La Petite Okara’s vegan orange tofu recipe, crunchy, soft and sweet-savory

If you want to make your dish plant-based or have already had this reflex for a long time, maybe you eat tofu? Or maybe you hate it because you find this coagulated soybean paste too tasteless? This simple, economical, relatively quick and above all delicious recipe will surely reconnect you with tofu. And if you’re already a fan of it, it can probably be added to your arsenal of treats.

It was through a YouTube video by vegan content creator La Petite Okara that I learned this recipe that I love to make again and again, seasoning it differently each time. In addition to giving advice on how to choose and enjoy this coagulated soybean paste and how to modify its consistency, La Petite Okara concludes with this orange tofu recipe, which is the following:

Ingredients for the orange tofu recipe

For 2 people :

• 250 g of white tofu
• 40 g of corn starch
• 1 good pinch of salt
• 2 tablespoons vegetable oil
• 2 tablespoons of jam
• 2 tablespoons tamari
• 2 tablespoons rice vinegar
• 5 g of ginger
• 2 small cloves of garlic
• 140 g of fresh orange juice (to obtain 2 freshly squeezed oranges)
• 1 teaspoon sriracha sauce or chili sauce to your liking
• 1/4 teaspoon turmeric
• 1/2 teaspoon broth powder
• 100 ml of boiling water

Personally, since I hate orange marmalade, I replace the 2 tablespoons of marmalade with 1 tablespoon of brown sugar or agave syrup, as well as the juice of an extra orange and a little zest (not too much, otherwise it risks make the whole preparation too bitter). And I admit that I leave out the turmeric and bouillon cubes, because life is too short to follow recipes to the letter.

The steps of La Petite Okara’s orange tofu recipe

• Ideally, start by pressing the tofu for about thirty minutes, so as to extract as much water as possible and so that it can better absorb the marinade. If you don’t have a tofu press, put it in a colander with four tons of heavy books on it, it works very well. And if your life is too busy, skip this step and gently pat the tofu on a paper towel to quickly absorb the moisture.

• Cut the tofu into cubes and then roll it up Flour corn starch with a pinch of salt.

• Throw your cubes in a pan greased with oil, and brown them for 10 minutes in the hope of toasting them on all sides (but who can really do that? I ask you).

• While it is browning, prepare the marinade by mixing: the jam (or the juice of an extra orange, plus a little zest and a spoonful of sugar), the tamari or soy sauce, the rice or cider vinegar , the juice of two freshly squeezed oranges, 2 cloves of squeezed or chopped garlic, the equivalent of ginger, hot water, turmeric, stock cube and chilli pepper.

• Once the marinade is ready, you can add it to the well-browned tofu and reduce the heat to low, to allow the sauce to thicken in contact with the cornstarch for 3-5 minutes.

• And now you can serve your sweet and savory crunchy and melting tofu, accompanying it with rice and green vegetables such as broccoli for a tasty and colorful dish. For an extra touch of soul, it’s time to sprinkle some sesame seeds, coriander, chives, spring onion or parsley. And here you are on the verge of toppling the ugly reign of Uber Eats. Enjoy your meal !

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