Rice Free Vegan Orange Tofu

Total time40 min

Prep time20 min

Cook time20 min

4.6

(12)

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
3 tbsp cornstarch
½ tsp salt
¼ tsp black pepper
3 tbsp neutral oil, divided

For the sauce

¾ cup fresh orange juice (from about 2 large oranges)
1 tbsp orange zest (from about 1 orange)
3 tbsp soy sauce
2 tbsp rice vinegar
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar.
2 tbsp maple syrup
1 tbsp tomato paste
1 tsp sesame oil
½ tsp red pepper flakes
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp cold water

For serving

2 scallions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan, for about 5 minutes until the surface is dry. Cut into 1-inch cubes.
2
In a shallow bowl, whisk together the 3 tbsp cornstarch, salt, and black pepper. Add the tofu cubes and toss until each piece is evenly coated.

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