brown sides. Use oil if needed. Turn heat off and transfer your tofu cubes onto a place.
3- Add your sauce into the same pan and bring to a slight boil. You want to continuously stir your sauce and keep it on low heat to avoid burning due to the sugar from the orange juice. Stir for 5 minutes before creating your slurry of potato starch + water. Mix in a separate bowl and add into your sauce. Stir and let your sauce thicken.
4- Add your tofu cubes into the sauce, giving them a thick coating. Once coated, serve on rice or noodles, and enjoy!