Who here is obsessed with Orange is the New Black? 🙋 Me! I finished the new season approximately 4 seconds after it was released. Impossible you say? Well you’re right, but that’s not what’s important here. The real issue is I had to find something else to ease the hole in my heart where women in prison live. Next up, Wentworth. Do you know of this show? All I can say is OMG. It’s Orange is the New Black on steroids. So incredibly vicious, crazy, Australian, shocking, scandalous, and I am SO obsessed!
In celebration of Orange is the New Black, of Halloween, of giving the takeout boy a break, and Wentworth (even though these ladies wear not-so-bad turquoise hoodies), I bring you Orange Ginger Tofu.
If you’ve tried my Sweet and Spicy Sriracha Tofu, or if you were too afraid to try it because hot sauce ain’t your thang, then you are going to love this. Sweet, sticky, gingery, orangey, kid-friendly, hide from the cold weather, curl up on the couch, and get your series watching on. Of course Sriracha could be added, for you hot sauce junkies.
This recipe was inspired by my friend Kathryne who made me a ridiculously tasty orange stir-fried rice, while we drank wine, and watched Wentworth. Arn’t friends the bestest?
I love how this recipe has 56% of your daily vitamin C needs and 57% of your calcium. “But where do you get your calcium”? Here my friends.
Want to boost up the veggieness of this meal? Just stir-fry up some complimentary vegetables, I love bok choy, but whatever you like works great. Lay the veggies on top of the rice, and top with the tofu and orange ginger sauce. Omnomnom.
To make Orange Ginger Tofu first drain and press the tofu, then cut into 1″ cubes.
Toss the pressed and cubed tofu with the cornstarch in small batches. Shake off excess cornstarch and set aside.
Fry the tofu until golden brown and crispy on all sides. A couple minutes per side.
Drain on paper towel. Mmmmmmmm crispy tofu.
In the meantime, make the sauce. Zest and juice the orange. Or if you are using store-bought orange juice, just zest the orange. You can save the orange to eat as a snack later, or slice it up for garnish.
Finely mince the fresh ginger and garlic.
Then add all of the sauce ingredients to a pot. Whisk well to combine making especially sure to blend in the cornstarch.
Put the pot over medium-high heat and whisk while it cooks until it thickens, it will take about 3 to 5 minutes. If your sauce thickens too much add a little water and whisk in. Add the tofu to the pot with the sauce and toss to combine. Serve over rice and garnish with green onions and sesame seeds.
Sweet, sticky, ginger and orangey, kid-friendly. A healthier alternative to Chinese Orange Chicken. Vegan, gluten free, vegetarian.
- 1 block extra-firm or firm tofu, drained, rinsed, and pressed, and cut into 1" cubes (see notes)
- 1/3 cup cornstarch
- 2 tablespoons oil, for frying (more if needed)
- Cooked rice, for serving
- 1 cup orange juice
- 2 tablespoons cornstarch
- 1 - 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon orange zest
- 1 teaspoon sesame oil
- Green onions
- Sesame seeds
- To prepare the tofu: In a medium bowl toss the tofu in the cornstarch, shake off excess cornstarch and set tofu cubes aside. Heat the oil in a pan over medium-high heat and fry the tofu cubes until all sides are golden brown, a couple of minutes on each side. Drain tofu on paper towel to get rid of excess oil.
- To prepare the orange ginger sauce: Add all of the sauce ingredients to a small pot. Whisk to combine, making sure the cornstarch is mixed well. Put the pot over medium-high heat and whisk until the sauce thickens about 3 - 5 minutes. Remove from heat, toss in the tofu and stir to combine. Serve over rice with garnishes.
To press the tofu, follow instructions in The Ultimate Guide for Pressing Tofu