Sticky Orange Tofu

Sticky Orange Tofu

This one is properly special. We've made a lot of tofu dishes over the years but this sticky orange tofu keeps pulling us back, it's got that glossy, tangy, sweet sauce clinging to crispy tofu pieces and honestly it tastes like a takeaway but better. The orange cuts through the richness, the tofu gets this incredible chewy-crispy texture, and when it all lands on a bed of fluffy jasmine rice it's just next level. It's the kind of dinner that makes you go quiet because you're too busy eating to talk. Make this tonight, trust us.

Cook: 25 min
Serves 2

Before You Start

  • Wok
  • Saucepan with lid
  • Colander
  • Tongs
  • Paper towels
  • Plate lined with paper towels
  • Microplane or zester

Ingredients

  • 8 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp pepper
  • 2 x 280g block of firm tofu
  • vegetable oil for frying
  • 2 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp cornstarch
  • 250ml orange juice
  • 70g caster sugar
  • ½ tsp chilli flakes
  • 1 tsp fine sea salt
  • 150g basmati rice
  • 300ml cold water
  • 1 tsp sesame seeds
  • 1 spring onion

Method

1

Make the jasmine rice

  • Rinse the rice under cold water for 1 minute
  • Tip into the saucepan, sprinkle in the salt and pour over the water
  • Cover and bring to the boil
  • Turn the heat down to the lowest setting and leave covered for about 12 minutes
2

Prepare the tofu

  • Open the tofu and squeeze out the excess water
  • Rip the tofu in to long nugget-like pieces and put them in a bowl
  • Sprinkle over the cornstarch, salt and pepper and toss to coat and cover
  • Warm an inch of vegetable oil in the wok over medium high heat (when the end of a wooden spoon bubbles, the oil is ready for frying)
  • Add the tofu to the oil and fry, turning occasionally until golden and really crispy
  • Use tongs to remove the tofu from the pan and set the tofu down on the lined plate
  • Pour the oil into a bowl in preparation for safe disposal and wipe down the wok with some kitchen roll
3

Make the sauce

  • Zest the orange
  • Add the orange juice, sugar, vinegar, soy sauce, ginger, garlic and chilli to the wok and simmer over medium to high heat until the sauce has thickened to become the consistency of a thin syrup
4

Finish and serve

  • Trim and finely slice the spring onions
  • Spoon the rice into serving bowls
  • Add the tofu and orange zest to the sauce and stir to coat and combine
  • Spoon the tofu over the rice, garnish with spring onions and sesame seeds and serve immediately

Tips & Variations

  • Press your tofu properly: The drier the tofu before it hits the pan, the crispier it gets. Squeeze out as much water as you can and don't rush this bit, it really does make a difference.
  • Use fresh orange juice if you can: We've made this with bottled juice and it's fine, but fresh orange gives the sauce this brightness that really lifts the whole dish. Henry always keeps a couple of oranges in the fruit bowl just for this.
  • Don't crowd the pan: Cook the tofu in batches if you need to. Overcrowding steams instead of fries and you'll lose that crispy exterior we're all here for.

Why This Works

The trick is ripping the tofu by hand instead of slicing it. Those rough, jagged edges catch the cornstarch and create way more surface area for the sauce to stick to, so every bite is properly coated and crispy. The orange sauce is all about balance too, enough sweetness to caramelise, enough acidity to keep it bright and lively.