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Crispy Orange Tofu

Name: Crispy Orange Tofu
Prep time: 35 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: extra-firm tofu — 397 g; cornstarch — 79 g; salt — 5 g; vegetable oil — 41 g; garlic — 9 g; ginger — 15 g; orange juice — 118 g; orange zest — 15 g; soy sauce — 44 g; rice wine vinegar — 22 g; light-brown sugar — 38 g; red chili flakes — 3 g; water — 30 g; green onions — 220 g; ground toasted sesame seeds — 5 g

Crispy Orange Tofu reads citrus 6.2, umami 6.0 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.8 / 10
Sweet & Fruity — 6.2 / 10
Sour & Bright — 7.1 / 10
Bitter & Earthy — 0.9 / 10
Rich & Fat — 4.8 / 10
Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Citrus 6.2 · Umami 6.0 · Salinity 5.1 · Fruity 5.1 · Sweetness 3.9 · Richness 3.8 · Allium 3.6 · Sourness 3.3 · Nutty 3.2 · Funk & Ferment 2.6 · Warm Spice 2.0 · Floral 1.9 · Heat 1.7 · Herbaceous 1.1 · Earthy 0.8 · Bitterness 0.7

What's in it (15)

extra-firm tofu — 397 g
cornstarch — 79 g
salt — 5 g
vegetable oil — 41 g
garlic — 9 g
ginger — 15 g
orange juice — 118 g
orange zest — 15 g
soy sauce — 44 g
rice wine vinegar — 22 g
light-brown sugar — 38 g
red chili flakes — 3 g
water — 30 g
green onions — 220 g
ground toasted sesame seeds — 5 g

Time & effort: about 35 min · effort: involved

Nutrition (per 100 g, engine-estimated): 133.4 kcal, 4.7 g protein, 6.4 g fat, 15.4 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

If your tofu isn't already pressed, wrap the block in a clean towel, set a heavy pan on top, and let it drain 15 minutes; pat dry and cut into 1-inch cubes.
Toss the tofu cubes with 1/2 teaspoon of the salt, then dredge thoroughly in 1/4 cup of the cornstarch (reserve the rest), shaking off the excess so each piece is lightly coated, not caked.
Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the tofu in a single layer and pan-fry, turning every couple of minutes, until deeply golden and crisp on all sides, 8-10 minutes total. Transfer to a paper-towel-lined plate.
Wipe out the skillet if needed, add the remaining 1 tablespoon oil, and reduce heat to medium. Add the garlic and ginger and saute until fragrant but not browned, about 30 seconds.
Whisk in the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, and red pepper flakes. Bring to a simmer and cook until slightly reduced, 2-3 minutes.
Whisk the remaining cornstarch with the water to make a slurry, then stir it into the simmering sauce. Cook, stirring, until glossy and thick enough to coat the back of a spoon, 1-2 minutes.
Return the crisped tofu to the skillet and toss gently to coat every piece in the glaze, cooking just until heated through, 1-2 minutes; the sauce should cling, not pool, and the tofu should still sound crisp when you stir it.
Remove from heat, season with the remaining salt to taste, and scatter with green onions and sesame seeds. Serve immediately while the tofu is still crackling.

Dishes with a similar flavor shape

Skillet Orange Chicken — Chinese-American
Beef And Broccoli Bowl — Chinese
Caribbean Pork — Caribbean
Chicken Karaage — Japanese
Sheet-Pan Greek Chicken with Potatoes — Greek

Keep reading: what citrus, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.