Orange Tofu
on Feb 25, 2024
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A vegetarian or vegan stir-fry recipe that's flavorful and tangy with crispy tofu and a beautiful orange glaze.
This Asian orange tofu recipe is a vegetarian stir-fry joy. The orange glaze is flavorful and tangy and beautifully coats the pan-crisped tofu. The tofu is sautéed, not fried, and has a terrific texture. If you want this to be a vegan dish, use agave nectar instead of honey.
With the abundance of sweet, tangy sauce in the dish, what better than a fluffy bed of Perfect Rice or Quinoa to soak it all up? Paired alongside a veggie like Fresh Green Beans or Simple Stir-Fried Broccoli, you have a complete, filling, and tasty meal ready to go and fast!
Table of Contents
Orange Tofu: A vegetarian or vegan stir fry, flavorful and tangy, with crispy tofu and a beautiful glaze. Weeknight friendly!
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Ingredients
- Garlic – Adds a nice bite; use fresh if at all possible.
- Honey – For sweetness; use agave instead of honey for a vegan dish.
- Orange juice and zest – Adds a note of sweet tartness and nice color.
- Soy sauce – Adds a level of salty umami. I like using less-sodium soy sauce, but you can use whatever type you want. Tamari is another gluten-free substitution, and there are also gluten-free soy sauces on the market.
- Rice vinegar – You can use either seasoned or unseasoned in this recipe.
- Cornstarch – This is how the sauce gets thickened.
- Fresh ginger – Adds a little warm spiciness, but not too much!
- Tofu (surprise!) – If you press the tofu in the morning, this stir-fry comes together so quickly at the end of the day.
- Vegetable oil for stir frying – Not too much, just 2 tablespoons for 2 pounds of tofu.
- Scallions – For color and a nice oniony bite.
How to Make Orange Tofu
- Press the tofu: Place each block of tofu on a large flat plate, and place a second plate on top, with the bottom against the tofu. Place a heavy book or a big can of beans or tomatoes or such on top of the top plate and let drain for about 45 minutes. Pour off any water that has collected on the plate. Cube the tofu into 1-inch cubes.
- Prepare the sauce: Whisk together the garlic, honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl.
- Sauté the tofu: Heat the oil in a large skillet over high heat, and when very hot, add the tofu cubes, which should sizzle and sear. Cook the tofu, not moving it, for at least 3 minutes, so it has a chance to brown on the bottom. Flip the cubes and continue to cook to brown the other side, 3 minutes more. Stir and cook for another few minutes until the tofu is golden. Add the sauce and cook, stirring often, until the sauce thickens and coats the tofu, 3 to 4 minutes more.
- Serve it up: Serve over hot Rice or Quinoa, if desired, and sprinkle with the scallions.
Pro Cooking Tips
- When pressing the tofu, use plates flat enough to lie cleanly against the top and bottom of the tofu.
- Watch for splattering when you sauté the tofu.
- Don’t move the tofu around when you are browning it. Letting it sit on the pan without moving it around allows it to brown and creates a nice external texture.
- A thin metal spatula is the best for flipping the tofu.
FAQs
Tofu, also sometimes called bean curd, is made from condensed soy milk that has been pressed into chewy white blocks.
According to Brittanica Encyclopedia, tofu is a common source of protein in the cuisines of China, Japan, Korea, and Southeast Asia. It is believed to have been prepared and cooked as far back as the Han Dynasty, which stretched from 206 BCE to 220 CE! That’s a lot of tofu cooking in the last 2000 years.
What to Eat With Orange Tofu
More Tofu Recipes
- How to Make Crispy Tofu
- Stir-Fried Crispy Tofu and Vegetables
- Tofu with Peanut Sauce
- Korean Tofu Salad
- Vegetarian Pad Thai
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Orange Tofu
Ingredients
- 2 pounds extra-firm tofu
- 3 cloves garlic (minced)
- 3 tablespoons honey (use agave if you want a vegan dish)
- 1 teaspoon finely grated orange zest
- ¾ cup orange juice (preferably fresh but not necessary)
- ⅓ cup reduced-sodium soy sauce (or ¼ cup regular soy sauce plus 2 tablespoons water)
- 3 tablespoons rice vinegar
- 3 tablespoons cornstarch
- 1 tablespoon finely minced peeled fresh ginger
- Freshly ground black pepper (to taste)
- Kosher salt (to taste)
- 2 tablespoons canola or vegetable oil
- Hot cooked rice (brown or white) or quinoa (to serve)
Optional
- 4 scallions (white and light green parts, sliced)
Instructions
- Place each block of tofu on a large flat plate, and place a second plate on top, with the bottom against the tofu (use plates flat enough to lie cleanly against the top and bottom of the tofu). Place a heavy book or a big can of beans or tomatoes or such on top of the top plate and let drain for about 45 minutes. Pour off any water that has collected on the plate. Cube the tofu into 1-inch cubes.
- Meanwhile, make the sauce. Whisk together the garlic, honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl. Set the sauce aside.
- Heat the oil in a large skillet over high heat, and when very hot, add the tofu cubes, which should sizzle and sear (watch for splattering). Cook the tofu, not moving it for at least 3 minutes, so it has a chance to brown on the bottom. Flip the cubes using a thin metal spatula and continue to cook to brown the other side, 3 minutes more. Stir and cook for another few minutes until the tofu is golden. Add the sauce and cook, stirring often, until the sauce thickens and coats the tofu, 3 to 4 minutes more.
- Serve over hot rice or quinoa, if desired, and sprinkle with the scallions.
Notes
- Use agave nectar instead of honey to make this dish totally vegan.
- When pressing the tofu, use plates flat enough to lie cleanly against the top and bottom of the tofu.
- Watch for splattering when you saute the tofu.
- Don’t move the tofu around when you are browning it. Letting it sit on the pan without moving it around allows it to brown and creates a nice external texture.
- A thin metal spatula is the best for flipping the tofu.
