This Orange Tofu is super easy to make & is absolutely delicious!
A couple of years ago I came out with an orange tofu recipe, and I felt that it needed a refresh. It is a delicious recipe but I felt that after 2-3 years it needed to get updated.
It is an extremely easy recipe to make but it is delicious! It is perfect for a week night dinner or great for meal prep.
I love orange flavored anything in a savory dish, and I find the sweetness balanced with the saltiness of the soy sauce and the taste of sesame oil really brings everything together.
I hope everyone had a nice Passover/Easter! I went home to visit my parents this weekend and had to retake my permit test for the 3rd time (I never got my license so I had to retake the test in order to get my new ID that expires this week on my birthday). I passed! I didn’t study so I didn’t think I would but I only got 3 questions wrong so I was pleasantly surprised.
I usually prefer to bake tofu but in this recipe I sautéed it.
*Important to note*
I find that getting tofu in vacuumed sealed packaging works MUCH better than the traditional tofu that is packaged in mostly water.
I highly recommend using either the Trader Joe’s high protein tofu, Wildwood tofu OR Hodo Soy tofu. I used Hodo for this recipe and I recommend getting 2 packages and using 1 1/2 of the two packages as it is a small block of tofu.
I don’t include the broccoli in the recipe but what I did was just steam some broccoli for 5-6 minutes and when I added the sauce to the tofu I just threw in the broccoli to get it coated in the orange sauce. This recipe is strictly just for the orange tofu.
I hope that you enjoy this recipe! If you make any of my recipes don’t forget to tag me in the photo @plantbasedjane
- 1 block extra firm tofu
- 3/4 cup orange juice (fresh squeezed or from a bottle!)
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Maple Syrup
- 1 Tsp Corn Starch
- 1/2 Tablespoon Sriracha
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Ground Ginger
- Drain and press your tofu to release any excess water. I usually leave it for 10-15 minutes.
- Combine all your liquid ingredients (and corn starch) to a bowl and mix well to combine.
- Heat up a sauté pan with some neutral oil (I recommend avocado oil) on medium heat. Add your tofu and let it cook for 2-3 minutes on each side.
- Add in your sauce and mix everything around coating the tofu evenly with the sauce until it's thickened up. At this point I would also recommend any steamed vegetables made for the side to be added in to get coated in the sauce as well.
- Serve over rice, cauliflower rice, or whatever side you want!