Tangy Orange Tofu
So many of you loved the Tangy Orange Chicken, so we made it vegetarian with this Tangy Orange Tofu! This is perfect for weeknight eating, and Tessemae’s new Ketchup makes it all come together. This dish is something everyone in the family will love and it couldn’t be more delicious!
Have you tried Tessemae’s updated ketchup? It comes in three flavors: classic, unsweetened (Whole30!), and spicy. Plus, it’s squeezable! The ketchup is vegan, dairy-free, and gluten-free, which is perfect for me as I continue on my year of health. Even when I am not doing Whole30, I want to feel my best with good ingredients.
For this Tangy Orange Tofu, we are keeping things simple. It takes some finesse, but all in all, it’s a very achievable dish! All you need is the delicious sauce to take the dish to the next level. When it’s all about weeknight eating, I am making everything as easy as possible.
Speaking of easy, I am pretty delighted that Tessemae’s new products are in Jewel Osco. For a Chicago gal like me, this new update is so exciting. If you have Jewel in your area, definitely check it out.
To add a little extra to this dish, I like to serve it with rice, but you can serve it however you would like. The Tangy Orange Tofu is delicious on its own, with cauliflower rice, or with a little stir fry of vegetables. Take this recipe and get inspired in the kitchen.
If you’re looking for some Whole30 recipes with Tessemae’s unsweetened ketchup, definitely check out our Meatloaf and our Glazed Meatballs. Both are totally delicious and are the perfect pick me up during any Whole30.Print
This Tangy Orange Tofu is a great vegetarian option for weeknight eating for the whole family!
For the tofu:
1 pound firm tofu
1 cup grain free all-purpose flour blend (I like Bob’s Red Mill Paleo Baking Flour or King Arthur Paleo Baking Flour. We used almond flour, arrowroot starch, coconut and tapioca flour.)
1 tablespoon plus 2 teaspoons arrowroot, divided
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 tablespoons (1/4 cup) light olive oil
2 teaspoons cold water
Sliced green onions, to garnish
Sesame seeds, to garnish
For the Sauce:
1/2 cup orange juice
1/4 cup Tessemae’s Ketchup
3 tablespoons unsweetened rice vinegar
3 tablespoons hot sauce
3 tablespoons coconut aminos
3 teaspoons toasted sesame oil
1 ½ teaspoons finely chopped garlic
To release the moisture from the tofu, wrap the block of tofu in paper towel or in a kitchen towel. Place a heavy pot or plate on top of the wrapped tofu to weigh it down and squeeze out the excess moisture. The block will feel more firm.
Next, cut the tofu block in half horizontally. Keeping the sides together like a sandwich, lay the block flat and cut it in half lengthwise, then slice each half in half lengthwise again. At this point you have a total of 8 cut pieces, 4 on top half and 4 on the bottom half of the block. Finally, cut the block in half across the middle, so that you end up with 16 tofu logs of equal size.
In a shallow bowl, stir the flour with 1 tablespoon arrowroot. Season all sides of the tofu with salt and pepper, then put the tofu in the flour mixture and turn them until they’re completely coated.
In a medium bowl, combine the orange juice, Tessemae’s ketchup, rice vinegar, hot sauce, coconut aminos, toasted sesame oil and garlic. Set aside
In a large nonstick pan, heat the 4 tablespoons light olive oil over high heat until hot but not smoking. Reduce the heat to medium low and add one tofu piece to test the temperature, timing and to familiarize yourself with working with a grain and gluten free flour blend, which can burn easily. Aim for a total of 7 to 8 minutes, or until all sides are golden brown, but keep an eye on it, as the time can vary based on your pan and the heat of your stovetop and it can easily burn.
Working in batches, fry the remaining tofu logs in the oil, flipping them until all sides are golden brown. For me it took about 2 minutes for each side to brown, for a total cook time of 6 to 8 minutes. Keep checking your oil and play around with the temperature between medium and medium low to allow the tofu logs to become golden brown but not burned. Transfer them to a tea towel-lined plate to drain.
In the same large nonstick pan, use a paper towel to wipe out the oil and the residue. In a small bowl, whisk the 2 teaspoons of arrowroot and 2 teaspoons of cold water to make a slurry and set aside. Over medium heat, add the sauce to the pan. Add the slurry into the sauce and gently whisk the sauce to combine and thicken, for about 2 minutes. Remove the pan from the heat.
In a large serving platter, place the tofu logs and pour ½ cup of the sauce over the top. Add more sauce if needed. Garnish with green onions and sesame seeds and serve with any remaining sauce. Feel free to serve over a bed of white rice or on their own. So delicious!
Feel free to double the tofu, but you will want to fry it in two batches.
Keywords: orange tofu