Crispy Tofu with Orange-Soy Dip

A Fresh Dip with Golden-Brown Tofu

Firm tofu has a mild flavor of its own, which makes it a good match for a dip that’s both savory and fresh. Soy sauce adds salt and umami, orange juice brings fruity acidity, and ginger adds a warm, peppery note. Rice vinegar makes the dip a little sharper without overpowering the orange. A little honey rounds out the flavors; leave it out if you prefer a less sweet dip.

For a crispy result, it’s important that the outside of the tofu isn’t too wet. After briefly pressing it, pat the pieces thoroughly dry and tear them rather than cutting them neatly: the ragged edges develop extra browned spots as they cook. Cornstarch forms a thin coating around the tofu. Don’t use too much, as a thick coating can taste powdery. Cook the pieces in a large skillet with enough oil, and give them time to brown before turning them.

This method works with firm tofu from the refrigerated section; soft or silken tofu will fall apart when torn and cooked. If pressing the tofu is tricky, wrap it in a clean cloth and place a heavy plate on top for a few minutes. You can mix the dip in the meantime. Taste it before serving: oranges vary in sweetness and acidity, so add another small splash of vinegar or a little honey if needed. Freshly squeezed juice is best for a bright, fruity flavor; strained juice from a carton also works.

Serve the tofu as soon as it comes out of the pan, with the dip on the side. That way, the coating stays crispy and everyone can decide how much sauce to add. The spring onion adds a fresh, green bite, and sesame seeds bring a nutty crunch. As an appetizer, this makes enough for four people to share; with rice and a simple vegetable on the side, it can also make a light meal. Store any leftover tofu and dip separately, covered, in the refrigerator, and eat them within two days. Reheat the tofu in a hot skillet or oven; the coating will soften in the microwave.