This Orange Glazed Air Fryer Tofu is a sweet, tangy delight. Firm tofu crisps up in the air fryer, coated in a sticky orange glaze—perfect for an easy air fryer tofu recipe that brings vibrant, citrusy flavor to your dinner in a quick, delicious bite.
Recipe Tips and Tricks
Press tofu well—removes water for crispness; 20 minutes with a weight is ideal. Cut evenly—1-inch cubes cook fast and coat well. Coat lightly—too much cornstarch softens the crust; a thin layer crisps best. Glaze after frying—keeps it crunchy; pre-coating can make it soggy. Air fry in batches—space ensures that golden texture.
Why You’ll Love This Recipe
Get ready to brighten up your dinner with a dish that’s as quick as it is totally irresistible with this Orange Glazed Air Fryer Tofu—it’s an air fryer tofu recipes standout and an easy dinner ideas gem that’s about to become your new favorite for a sweet, plant-based citrus treat! This recipe is a crispy, tangy masterpiece: firm tofu turns into golden, crunchy nuggets in the air fryer, then gets tossed in a sticky orange glaze that’s the perfect blend of sweet and zesty—all ready in under 30 minutes, letting you relax while it cooks. It’s the ultimate no-fuss flavor burst—just press, coat, and air fry, delivering tofu with a satisfying crunch and a glossy, orange-kissed finish that’s bursting with vibrant taste, turning a simple block into a dinner star without any hassle. Whether you’re craving a vegan twist on takeout vibes, pairing it with rice, or just want a refreshing bite on a busy night, this one’s a total winner—crisp, citrusy, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Orange Glazed Air Fryer Tofu
Crispy tofu with sweet orange glaze—air fryer zesty.
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 1 tbsp olive oil
- ¼ cup fresh orange juice
- 1 tbsp honey
- 1 tsp soy sauce
- ½ tsp garlic powder
Instructions
- Gear Up for Citrusy Tofu Bliss: Alright, let’s dive into this zesty, crispy adventure—grab your air fryer, a cutting board, a knife, a mixing bowl, a plate, and a spoon! This orange glazed tofu is about to make your dinner quick and vibrant. Picture that crunchy, tangy goodness—let’s get started with a big, excited grin lighting up our faces!
- Press the Tofu Quick: Take your 14 oz block of firm tofu—unwrap it, sandwich it between two plates, and set a heavy pan or book on top for 10 minutes to squeeze out that water. Imagine that tofu prepping to crisp—once pressed, pat it dry with a towel and head to your cutting board!
- Cube the Tofu into Nuggets: Use your knife to slice the tofu into 1-inch cubes—aim for about 32 bite-sized pieces, keeping them even for fast, even cooking. Picture those little nuggets turning golden and sticky—toss them into your mixing bowl, buzzing with excitement for the next step!
- Coat the Tofu for Crunch: Sprinkle 2 tbsp cornstarch and ½ tsp garlic powder over the tofu—drizzle 1 tbsp olive oil, then toss it all together with your hands until each cube gets a light, powdery coat. Imagine that crisp crust forming—spread them on a plate, ready to fry up fast!
- Preheat the Air Fryer Fast: Plug in your air fryer—set it to 400°F and let it preheat for 3 minutes while you admire your coated tofu cubes. Picture that hot air swirling around, turning them into crunchy delights—open the basket and get ready to load them up with a bounce of excitement!
- Air Fry the Tofu to Crisp: Place half the tofu cubes in the air fryer basket in a single layer—don’t crowd them, let them shine! Set the timer for 15 minutes at 400°F—hit start and shake the basket at 7 minutes, imagining those edges getting golden and crisp—repeat with the second batch!
- Check for Crunchy Perfection: When the timer beeps, open the basket—inhale that toasty scent and grab a nugget; it should be crisp outside, firm inside. Picture that perfect crunch—pull them out with tongs, keeping the first batch warm on a plate while the second finishes up!
- Mix the Orange Glaze Magic: In a small bowl, whisk ¼ cup fresh orange juice, 1 tbsp honey, and 1 tsp soy sauce until smooth and sticky—imagine that sweet, tangy glaze ready to coat your tofu. Picture it clinging to each piece—set it aside, dreaming of that citrusy flavor explosion!
- Toss with Sticky Citrus Love: Dump all the crispy tofu into your mixing bowl—pour the orange glaze over them and toss with a spoon until every piece is coated in that glossy, tangy sweetness. Imagine that citrusy kick sinking in—give them a gentle mix, keeping it vibrant and delicious!
- Serve Your Orange Glazed Treat: Pile those beauties on a plate—serve them hot, savoring every bite of that crispy, glazed goodness! Pair with rice, sprinkle with zest, or enjoy solo—dig in, relishing every quick, zesty moment with a big, happy grin, feeling that orange brightness light up your taste buds!
Notes
- Press it—wet tofu won’t crisp, so don’t skip this quick step for that golden bite!
- Glaze after—coating before frying sogs it up; post-fry keeps the crunch alive and sticky.
- Batch it—overcrowding steams instead of crisps, so split them for the best texture every time!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 152Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 78mgCarbohydrates 11gFiber 1gSugar 6gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Firm tofu is the chewy base—14 oz (40g protein, 20g fat, 350 kcal) crisps well and holds sauce. Cornstarch ensures crunch—2 tbsp (16g carbs, 60 kcal) keeps it light and crisp. Olive oil aids browning—1 tbsp (14g fat, 120 kcal) adds subtle richness. Orange juice brings zest—¼ cup (12g carbs, 50 kcal) fresh and tangy. Honey sweetens—1 tbsp (17g carbs, 64 kcal) sticky and smooth. Soy sauce adds umami—1 tsp (1g carbs, 5 kcal) salty and savory. Garlic powder boosts flavor—½ tsp (negligible macros) warm and aromatic.
Variations and Substitutions
Swap firm tofu for extra-firm or tempeh—extra-firm (42g protein, 22g fat), tempeh (18g protein per 100g), denser or nuttier. Use arrowroot or flour instead of cornstarch—2 tbsp (16g carbs), lighter or thicker crunch. Sub olive oil with avocado oil or skip—avocado (14g fat), oil-free (zero fat), richer or leaner. Replace orange juice with tangerine or lemon—¼ cup (12g carbs), sweeter or sharper citrus. Use maple syrup or agave instead of honey—1 tbsp (16g carbs), vegan-friendly sweetness. Add ginger or red pepper flakes—½ tsp each (negligible macros), for zing or heat. Sub soy sauce with tamari—1 tsp (1g carbs), gluten-free umami.
Storage Options
Store in an airtight container in the fridge for up to 4 days—crispness fades; reheat to revive! Reheat in the air fryer at 375°F for 5-7 minutes, or microwave for 1-2 minutes—add a drizzle of oil if dry; glaze fresh after reheating. Freeze for up to 2 months—freeze uncoated, thaw, then coat and air fry; sauced tofu softens if frozen.
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