This recipe for Orange Peel Tofu is a healthy take on the Asian take-out classic with tofu served in a sweet and sour orange sauce. It’s an easy vegan gluten-free recipe that you can make at home and know that it’s filled with lots of veggies and it’s so yummy!
In a medium bowl, whisk together the orange zest, juice, broth, marmalade, chili-garlic paste, soy sauce, Sriracha , and sesame oil.
In a small bowl, using a fork, whisk cornstarch with 2 tablespoons cold water. Add cornstarch mixture to the orange sauce and stir to combine. Set aside.
Preheat air fryer to 400° F.
In a medium bowl, gently toss cubed tofu with 1/2 tablespoon oil.
Once air fryer is hot, place the cubed tofu in a single layer in the air fryer basket. Cook at 400° F for 10-15 minutes, shaking the basket halfway through.
If you don’t have an air fryer, no need to worry, you can still cook the tofu in the skillet or wok. Just heat the 1/2 tablespoon oil, toss in the cubed tofu, and cook until golden brown.
Set the cooked tofu aside while you cook the veggies.
Prepare veggies, and finish cooking
Heat remaining 1/2 tablespoon oil in a large skillet or wok over medium-high heat. Once hot add the chopped vegetables and cook until bright and crisp-tender, just a few minutes depending on what vegetables you use. Toss in the cooked tofu, pour orange sauce over vegetables and tofu, stir in frozen peas (if using), and bring to a boil for a minute or two until thickened.