I’m taking an online vegan baking class right now that is really getting my creative juices flowing. I’m getting to try all different kinds of recipes that I otherwise would never have thought to try, and I’m learning all new kinds of techniques and knowledge I hadn’t known before. One unexpected side effect of taking this class is that it is getting me to think about flavors in new ways.
Before taking this class, I had a pretty regular repertoire of meals and ingredients I would use. But for this class, I have to use different ingredients and I have to use them in new ways. This is really helping me think outside the box – not only in my baking, but in all of my meals. So, when I was thinking about my crispy tofu recipe, I wanted to try working with a flavor I rarely work with in the kitchen – orange!
Of all the citrus fruits, I work most often with lemon and lime (in fact, there’s rarely a non-baking recipe I don’t use them in). And while all three are acidic by nature, they definitely taste differently. Oranges, versus limes and lemons, tend to be much sweeter more sweet than tart when compared to a lemon or lime. Even different kinds of oranges can taste differently (think of eating a blood orange versus a mandarin orange). For this recipe, I picked up just some run-of-the-mill oranges that my local grocery store was carrying, but you could try out different oranges to see their different flavor profiles.
I used many of the same ingredients as my General Tso’s tofu recipe, but I opted for fresh ginger this time. Overall, this recipe is very easy to make – it really just involves heating up the ingredients on the stove and whisking in the cornstarch evenly. Adding a bit of the cornstarch at a time is pretty important, otherwise you’ll get clumps of cornstarch in your sauce that’s hard to get out even with a whisk.
You’ll also want to make sure to start the crispy tofu before the sauce, as well as any grains you’d like to have with the tofu (such as ramen or rice). I recommend adding some toppings, like green onion and/or sesame seeds. And if you’re gluten free, be sure to substitute the soy sauce for liquid coconut aminos.
The orange flavor really comes through in this sauce, especially after it’s been tossed onto the tofu. I would love the hear what you think of this recipe and what changes you made to it to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Orange Glazed Tofu
Equipment
- whisk
- sieve/strainer
Ingredients
Orange Glaze Sauce
- ½ cup orange juice
- ½ tbsp fresh ginger finely minced
- 1 clove garlic finely minced
- 1 tbsp soy sauce sub liquid coconut aminos if gluten free
- 1 tsp rice vinegar
- ½ tbsp maple syrup or light agave nectar
- 1 tbsp cornstarch
Other Ingredients
- 1 batch crispy tofu*
- other toppings sesame seeds, green onions, purple cabbage, etc.
- grains or other sides
Instructions
- Make the crispy tofu and set aside. Make any sides or other grains you'd like to serve the tofu over, such as ramen or rice.
- Place the liquids in a sauce pan over medium heat and bring to a simmer.
- Once simmering, add the garlic and ginger and cook, simmering, for about 2 minutes.
- Sift the cornstarch in, as small amount at a time, whisking as it is added. Whisk until it is evenly incorporated.
- Let it simmer for another 2-3 minutes, then remove from heat. The sauce will continue to thicken as it cools. Add it to the tofu while it is still warm, and serve. Sprinkle sesame seeds and/or green onions on top!
Notes
BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!