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–+ servings
5 from 4 votes

Crispy Orange Tofu Bowls

30 minutes
easy
Serves 4 people
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crispy orange tofu

Ingredients 

For the Crispy Tofu

  • 2 blocks extra-firm tofu 14–16 oz each, patted very dry and torn into chunks
  • 2½ tbsp avocado oil
  • 2 tbsp cornstarch
  • ½ tsp kosher salt

For the Orange Glaze

  • Zest of 1 orange
  • Juice of 1 orange about ¼–⅓ cup
  • ⅓ cup soy sauce or tamari
  • 3 tbsp honey or maple syrup
  • ½ tsp freshly grated ginger optional

For the Cabbage & Carrots

  • 1 small head red cabbage about 5–6 cups, thinly sliced
  • 2 carrots thinly sliced
  • 1½ tbsp rice vinegar
  • 1½ tsp toasted sesame oil
  • ½ tsp kosher salt plus more to taste

Shortcut option for Cabbage & Carrot

  • 1 bag red cabbage or rainbow slaw mix (10–12 oz)

For the Bowls

  • 3-4 cups cooked rice jasmine, sushi, or white
  • 3 scallions thinly sliced
  • Fresh cilantro chopped
  • Toasted sesame seeds for finishing
  • lime or orange wedges Optional

Optional

  • Chili crisp or sriracha for heat

Directions 

  • Heat oven to 450°F. Line a large sheet pan with parchment.
  • Pat the tofu very dry and tear into craggy, bite-size chunks. Toss directly on the sheet pan with avocado oil and salt until evenly coated.
  • Sprinkle the cornstarch over the tofu and toss gently until each piece looks lightly dusty. Spread in a single layer with space between pieces.
  • Roast undisturbed for 22–25 minutes, until deeply golden, crisp on the bottom, and blistered around the edges.
  • While the tofu roasts, make the glaze. In a small saucepan, whisk together the orange zest, orange juice, soy sauce, honey, and ginger. Bring to a simmer over medium heat and cook 5–7 minutes, stirring occasionally, until slightly reduced and glossy.
  • Taste the glaze and adjust if needed (more honey for sweetness, a splash of orange juice to loosen, or a pinch of salt if it needs rounding).
  • When the tofu is crisp, transfer it to a large bowl (or keep it on the pan) and pour all of the warm glaze over the tofu. Toss gently until fully coated and glossy. Optional: Reserve a little glaze for spooning at the table.
  • In a large bowl, toss the red cabbage and carrots (or slaw mix) with rice vinegar, toasted sesame oil, and salt, massaging briefly until just softened but still crunchy.
  • To assemble, spoon rice into bowls, top with cabbage-carrot mix and glazed tofu. Finish with scallions, cilantro, toasted sesame seeds, and optional citrus. Serve with optional heat.