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–+ servings

Crispy Orange Tofu

5 from 3 votes
Serves: 3 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 1 block extra firm tofu
  • 2 tbsp tapioca flour, or use cornstarch or arrowroot starch
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 3 tbsp olive oil

Orange Sauce

  • 1/3 cup coconut aminos or 1/4 cup low-sodium soy sauce
  • 1/4 cup orange juice, fresh squeezed or bottled but fresh is best
  • 2 cloves garlic, crushed
  • 1 tsp grated ginger
  • 2.5 tbsp coconut sugar
  • 1 tbsp rice vinegar
  • 1 tbsp orange zest
  • 2 tsp tapioca flour
  • 1/4 tsp red pepper flakes
  • Pinch or salt if needed *recommended only if using coconut aminos

Directions

  1. Preheat the oven to 375 F
  2. Drain the tofu, and wrap it in paper towels or a thin dish rag and let it sit for 10 minutes.
  3. Pat it dry, and break it apart into large chunks directly into a mixing bowl.
  4. Season the tofu chunks with the garlic powder, salt, and tapioca flour and gently toss it together with your hands to coat the pieces evenly.
  5. Transfer the tofu to a parchment lined baking sheet and drizzle it with the olive oil.
  6. Bake it for 25 minutes, remove the pan from the oven, flip the tofu over and bake for an additional 15-20 minutes until golden brown and crisp.
  7. Once the tofu is done, remove it from the oven and let it sit for 10 minutes while you prepare the sauce.
  8. Mix all of the sauce ingredients together in a bowl until smooth except for the salt. I suggest tasting the sauce first once it's thickened to adjust the salt to your liking if needed.
  9. Heat a skillet on medium heat, and pour in the mixed sauce. Cook on medium/low heat, stirring occasionally, until the sauce begins to thicken, for about 5 minutes.
  10. Once the sauce is thick, add in the tofu and toss together until evenly coated.
  11. Top with fresh orange zest and serve with your favorite sides!
  12. Leftovers will stay fresh in the fridge for up to 4 days.