Blood Orange & Black Pepper Tofu
Cooking Time
Prep Time
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Here’s a recipe that shakes up the classics: tofu with orange, reimagined with the bold fruitiness of blood orange and the warmth of crushed black pepper. Far from overly sweet versions, this dish offers a bright, aromatic sauce that strikes the perfect balance between sweetness, acidity, and heat. An unexpected pairing that works beautifully with the crisp texture of tofu.
This recipe is ideal for a quick and elegant dinner. In under 30 minutes, you get a colorful, flavorful dish with a glossy sauce that coats each piece of tofu. Blood orange juice brings a unique depth of flavor, but if it’s not available, a mix of regular orange and lemon juice works just as well.
The entire dish can be made in one pan, with no need for marinating or long cooking times. It’s a perfect choice for a special weeknight meal or to surprise guests with something simple yet refined. The white miso adds a subtle umami note that rounds out the sauce and deepens the flavor.
Serve the tofu generously coated in sauce, garnished with fresh orange zest, scallions, or herbs. It pairs wonderfully with jasmine rice, rice noodles, or even a simple vegetable stir-fried rice. A dish that’s sunny, bold, and delightfully original.
Blood Orange & Black Pepper Tofu
Ingredients
For the tofu:
- 400 g firm tofu
- 2 to 3 tablespoons cornstarch
- 2 tablespoons vegetable oil sunflower or sesame
For the sauce:
- 130 ml blood orange juice or 100 ml orange juice + 30 ml lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon white miso
- 1 tablespoon maple syrup
- 1 teaspoon crushed black pepper
- 1 garlic clove minced
- 1 teaspoon orange zest optional but recommended
- 1 teaspoon cornstarch diluted in 1 tablespoon water
For garnish:
- Fresh orange zest
- Freshly ground black pepper
- Spring onions or fresh herbs cilantro, Thai basil, etc.
Instructions
- Prepare the tofu: drain and press the tofu to remove as much moisture as possible. Cut into cubes or rectangles. Coat with cornstarch for a crispy texture. Heat the oil in a skillet over medium-high heat. Fry the tofu pieces on all sides until golden and crispy. Set aside.
- Prepare the sauce: in a small bowl, mix the orange juice (or orange + lemon juice), soy sauce, miso, maple syrup, black pepper, minced garlic, orange zest, and diluted cornstarch. Stir well to combine.
- Cook the sauce: in the same pan, pour in the sauce mixture and bring to medium heat. Let it simmer for 3 to 5 minutes until it thickens slightly and becomes glossy.
- Coat the tofu: return the tofu to the pan and gently toss to coat evenly. Let cook for another 2 minutes so the tofu absorbs the flavors.
- Finish and serve: serve immediately, garnished with orange zest, freshly ground pepper, and herbs of your choice. Pair with jasmine rice or stir-fried noodles.
A recipe proposed by Maison Marmite
