Name: Crispy Sticky Orange Tofu Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 1 (16-ounce) package super-firm tofu, drained and patted dry; 4 tablespoons reduced-sodium soy sauce, divided; 4 tablespoons neutral oil, such as canola or avocado, divided; ¼ teaspoon granulated garlic; 3 tablespoons cornstarch plus 2½ teaspoons, divided; 1 teaspoon toasted sesame oil; 1 teaspoon grated garlic; ½ teaspoon grated fresh ginger; ¼ teaspoon crushed red pepper; 1 teaspoon grated orange zest; ¾ cup orange juice (from 3 medium oranges); 2 tablespoons plus 1 teaspoon light brown sugar; 2 tablespoons rice vinegar; 1 tablespoon water; 1 medium scallion, thinly sliced (2 tablespoons); ½ teaspoon toasted sesame seeds

Directions

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1 Cut the tofu lengthwise into slices about 1 inch thick. Blot each slice thoroughly with paper towels, then cut the slices into 1-inch cubes and place them in a large bowl. Pour in 1 tablespoon soy sauce and 1 tablespoon neutral oil, add ¼ teaspoon granulated garlic, and gently toss until evenly covered. Scatter 3 tablespoons cornstarch over the tofu and toss again so each cube receives a light coating.

2 Set a large nonstick skillet over medium-high heat and warm the remaining 3 tablespoons neutral oil. Arrange the coated tofu in the skillet and cook for about 12 minutes, turning the cubes from time to time, until every side is crisp and golden. Move the cooked tofu to a plate, then carefully wipe out the skillet.

3 Return the clean skillet to medium heat and add 1 teaspoon toasted sesame oil. Stir in 1 teaspoon grated garlic, ½ teaspoon grated fresh ginger, and ¼ teaspoon crushed red pepper. Keep everything moving for about 30 seconds, just until the aromatics smell fragrant. Mix in 1 teaspoon orange zest, ¾ cup orange juice, 2 tablespoons plus 1 teaspoon light brown sugar, 2 tablespoons rice vinegar, and the remaining 3 tablespoons soy sauce. Stir frequently while bringing the mixture to a gentle simmer.

4 In a small bowl, whisk 1 tablespoon water with the remaining 2½ teaspoons cornstarch until smooth. Pour this mixture into the simmering sauce and continue stirring often for about 1 minute, or until the sauce becomes noticeably thicker.

5 Return the reserved tofu to the skillet and gently turn the cubes until they are coated on every side. Arrange the tofu bites on a large plate and spoon any sauce left in the skillet over the top. Finish with the sliced scallion and ½ teaspoon toasted sesame seeds.

Crispy Sticky Orange Tofu Bites

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