Scrumptious, tangy, and orange flakes to enhance a mouthful of flavors! This dish is vegan, gluten-free, egg-free, and nut-free. A favorite for everyone without all the extras! Simply scrumptious!
Recipe by: Jen Stone
Cook Times
Active Prep10
Hands-On Cook0
Hands-Off Cook25
Passive0
Total Time35 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs, Top Stove, Wok
Ingredients
45ouncefirm tofupressed for 15 minutes and then cubed
5tablespooncorn starchdivided
2 ½teaspoonrice flouror all purpose flour
¾teaspoonKosher salt
¾teaspoongarlic powder
dashfreshly ground black pepper
Orange sauce:
10clovegarlicfinely chopped
2 ½tablespoonfresh gingergrated
5tablespoontamari sauceTamari for gluten-free or soy sauce
5tablespoonrice vinegar or white vinegar
2 ½cuporange juiced
7 ½tablespoonmaple syrup or sugar
⅔cupwater
5tablespooncorn starch
2 ½teaspoonSriracha or other hot sauce
¾teaspoonKosher salt
Instructions
Preheat oven to 400 F
Line a dish with parchment or grease
Add cubes tofu to a large bowl
Sprinkle 2 tbsp cornstarch, flour, salt, garlic, and pepper
Close top of bowl with lid or a plate and shake to coat
Add more cornstarch and shake again
Spread in a baking dish, bake at 400 F for 25-35 minutes
Give tofu a shake at 20 minute mark
Orange sauce:
Combine all ingredients for sauce, except water and cornstarch. Cook sauce over medium heat and bring to a boil
In a separate bowl, add cornstarch and water and add into boiling sauce
Mix and cook an additional 2 minutes, Stir well for even thickening
Taste and adjust salt, sweet, and flavor
In a mixing bowl, add baked tofu and sauce
Toss to coat
Reheating Instructions
Serve immediately. Can garnish with green onions and orange zest. Best if all is used when cooked.