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Easy Orange Tofu Recipe. Quick 30 Min Weeknight Meal. Baked Crisp Tofu with a Delicious Orange Sauce. Serve over rice/grains and with blanched broccoli or veggies. Vegan Glutenfree Nutfree Recipe Soyfree option Jump to Recipe
Weeknight meals dont have to be boring esp for valentine’s day. This Refreshing, zingy, easy 30 Minute meal is perfect to cheer up the evening. This Orange tofu comes together really quickly. Tofu is tossed in starch and baked to preferred crispyness. Meanwhile, the orange sauce ingredients all put in a saucepan to simmer. Combine the 2 and done! the Orange sauce is flavorful with ginger, garlic, orange juice and has no refined sugar. Adjust the flavors of the sauce with extra zest for more zing, extra heat or sweet, extra veg and what not. Serve with blanched broccoli or veggies, and a garnish of scallions and pepper.
For a well baked non chewy tofu, use a stoneware or thick ceramic baking dish. Keep the tofu and sauce separate until ready to serve. Toss with sauce for just a few seconds and serve immediately. Lets make this easy Orange Tofu.
More Quick Weeknight Meals from the blog
- 1 pot Peanut Butter Noodles and Veggies GF
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Tofu, Veggies, Brown Rice Noodles with from scratch hoisin sauce . GF
- Sticky Ginger Sesame Tofu and veggies
- Crispy Orange Cauliflower
- Chickpea Tofu Stir fry with sunbutter sauce.
Vegan Orange Tofu Recipe
Ingredients
- 14 oz firm tofu, , pressed for 15 mins, then cubed
- 2 tbsp cornstarch, divided
- 1 tsp flour, (rice flour for crispier or all purpose)
- 1/4 tsp salt
- 1/4 tsp garlic powder
- a good dash of white or black pepper
Orange Sauce:
- 4 garlic cloves, , finely chopped
- 1 inch ginger, , minced or 1 tbsp grated
- 2 tbsp soy sauce , or use tamari to make gluten-free
- 2 tbsp white or rice vinegar
- 1 cup preferably fresh orange juice
- 3 tbsp maple syrup, , or use sugar
- 1/4 cup water/broth
- 1.5 tbsp cornstarch, , 2 tbsp for thicker sauce
- 1 tsp sriracha or other hot sauce
- 1/8 tsp salt
Instructions
- Line a stoneware baking dish with parchment or grease. Preheat the oven to 400 deg F(205 C).
- Add cubed tofu to a large bowl. Sprinkle 1 tbsp cornstarch, flour, salt, garlic, and pepper. Close the top of the bowl with a plate or lid and shake to coat. Add more cornstarch and shake again.
- Spread in the stoneware dish. Bake at 400 deg F for 25 to 35 mins. Give the tofu a shake at the 20-minute mark.
- Blanch the broccoli if using. (Tip: I put it in a deep baking dish with water in the oven for 15 -20 mins. Take it out when moving the tofu around).
- Combine all the ingredients for Orange Sauce, except water and cornstarch in a saucepan. Cook over medium heat to bring to a boil. Mix cornstarch in the water well and add into the simmering sauce. Mix and Cook for another 2 mins to thicken. Stir well for even thickening. Taste and adjust salt, sweet, flavor.
- Add the baked tofu to the sauce and toss to coat. Take off heat. Serve with the broccoli, garnished with scallions, pepper flakes, over rice or grains.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this is the best tofu prep/result i’ve ever had! i froze it first, then thawed, then pressed, then treatment as stated above. i will use this method going forward! our only complaint: too orange for our tastes. next time, i think i’ll 1/2 the orange juice and then use vegetable stock to replace. plenty of room in this recipe to make it your own!
Very delicious!!! I used chili garlic sauce for spice and actually did 2 tsp because I like a little kick. It was the perfect combination of sweet and spicy! Will be making again and again!
Thanks!
Can I make sauce and tofu in advance for an event and then heat and toss it together on the day?
yes. dont add the cornstarch to the sauce as it will thicken too much on chilling. You can add the cornstarch slurry when reheating the sauce with the tofu.
Hello! I had such fun cruising around your website/blog. Your recipe for Vegan Orange Tofu caught my eye. I happened to have all the ingredients on hand, so it was calling me to make the orange sauce. It turned out ohhhhh, so yummy!! We had company over for dinner and of course they asked for the recipe. Thanks so much for sharing!!
Oh wow. Oh yum! Thank you so much!
Yum! Made this just as it was written, and it was delicious! Glad we have some leftovers for tomorrow. 🙂
yay
So glad I found this, can’t wait to make it as all your recipes are fabulous. And many thanks for giving an alternative for prepping the tofu cubes in the flour/cornstarch that doesn’t involve a wretched single use plastic bag!!!!! Hopefully you’ve kept some plastic bags out the landfill!
you can usually do the plastic bag medthod in a deep bowl with lid as well. works just fine
Made the recipe this week, very yummy!! i used brown rice pad thai noodles, mostly because i had an open package already. Very tasty! i would make more sauce next time, the recipe has the perfect amount if all servings are eaten immediately but i batch cook for the week and the sauce is naturally getting thick. all around, success! 🙂
Awesome! yes the sauce thicken a lot. I think you can store it without cornstarch and add the cornstarch slurry when you use it. that way you can adjust the consistency when using depending on what you are using the sauce with or serving with.
I am making this tonight, can you explain why you use a stoneware dish for the tofu? I have baked tofu with constarch on a parchment lined baking sheet before, just wondering what the difference would be. Thanks! It looks so good!
i like the texture on the stoneware dish.it becomes less chewy and more evenly baked. Try half on both to compare and see which you prefer and you can use that method 🙂
This was super yummy! Great recipe!