Crispy fried tofu meets a citrusy, savory-sweet sauce in this Orange Tokwa, a budget-friendly twist on the orange chicken classic.
This orange tokwa started as a way to get that craveable orange-chicken hit without buying chicken—tofu takes the sauce just as well, and it costs a fraction of the price.
Extra firm tofu holds its shape once torn and fried; anything softer falls apart before it has a chance to crisp up. For an even chewier bite, freeze the tofu block whole, thaw it, then press out the water—the ice crystals break down the structure and get you closer to a meaty texture. Skipping the freeze and just pressing still works, just gives a softer result.
Tear the tofu instead of slicing it. The rough, uneven edges give the cornstarch more surface area to grip, so you end up with craggy bits that crisp up harder than a clean-cut cube would—and those crags are exactly what soaks up the most sauce later.
Since there's no marinade this time around, the cornstarch goes on dry, straight onto the tofu. That gives a cleaner, more even crust than a wet-dredged version would, so don't skip patting the tofu dry after pressing.
Fresh orange juice makes the brightest sauce, but bottled or boxed juice works in a pinch. Just check the label for orange juice, not orange drink—the latter is mostly sugar and water and will throw off the balance. If your juice tastes noticeably sweeter than fresh, cut back on the brown sugar slightly.
This fries well in batches, and the pieces hold their crunch on a wire rack for a while after frying—just toss with the sauce right before serving so everything stays crisp instead of going soft.
Prep tofu: Press tofu for at least 30 minutes to remove excess moisture. Tear into bite-sized chunks and season with salt and pepper.
Fry tofu: Heat about ½ inch of oil in a large pan over medium-high heat. Sprinkle cornstarch over the tofu and toss until every piece is coated. Shallow-fry until golden brown and crisp, about 7-8 minutes, turning as needed. Don't overcrowd the pan, fry in batches if needed. Place on a wire rack until ready to use.
Make sauce: Combine orange juice, orange zest, soy sauce, brown sugar, vinegar, garlic, ginger, and chili flakes in a pan. Bring to a simmer for about 4-5 minutes. Stir in the slurry and cook for another minute until thick and glossy. Remove from heat and stir in ½-1 tsp sesame oil.
Combine: Turn off heat and add the crispy tofu, tossing until coated. Transfer to a serving plate and top with sesame seeds and green onions. Best served with hot white rice.
