Root · Balanced Meals on a Budget

Crispy Orange Tofu

Sweet, tangy, crispy tofu in a bright orange-soy glaze — have it as a snack, with rice, or rolled into a wrap.

30Minutes
3Servings
2Parts

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Texture tip — tear the tofu by hand rather than cutting it with a knife. The rough, uneven edges crisp up better and hold onto the sauce.

Ingredients

For the tofu

  • Tofu 1.5 blocks
  • Onion powder 1 tbsp
  • Garlic powder 1 tbsp
  • Cornstarch 2–3 tbsp
  • Oil, for coating 1/2 tbsp

For the sauce

  • Sesame oil 1 tbsp
  • Soy sauce 2 tbsp
  • Brown sugar 1 tbsp
  • Rice vinegar 1.5 tbsp
  • Orange juice 3/4 cup
  • Garlic, minced 10–12 cloves
  • Ginger, minced 1 big chunk
  • Spring onion 5 strands

Method

Part 1 — Crisp the tofu
  1. Press the tofu to remove excess water, then roughly tear it apart by hand into bite-sized pieces — don't use a knife, the uneven edges get crispier.
  2. Toss the torn tofu with 1/2 tbsp oil, onion powder, garlic powder, and cornstarch until evenly coated.
  3. Pan-fry or air-fry until golden and crispy on all sides. Set aside.
Part 2 — Make the sauce & serve
  1. Mix soy sauce, brown sugar, rice vinegar, and orange juice in a small bowl — this is your sauce.
  2. Add minced garlic, ginger, and the white parts of spring onion into a pan with cold sesame oil. Turn the heat to low and let it slowly warm up together to infuse the oil with flavor and aroma without burning the garlic. If it starts sticking to the pan, add a splash of water to loosen it.
  3. Once fragrant, pour in the sauce mixture and simmer for a few minutes until it reduces and thickens slightly.
  4. Add the crispy tofu back in and toss gently to coat, without breaking the pieces too much.
  5. Garnish with the green parts of spring onion.
  6. Enjoy it as a snack on its own, over a bowl of rice, or rolled into a wrap.

Side: Simple Slaw

Ingredients

  • Purple cabbage, shredded 1 cup
  • Green cabbage, shredded 1 cup
  • Carrot, grated 2
  • Greek yogurt 2 tbsp
  • Mayo 2 tbsp
  • Mustard 1 tbsp
  • Salt & pepper to taste

Method

Toss the cabbage and carrots together. Whisk the yogurt, mayo, and mustard with salt and pepper, then fold into the cabbage. Chill 15–20 minutes before serving alongside the wraps.