Sesame Orange Tofu – crispy tofu, luscious orange sauce, and bites of fresh citrus. Perfection in a pan!
Is it possible that I love this sesame orange tofu even more than I ever loved orange chicken?
Why yes, I think it is.
Is it because I’ve become a little bit obsessed with tofu? Maybe.
When I crave Chinese food, I’m usually craving one of two things: either something that reminds me of my trip to China (like these potatoes or these eggs), or something that makes me feel like I’m eating Americanized take out.
Guess which one I was craving when I made this sesame orange tofu?
I think it’s pretty obvious.
Back when I was eating meat as part of my regular diet, I used to love orange chicken. Only, I didn’t really like the chicken part of it.
I loved the sauce, crispy coating, and overall flavor, but there was just something freaky about that chicken.
It seemed like such a mystery… the strange shapes and the dry texture really threw me off.
This vegetarian (and vegan!) version hits all the right flavor notes to satisfy that craving without leaving me wondering what I’m *really* eating.
The first time I made this orange tofu I just stuck with two components: tofu and sauce.
It was delicious, but wasn’t really a home run.
The next time, I added scallions. Also good, but something was missing.
The third time I had a random extra orange next to me on the counter and I decided to segment it and add it to the pan.
You guys. WOW. What a difference! It makes the whole dish taste so fresh and really packs a punch of orange flavor.
It doesn’t hurt that it also happens to look gorgeous.
If you’ve never segmented an orange, don’t fear! I put a link in the recipe box below so you can watch how to do it on youtube.
It takes under a minute and is totally worth it. If you just added orange segments to the pan the casings and pith would make everything fibrous and bitter — not really what we’re going for here.
The sesame seed garnish is totally optional, but I like it because it’s pretty. Noticing a theme here? #eatprettyfood
There’s plenty of sesame flavor from the oil, but it never hurts to add an extra garnish.
Here’s Your Recipe!
Yields 2 main servings or 4 servings as a side
15 minPrep Time
10 minCook Time
25 minTotal Time
- Juice and zest from one large orange (about 1/4 cup juice and 1 tablespoon zest)
- 3 tablespoons low sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 14 ounces firm tofu
- 2 teaspoons low sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 5 tablespoons corn starch
- 2 teaspoons peanut or grapeseed oil
- 8 scallions, sliced (keep white and green parts separate)
- 1 large orange, segmented
- Sesame seeds for garnish
- Bring three cups of water to a boil (on the stove or in the microwave).
- Combine all of the sauce ingredients in a medium bowl; whisk until well-combined. Set aside.
- Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
- Heat the peanut oil in a large skillet or wok set over medium-high heat. Add the white parts of the scallions and stir fry for 1 to 2 minutes; until browned. Remove from the pan and set aside.
- Turn the heat down to medium. Add the tofu to the pan and fry until golden brown, about 1 minute per side (6 minutes total).
- Give the prepared sauce a good stir and pour into the pan. Toss with the tofu and allow to cook for 1 to 2 minutes, until thickened.
- Turn off the heat and stir in the scallions (white and green) and orange segments. Garnish with sesame seeds and serve hot.