Recipe of the Month: Crunchy Orange Tofu (GF, V)

Welcome to this month’s edition of the Clasoil Kitchen Newsletter, where we bring you seasonal favorites, kitchen inspiration, and recipes that nourish. This month, we’re spotlighting a dish that’s big on flavor and texture: Crunchy Orange Tofu.

Crispy on the outside, tender on the inside, and coated in a bright, zesty orange sauce, this gluten-free and vegan dish is a go-to for weeknight dinners or meal prep.

Step 1: Cook the Rice

We start with a base of jasmine rice. Its light, floral aroma complements the citrusy sauce beautifully.

Ingredients:

  • 1 cup jasmine rice

Instructions:

  • Cook the rice according to package directions.
  • Fluff and set aside, keeping it warm for serving.

Step 2: Prepare the Tofu

Ingredients:

  • (2) 14 oz blocks of extra firm tofu
  • ½ cup tamari (or soy sauce for non-GF)
  • 8 tablespoons cornstarch
  • 1 teaspoon black pepper
  • Pinch of salt
  • Vegetable oil for frying

Instructions:

  1. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
  2. Place tofu in a bowl and marinate in tamari for at least 10 minutes.
  3. Pat tofu dry again and transfer to a paper sack or zip-top bag.
  4. Add cornstarch, salt, and pepper. Shake until tofu is evenly coated.
  5. Heat about 1 inch of vegetable oil in a wok or deep skillet over medium-high heat.
  6. Test the oil by dipping in the end of a wooden spoon—if it bubbles, it’s ready.
  7. Fry the tofu until golden and very crispy, turning occasionally.
  8. Remove tofu and drain on a paper towel-lined plate.

Step 3: Make the Orange Sauce

Ingredients:

  • 8 oz orange juice
  • Zest of 1 orange
  • 1/3 cup sugar
  • 2 tablespoons rice vinegar
  • 3 tablespoons soy sauce or tamari
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½ teaspoon chili flakes (adjust to taste)
  • 1 tablespoon cornstarch mixed with a splash of water (slurry)

Instructions:

  1. In the same wok (cleaned or wiped out), combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and chili flakes.
  2. Bring to a simmer over medium-high heat.
  3. Add the cornstarch slurry and stir until the sauce thickens to a syrup-like consistency.
  4. Add the orange zest and stir to combine.
  5. Return the crispy tofu to the wok and toss to coat in the sauce.

Step 4: Finish and Serve

To serve:

  • Trim and thinly slice a few spring onions
  • Optional: sesame seeds for garnish

Instructions:

  1. Spoon jasmine rice into serving bowls.
  2. Top with the saucy orange tofu.
  3. Garnish with spring onions and sesame seeds.
  4. Serve immediately to enjoy the tofu at its crispiest.

Kitchen Tips

  • For extra crunch, let the tofu rest on a wire rack after frying.
  • Prefer more heat? Increase the chili flakes or add a splash of hot sauce.
  • For a lower-oil version, try baking or air-frying the tofu until crisp before tossing in the sauce.

Why We Love This Dish

This recipe is a flavor-packed alternative to takeout that’s both nourishing and deeply satisfying. It’s perfect for tofu newcomers and long-time fans alike, and the vibrant sauce brings it all together with sweet, savory, and spicy notes.

Give it a try and share your results with us. We’d love to see how it turns out in your kitchen.

Stay tuned for next month’s recipe, and as always—happy cooking from everyone at Clasoil Kitchen.