Vegan Crispy Orange Tofu with Cauliflower Rice
Hello & Happy Monday!!
Believe it or not, I go thru phases with food. When I was first plant based it was tofu everything. To the point I probably got burnt out on it. Today I have it here and there and it still holds up, because it’s just so versatile. It’s like the cauliflower before the boom of cauliflower lol.
You can bake it, fry it, throw it in soups salads, smoothies, make desserts with it and even faux bacon. The list is never ending and it’s so easy to find at your market and 99% of the time, always organic. Needless to say, it’s something I always have on hand and we’re going thru a list of ways to rekindle your love for tofu.
Since many will disagree with the texture of tofu, it’s great to create a crispy outer layer and this method works! If you’re looking to pan fry, you can also go that route too! What’s great about this crispy tofu is that you can pair it with just about any sauce and you have a win. When thinking of my favorite go to sauce, it was always this quick orange glaze. To make a sauce you honestly only need a handful of ingredients and some corn starch and boom, you’re good to go!
While you can buy similar sauces at the market, you could be introducing a lot of added sugar, preservatives, MSG, and so on. Making your own is just so easy and more cost effective. I personally love this dish as it features your staple crispy tofu, it can easily be made in bulk, packs tons of plant protein, the sauce is a lil sweet, but also spicy, the scallions round out the flavor, its perfect for any season, the additional orange zest packs a punch in the sauce, it’s low sugar, and the fiber packed cauliflower just makes this dish so filling.
If you love all things tofu or orange, you’re going to love this classic vegan Crispy Orange Tofu with cauliflower rice!!
Why this recipe is great:
Sweet + spicy sauce
Can easily be made in bulk
Perfect for meal prep
Packed with protein and fiber
Eat Drink Shrink
10 minPrep Time
5 minCook Time
15 minTotal Time
- 1 block firm tofu, drained
- 2 tbsp olive oil
- 2 tbsp corn starch
- 1 large Navel Orange, squeezed
- 1 tsp fresh ginger
- 1 tsp orange zest
- 2 1/2 tbsp rice vinegar
- 2 tbsp maple syrup or sweetener of choice
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp hot sauce or 1/4 tsp red pepper flakes
- 1 tbsp corn starch
- 2 tbsp water
- 2-4 cups cooked cauliflower rice
- 2 tbsp chopped scallions
- 1/2 tsp Sesame seeds
- Press the tofu: drain the water from the tofu first gently by your hands. Then wrap in paper towels and place something on top to promote draining (plates, books etc). Allow the tofu to drain for a minimum of 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
- Slice the tofu into cubes, then place in a large bowl or bag with the corn starch and oil. Soak until all pieces are coated. Lay the tofu out on the pan and bake for 30 minutes, but rotate the pieces mid bake to prevent sticking and an even bake. Tofu should be lightly golden. Set aside.
- In a small pan over medium heat add the all the sauce ingredients minus the corn starch and water. Bring to a boil, then reduce to a simmer. After a few minutes, combine the corn starch and water, remove any clumps, then pour over the mixture. Cook for another 2 minutes until thickened, remove from heat.
- Toss and coat the cooked tofu in the sauce and serve with cauliflower rice. Garnish with scallions and sesame seeds.