Orange Tofu is a weeknight winner with crispy tofu, tangy orange sauce, and fresh citrus, ready in less than 30 minutes!
As much as I adore my bok choy tofu stir fry and my favorite kung pao tofu, this sesame orange tofu might be my favorite.
When I crave Chinese food, it’s usually for one of two things: something that reminds me of my trip to China (like this Chinese Potatoes Recipe or this Chinese Tomato Eggs Recipe) or something that feels like Americanized takeout.
Guess which one I was craving when I made this sesame orange tofu? It’s pretty obvious.
This vegetarian version hits all the right flavor notes to satisfy that craving.
Table of Contents
Reasons to Love This Orange Tofu
- Orange Tofu is a healthier option compared to meat-based dishes.
- The crispy coating on the tofu gives every bite a satisfying crunch.
- Orange Tofu stores well, making it perfect for meal prep.
Recipe Ingredients
- Fresh Orange Juice and Zest: Fresh, tangy, and citrusy, this brightens the whole dish.
- Low Sodium Soy Sauce: Adds a salty, savory depth that balances the sweetness perfectly.
- Honey: Brings a natural sweetness and a touch of stickiness to the sauce.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Tamari for Soy Sauce: If you need a gluten-free option, use tamari instead of soy sauce. It still gives you that savory, umami flavor.
- Herb and Spice Variation: For an extra burst of flavor, try adding herbs and spices to your Orange Tofu. Sprinkle in some red pepper flakes for a bit of heat, or add minced garlic and ginger for an aromatic twist.
How to Make Orange Tofu
Step #1: Bring three cups of water to a boil (on the stove or in the microwave).
Step #2: Combine all of the sauce ingredients in a medium bowl; whisk until well-combined. Set aside.
Step #3: Drain the tofu and cut it into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the cornstarch. Re-seal and shake to coat. Repeat with the remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
Step #4: Heat the peanut oil in a large skillet or wok set over medium-high heat. Add the white parts of the scallions and stir-fry for 1 to 2 minutes, until browned. Remove from the pan and set aside.
Step #5: Turn the heat down to medium. Add the tofu to the pan and fry until golden brown, about 1 minute per side (6 minutes total).
Step #6: Give the prepared sauce a good stir and pour it into the pan. Toss with the tofu and allow to cook for 1 to 2 minutes, until thickened.
Step #7: Turn off the heat and stir in the scallions (white and green) and orange segments. Garnish with sesame seeds and serve hot.
Expert Tips
- Press Tofu Properly: Use a tofu press to remove excess moisture. You can also wrap the tofu in a paper towel and press it using heavy books for about 15 minutes. This will give you a firmer texture and allow the tofu cubes to absorb flavors better.
- Simmer the Sauce: After adding the sauce, let it simmer for a few minutes to allow the flavors to meld and the sauce to thicken properly.
FAQs
Use firm tofu for this recipe. It holds its shape well during cooking and absorbs the flavors of the sauce beautifully. Extra-firm tofu works well if you prefer an even sturdier texture. Avoid using silken or soft tofu as they are too delicate for stir-frying.
Serve it with white or brown rice and freshly steamed broccoli. It’s also amazing over thick, chewy noodles or mixed into your favorite stir fry!
Yes, you can bake Orange Tofu! Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or spray with oil. Bake the tofu cubes for 25-30 minutes, flipping halfway through, until they’re crispy. Then, toss them in the sauce.
Storage Info
Store Orange Tofu leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, just place it in a freezer-safe container for up to a month.
To reheat, thaw if frozen, then warm in a skillet over medium heat until heated through, or microwave for 1-2 minutes.
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Ingredients
For the Sauce
- Juice and zest from one large orange - about ¼ cup orange juice and 1 tablespoon orange zest
- 3 tablespoons low sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
For the Stir Fry
- 14 ounces firm tofu
- 2 teaspoons low sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 5 tablespoons corn starch
- 2 teaspoons peanut or grapeseed oil
- 8 scallions - sliced (keep white and green parts separate)
- 1 large orange - segmented
- Sesame seeds for garnish
Instructions
- Bring three cups of water to a boil (on the stove or in the microwave).
- Combine all of the sauce ingredients in a medium bowl; whisk until well-combined. Set aside.
- Drain the tofu and cut it into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the cornstarch. Re-seal and shake to coat. Repeat with the remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
- Heat the peanut oil in a large skillet or wok set over medium-high heat. Add the white parts of the scallions and stir-fry for 1 to 2 minutes, until browned. Remove from the pan and set aside.
- Turn the heat down to medium. Add the tofu to the pan and fry until golden brown, about 1 minute per side (6 minutes total).
- Give the prepared sauce a good stir and pour it into the pan. Toss with the tofu and allow to cook for 1 to 2 minutes, until thickened.
- Turn off the heat and stir in the scallions (white and green) and orange segments. Garnish with sesame seeds and serve hot.
NOTES
Nutrition
The tofu soaked up the sauce so well, and it made such a good weeknight meal.
My hubs and I made this for dinner last night. It was really an awesome dish and we loved it! My only recommendation would be to possibly add some spice to this dish if you like your food a bit spicy. It was slightly mild for my palette.
Oh yes you are right about adding the fresh oranges at the end! What a fab dish, Thank You for this recipe. I might add some cashews next time and also I always toast my sesame seeds which really improves the flavor. What do you think about pressing the water out of the tofu first?
Hi, Marry! I find that the boiling water poured over the tofu works better to expel the liquid. You can definitely make it using a tofu press, too, however I never remember to press the tofu ahead of time so I use the boiling water method 🙂