• Crispy Orange Tofu

    MH900347061A big thank you  to Jennifer from our Facebook community for sharing this awesome recipe for tofu from Catsue. Bless You.  Let’s Eat!



    • 1 package super firm tofu, drained and chopped into 1-2 inch cubes
    • 3/4 cup panko (Japanese breadcrumbs.  In my opinion, far superior to regular.)
    • 1 egg
    • 1 tbsp water
    • 1/4 cup flour
    • dash each of garlic powder, coriander and cinnamon

    Orange Sauce

    • 1 cup orange juice (I used fresh squeezed, because I had oranges)
    • 4 tbsp rice vinegar
    • 3 tbsp brown sugar
    • 2 tbsp sweet Thai chili sauce
    • 2 tbsp soy sauce
    • 1/2 tsp sesame oil
    • 1/2 tsp red pepper flakes
    • salt and pepper


    To assemble the sauce, put all the ingredients in a small sauce pan and bring it to a boil.  Let it boil gently for awhile, maybe 10 or 15 minutes, until it reduces.  If it’s still too runny for your taste, whisk in a half a teaspoon of flour, and then cook for another 3-4 minutes.

    For the tofu, set up three bowls, one with the flour, one with the panko and the spices, and one with the egg and the water (whisked together).  Spray down a cookie sheet with Pam and set the oven to 375 degrees.  With each chunk of tofu, dredge it in the flour, then the egg mixture, than coat in the panko/spice mixture, and set on the cookie sheet.  Do this for all the tofu.  Spray the tofu again with Pam before you put it in the oven.  Bake it, turning every 10 minutes or so, for about 30 minutes, or until the tofu is golden brown.

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