Orange Tofu

Golden-crispy tofu tossed in a glossy, citrus-forward orange glaze that strikes the perfect balance between bright, savory, and lightly sweet. Each bite delivers caramelized edges, bold flavor, and just enough zing to keep you coming back for more. This dish proves that tofu can be indulgent, satisfying, and anything but bland — a vibrant, plant-powered take on a classic favorite that’s as comforting as it is craveable.

Serve this orange tofu over fluffy jasmine rice or nutty brown rice to soak up every drop of the citrusy glaze. Pair with lightly sautéed broccoli, snap peas, or bok choy for a fresh, green contrast, and finish with a sprinkle of scallions or sesame seeds for added texture and balance. For extra brightness, a side of shredded cabbage or carrot slaw adds crunch and a refreshing bite.

Print

With ImageWithout Image

Orange Tofu

Yield: 4

Author: Rooted Vibe Life, LLC

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Golden-crispy tofu tossed in a glossy, citrus-forward orange glaze that strikes the perfect balance between bright, savory, and lightly sweet. Each bite delivers caramelized edges, bold flavor, and just enough zing to keep you coming back for more. This dish proves that tofu can be indulgent, satisfying, and anything but bland — a vibrant, plant-powered take on a classic favorite that’s as comforting as it is craveable.

Serve this orange tofu over fluffy jasmine rice or nutty brown rice to soak up every drop of the citrusy glaze. Pair with lightly sautéed broccoli, snap peas, or bok choy for a fresh, green contrast, and finish with a sprinkle of scallions or sesame seeds for added texture and balance. For extra brightness, a side of shredded cabbage or carrot slaw adds crunch and a refreshing bite.

Happy cooking and stay rooted.

Ingredients

Tofu

• Tofu
• 2 packs super-firm tofu, torn into bite-size chunks
• 1/2 cup cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Orange Sauce

• 3/4 cup freshly squeezed orange juice
• 1/3 cup agave (or sugar)
• 3 tablespoons soy sauce or Bragg’s aminos
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced (or 1 tablespoon garlic paste)
• 1 teaspoon ginger paste

Cornstarch Slurry

• 1 tablespoon cornstarch
• 3 tablespoons water

Instructions

Prepare and Bake the Tofu

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Bring 8 cups of salted water to a boil. Add the tofu chunks and boil for 5 minutes.
3. Drain the tofu well and transfer to a large bowl with a lid.
4. In a separate small bowl, mix the cornstarch, smoked paprika, salt, garlic powder, and onion powder.
5. Sprinkle the cornstarch mixture over the tofu. Cover with the lid and gently shake until all pieces are evenly coated.
6. Spread the tofu in an even layer on the prepared baking sheet.
7. Bake for 30–35 minutes, until golden and crispy around the edges.

Make the Orange Sauce

1. In a bowl, whisk together the orange juice, agave, soy sauce (or aminos), rice vinegar, garlic, and ginger paste.
2. Set aside.
3. In a separate small bowl, mix the cornstarch and water to create a slurry. Set aside.

Pull it all together

1. Once the tofu is out of the oven, pour the orange sauce mixture into a large skillet over medium heat.
2. Bring the sauce to a gentle simmer.
3. Slowly stir in the cornstarch slurry, stirring constantly. The sauce will thicken quickly.
4. Add the baked tofu to the skillet and toss gently until fully coated in the sauce.
5. If using broccoli, steam it separately, then add it to the skillet and stir to coat.
6. Serve hot over a bed of warm rice.

https://www.rootedvibelife.com/recipes/blog-post-title-two-t5my5-k4xmd-pw8ny

tofu, orange tofu, broccoli, sweet, sour

Dinner

Asian

Did you make this recipe?

Tag @rootedvibelife on instagram and hashtag it #orangetofu