Here is how to make the best Fried Orange Tofu with the bonuses of it being just a little spicy, extra crispy and so satisfying!
Since going vegan I miss orange chicken from panda express like nobody’s business, I know, I am classier than the Queen Elizabeth sometimes. Totally kidding, she could carry her self with more grace in a single step than I have my entire life.
Here are some tricks to frying tofu;
- Always press the tofu for at least 45 minutes to get most of the extra water out. If you have the time press your tofu for an hour and then marinade for 30 minutes.
- Pat the tofu dry with a paper towel after the marinade. It’s just a tiny bit of moisture after the pressing but it makes a world of difference for the end result.
- Make sure you have plenty of oil in the pan and have it crackling before you place the tofu in the pan. This is just enough heat to fry the tofu without burning everything in the process.
1.5 hours prep
30 Minutes Cooking
Fried Tofu Ingredients;
- 1 16 oz Package of Extra Firm Tofu
- 1/4 C Gluten-Free Soy Sauce
- 2 Tbsp Sriracha
- 1/2 C Almond Flour
- 1/2 C Tapioca Flour
- 1/2 C Just Egg
- 3/4 C Nutritional Yeast
- 1/4 C Gluten-Free Plain Panko
- Salt and Pepper to Taste
Orange Sauce Ingredients;
- 2 Mandarin Oranges
- 1/4 Fresh Pineapple
- 1 tsp Fresh Minced Ginger
- 2 Minced Garlic Cloves
- 1/2 Yellow Onion
- 1 1/2 tsp Chinese 5 Spice
- 1 tsp crushed red pepper
- 4 Tbsp Honey (Agave should work as a substitute, will confirm later)
- 4 Tbsp Gluten-Free Soy Sauce
For the Fried Tofu
- Cut Open Tofu and drain of packaging water. Then cut the blocks into 4 manageable chunks of Tofu for your press. Also placing the tofu in a plate with a heavy pan on top works pretty well. Let it sit for 30 minutes then empty water and add more weight or tighten the press for another 30 minutes.
- Finish cutting up the tofu into bite-sized (one inch cubes) and set in a bowl for marinading. Splash in the soy sauce, salt, pepper, and drizzle some sriracha in there and then mix without hurting the tofu. Let sit for 30 minutes.
- While Marinading start mixing together the breading. One bowl of 1:1 Almond Flour and Tapioca Flour, one bowl of Just Egg, and then another bowl of nutritional yeast and gluten free plain panko. Dip the tofu through these bowls and make sure each piece is well covered in each mix before proceeding.
- When your coconut oil is crackling and ready for the tofu, keep a good eye on it for rotating to evenly crispy all sides.
For the Orange Sauce
- In another pot sweat some garlic and onions in a splash of coconut oil.
- Add in everything else, but the Pineapple.
- Wait until it is as thick as you want it to be, if you are looking for a bit more thickening add in LIGHTLY some tapioca powder.
- Make a hole in the sauce to sear the pineapple a little then stir together and you’re good to go!
Here you can see we had it with some lightly season coconut rice and steamed veggies! What else is better for utilizing the last of the bok choy from Ramen night than this amazing dish!
This looks so nutritious and delicious!