With the price of takeout going through the roof, I’m always looking for ways to recreate our favorite dishes at home. This has become one of my go-to recipes because it’s quick, inexpensive, and has endless variations. You can substitute lemon juice to make sticky lemon tofu, or try your favorite teriyaki or barbecue sauce. If tofu’s not your jam, the sauce is great with chicken too!
If you make a lot of tofu, I can’t recommend an air fryer enough. The texture is restaurant quality, no added fat is needed, and it’s faster than baking it in the oven. The only disadvantage is you may have to cook it in batches if you’re making more than one block of tofu. When I double the recipe, I hold the air fried tofu in a 200F oven until it’s all ready to mix with the sauce.
Unlike many online recipes, I don’t marinate my tofu in soy sauce after it’s pressed. Instead, I season the cornstarch coating with dry spices and let it sit for a few minutes before air frying. It adds a layer of flavor without moisture, which keeps the tofu nice and chewy inside.
As written, this recipe serves 1-2. It’s easily doubled and leftovers keep well in the fridge. The tofu can be reheated in the microwave; it won’t be crispy but it’s still super flavorful and satisfying.
Sticky Orange Tofu
Tofu
1 8 oz block extra firm tofu
1/4 c cornstarch
1 tsp smoked paprika
1 tsp white pepper
1 tsp Chinese 5 spice mix
Sauce
1 tbsp coconut oil
1 tsp ginger garlic paste*
1/4 c water
1/2 tsp MSG or bouillon powder
1/2 c orange juice
2 tbsp soy sauce
1/4 c sugar
½ tsp Chinese 5 spice mix
1 tsp cornstarch
2 tsp water
*Available at Indian or Asian markets, can sub 1 tsp each fresh chopped ginger and garlic
Additional Ingredients
1-2 fresh scallions, chopped, for garnish
Sesame seeds and/or sesame oil drizzle
Cooked rice or noodles for serving
Sriracha or hot pepper flakes, if you want some spice
Tofu Instructions: Press and drain as much liquid from the tofu as possible. Slice into eighths (about 1/2” thick) then cut into bite size pieces. Combine the cornstarch and spices in a small bowl. Toss each slice until coated, place on a parchment-lined baking sheet, and let sit for a few minutes.
Preheat air fryer to 380F and place the tofu in a single layer on the tray. Air fry for 8 minutes, flip each piece over, and air fry another 4 minutes or until golden brown. If you don’t have an air fryer, bake the coated tofu in a 400F oven for 20-25 minutes, turning once.
Sauce Instructions: While tofu is cooking, melt the oil in a small saucepan over medium heat. Add ginger garlic paste and fry just until heated through. Stir in the next five ingredients and bring to a boil. Mix cornstarch and water and stir into the sauce. Reduce heat and simmer until it starts to thicken, stirring frequently. Remove from heat and let it sit for a few minutes to thicken a bit more.
When tofu is done, remove from the air fryer and place in a heat-safe bowl. Pour the warm sauce over it and toss to combine. Serve over rice or noodles with chopped scallions, sesame seeds, and/or your favorite garnish.
Thanks for reading! What’s for dinner at your place tonight?