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.
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 – add 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 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 chicken.
- Scallions – for color and a nice oniony bite.
Orange Tofu: A vegetarian or vegan stir fry, flavorful and tangy, with crispy tofu and a beautiful glaze. Weeknight friendly!
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How to Make Orange Tofu
Press the tofu to remove as much water as possible, then drain off the liquid and cut the tofu into cubes (for more on pressing tofu, click here!)
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, without moving it too much so it has a chance to brown, about 10 minutes in all. 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. And for the meat eaters, try Healthy Orange Chicken.
What to Eat With Orange Tofu
- Sautéed Green Beans
- Braised Asian Baby Bok Choy
- Sautéed Broccoli Rabe
- Simple Stir-Fried Broccoli
- Soy Glazed Sugar Snap Peas
Other 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)
Directions
- Place each block of tofu on a large flat plate, 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 collection 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.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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