1 cup orange peels, 3 ounces (1 cup) orange peels (from about 4 oranges),pith removed, divided
1.25 cups water
⅓ cup brown sugar
2 tablespoons granulated sugar
⅓ cup rice vinegar
¼ cup soy sauce
1 teaspoon fresh ginger, minced
1 tablespoon garlic paste, chile garlic paste
1 tablespoon toasted sesame oil
14 oz extra firm tofu, 1 block of extra-firm tofu, pressed and cut into ½-inch cubes
3 tablespoons cornstarch, divided
2 tablespoons vegetable oil, 2–4 tablespoons
long grain white rice, for serving
scallion, Thinly sliced for serving
sesame seed, for serving
Nutrition Info
Calories 325
Fat 16g
Carbs 37g
Fiber 2g
Sugar 28g
Protein 11g
How to Make It
1. Step
Add 1½ ounces (½ cup) of the orange peels to a small saucepan and cover with the water. Bring to a simmer over medium heat and cook for 5–8 minutes, or until the peels have softened and are fragrant. Drain to remove the orange peels and reserve 1 cup of steeping liquid.
2. Step
Very thinly slice the remaining 1½ ounces (½ cup) of orange peels. Add to a medium bowl with the brown and granulated sugars and toss to coat. Let sit for 5–10 minutes to infuse the sugar with the orange flavor.
3. Step
Pour the reserved warm orange-infused water over the sugared peels and stir until the sugar is mostly dissolved. Add the rice vinegar, soy sauce, ginger, chile garlic paste, and sesame oil and stir to incorporate. Add the tofu and gently toss to coat. Cover and refrigerate for 20–30 minutes.
4. Step
Remove the tofu from the marinade (it’s okay if some of the orange peels stick to the tofu). Transfer to a large bowl and gently toss with 2 tablespoons of cornstarch until lightly coated. Reserve the marinade.
5. Step
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches, fry the tofu on all sides until golden brown and puffed, 5–7 minutes. Transfer to a paper towel-lined plate and repeat with the remaining tofu.
6. Step
In a small bowl, whisk together 2 tablespoons of the marinade with the remaining tablespoon of cornstarch until smooth.
7. Step
Pour the remaining marinade into the pan and bring to a simmer over medium-low heat. Once simmering, whisk in the cornstarch slurry and return the tofu to the pan. Cook, stirring often to prevent burning, until the sauce is thickened and the tofu is well-coated, 3–4 minutes.
8. Step
Serve the tofu over rice and garnish with scallions and toasted sesame seeds.
