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Sweet and Tangy

Orange-Lemon Tofu
Recipe
Recipe by Ally Estrada (@allyestrada__)

Photography by RG Macalinao (@rgmacalinao)

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Consider this tofu recipe the vegetarian

cousin of Chinese lemon
lemon
lemon
lemon chicken
chicken
chicken.
chicken Using
lemonchicken
both orange and lemon juice gives the glaze
an extra-citrusy, puckery flavor. And it’s
this aggressive tang makes this dish
addictive—doubly so when paired with
extra-crunchy tofu. Serve with freshly
cooked rice for a satisfying meat-free meal.

Sweet and Tangy

lemon chicken

Orange-Lemon Tofu
Recipe

Difficulty
Easy

Serving Size
3–4 servings

Active Time
30 mins

Total Time
30 mins

INGREDIENTS

420g (1 block) firm tofu, frozen &

thawed
neutral oil, for frying

DRY BREADING

1 ½ cup cornstarch
1 tsp salt
1 tsp pepper
1 tsp garlic powder

WET BATTER

½ cup all purpose flour

¼ cup cornstarch
1 tsp baking powder
1 tsp pepper
1 cup water
1 ½ tbsp soy sauce

ORANGE-LEMON GLAZE

1 cup orange juice

juice from 1 lemon
¼ cup + 2 tbsp water, divided
3-4 tbsp brown sugar
3 tbsp rice vinegar
2 tbsp soy sauce
3 tbsp cornstarch

GARNISH

sesame seeds
green onions

INSTRUCTIONS FOR SWEET AND

TANGY ORANGE-L EMON TOFU

1 )Drain tofu: Wrap frozen tofu in a

kitchen towel. Place both hands on top
of the tofu and gently press down to
drain it of its water. Once dry, tear the
tofu block using your hands into bite-
sized pieces. Set aside.

2 )Prepare for frying: Heat oil in a wok

or heavy-bottomed pot to 350°F.

3 )Prepare breading: While the oil is

heating, whisk together all the dry
breading ingredients in a bowl and set
aside. In another bowl, combine all the
wet batter ingredients. Whisk together
until smooth and well incorporated.

4 ) Coat tofu: Toss tofu pieces in the dry

breading until lightly coated. Transfer
tofu to the wet batter, stirring to coat.
Return tofu to the dry breading for a
final dredge, tossing until each piece has
an even layer of breading.

5 )Fry tofu: Once oil is hot, fry tofu in

batches until crispy and golden brown.
Transfer with a slotted spoon to a metal
rack or paper towel-lined plate.

6 ) Make glaze: Transfer frying oil to a

heatproof container and set aside. In the
same pan, combine orange and lemon
juices, ¼ cup water, sugar, vinegar, and
soy sauce. Stir to combine and bring to a
boil over medium-high heat.

7 ) Thicken glaze: Whisk together

cornstarch and 2 tablespoons water in a
small bowl to make a slurry. Add slurry
to the glaze, stirring until dissolved.
Cook until glaze has thickened.

8 ) Coat tofu: Scoop out about ½ cup

glaze and transfer to a bowl. Add fried
tofu and sesame seeds to the remaining
glaze in the pan. Toss and stir until tofu
is evenly glazed, 1–2 minutes.

9 )Serve: Transfer glazed tofu to a

serving platter. Garnish with more
sesame seeds if desired. Top with green
onions and serve while hot and crunchy.

NOTES

This recipe makes about ¾ cup of

orange-lemon glaze. You only need
about ⅓ cup to coat your tofu. Store the
extra glaze, covered, in the fridge for up
to 1 week.

Tearing the tofu with your hands creates

a rough and craggy surface area that
turns crunchy when fried. It also gives it
a meat-like appearance.

Freezing tofu makes it easier to drain all

of its moisture, ensuring a meaty, crispy
texture when cooked.

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