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Crispy Orange Tofu

Adapted from From My Bowl. Serves 2–4.

Ingredients

For the tofu

• 400g extra firm tofu (about one block), pressed
• 1 tbsp neutral oil (sub avocado oil)
• 1 tbsp soy sauce (sub tamari)
• 3 tbsp potato starch (sub cornstarch)

For the orange sauce

• 2 tsp toasted sesame oil
• 1 tsp grated ginger
• 3 garlic cloves, finely minced or grated
• ¼ tsp red chili flakes (optional)
• 1 cup freshly squeezed orange juice, strained (~3–4 oranges)
• ⅓ cup brown sugar, loosely packed
• ¼ cup soy sauce (sub tamari)
• 3 tbsp rice vinegar (or white vinegar)
• 1 tsp orange zest (about 1 small orange)
• 1 tbsp potato starch (sub cornstarch)
• 2 tbsp water

For serving

• Cooked white rice
• Steamed broccoli
• Green onions, thinly sliced (optional)
• Sesame seeds, for garnish (optional)

Method

1. Prep: Preheat oven to 220°C. Line a baking sheet with parchment or a silicone mat. Tear the 400g pressed tofu into bite-sized chunks (or cut into cubes).
2. Tofu: Toss the tofu with 1 tbsp neutral oil and 1 tbsp soy sauce in a bowl until coated. Sprinkle 3 tbsp potato starch on top and toss again. Spread pieces on the baking sheet, not touching. Bake on the top rack for 30 minutes, flipping halfway through.
3. Sauce: While the tofu bakes, warm 2 tsp toasted sesame oil in a medium pan over medium heat. Add 3 minced garlic cloves, 1 tsp grated ginger, and ¼ tsp chili flakes; sauté 60 seconds. Add 1 cup orange juice, ⅓ cup brown sugar, ¼ cup soy sauce, 3 tbsp rice vinegar, and 1 tsp orange zest. Bring to a simmer and cook 3–5 minutes. Mix 1 tbsp potato starch with 2 tbsp cold water until dissolved, then stir into the sauce. Simmer another 3–5 minutes, until thickened enough to coat the back of a spoon.
4. Serve: Add baked tofu to the pan and toss to coat in the sauce. Serve over rice with steamed broccoli, topped with green onions and sesame seeds.

Notes

• Meal prep: Keep tofu and sauce separate until ready to eat — this keeps the tofu crispy.
• Air fryer: 200°C for 25–30 minutes, shaking the basket every 5–10 minutes.
• Extra kick: a dash of sriracha in the sauce adds heat, per reviewer feedback.
• Leftovers keep in the fridge up to 5 days.