This orange tofu gives you crispy, protein-rich tofu and colorful vegetables coated in a sticky, sweet-and-tangy orange sauce for an easy, satisfying weeknight dinner.
For more easy tofu dinners, try our Tofu Stir Fry, Kung Pao Tofu, or Crispy Fried Tofu.
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Why you’ll love our orange tofu recipe
This orange tofu with broccoli is the kind of dinner that makes eating more plant-based foods feel easy. 🍊 Crispy, craggy pieces of tofu are coated in a glossy orange sauce with fresh ginger and garlic, then paired with tender-crisp broccoli and sweet red bell pepper.
Louise and I love serving it over rice for a colorful, satisfying weeknight meal that has plenty of flavor without feeling heavy. The tofu provides plant-based protein, while the broccoli and bell pepper add vegetables, fiber, and freshness. 🥦
The homemade orange sauce is sweet, tangy, and savory, with fresh orange juice and zest giving it a much brighter flavor than bottled sauces. And because we tear the tofu instead of cutting it into cubes, those irregular edges get beautifully golden and catch plenty of that sticky orange sauce.
Serve it with white or brown rice and you’ve got a nutritious, vegetable-packed dinner that fits beautifully into a balanced diet. 🥢 It’s simple enough for a weeknight but colorful and delicious enough to look forward to.
P.S:For more Asian-inspired meals, try our Tofu Rice Bowl, Thai Red Curry, or Asian Noodle Salad.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Tofu: firm or extra-firm tofu works best for pan-fried tofu with crisp, craggy edges. Tempeh is a good alternative.
- Cornstarch: creates a light, crispy coating and thickens the sauce. Substitute arrowroot starch.
- Olive oil: helps the tofu and vegetables brown. Substitute avocado or vegetable oil.
- Broccoli: adds color, texture, and plenty of vegetables, making this an easy tofu and broccoli dinner. Substitute cauliflower, green beans, or snap peas.
- Red bell pepper: adds sweetness and crunch. Substitute yellow bell pepper, carrots, or zucchini.
- Orange juice and zest: fresh orange gives the orange sauce for tofu its bright citrus flavor. Bottled 100% orange juice works in a pinch.
- Maple syrup: balances the citrus with sweetness. Substitute honey or sugar.
- Soy sauce: provides savory depth. Substitute tamari for a gluten-free option or reduced-sodium soy sauce.
- Rice vinegar: adds acidity. Substitute apple cider vinegar or lime juice.
- Garlic: adds savory flavor. If garlic intolerant, omit it or use finely sliced green onion tops.
- Fresh ginger: adds warmth and freshness. Substitute ground ginger in a pinch.
- Rice: makes it a satisfying meal. Try brown rice, quinoa, or cauliflower rice.
- Green onions and sesame seeds: optional toppings for freshness and crunch.
How to Make Orange Tofu
1. Pan-fry the tofu
Pat the tofu dry with paper towels, then tear it into bite-size chunks with your hands. The rough edges help the tofu brown and hold onto more sauce.
Add the tofu to a bowl and gently toss it with soy sauce and cornstarch until evenly coated.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook for 8 to 10 minutes, turning occasionally, until golden and crisp on most sides.
Transfer the tofu to a plate.
2. Cook the vegetables
Add another drizzle of olive oil to the same skillet, then add the broccoli and red bell pepper.
Season with a good pinch of salt and a few grinds of black pepper. Cook for about 3 minutes, stirring occasionally.
Add ¼ cup of water, cover, and cook for another 2 to 3 minutes, or until the broccoli is tender-crisp.
Remove the lid and let any remaining water evaporate.
3. Make the orange sauce
While the vegetables cook, whisk the orange zest, orange juice, maple syrup, soy sauce, rice vinegar, garlic, ginger, and cornstarch in a bowl until smooth.
Pour the sauce over the vegetables and add the tofu. Cook for 1 to 2 minutes, stirring often, until the sauce thickens and becomes glossy and everything is coated in the sticky orange sauce.
4. Serve
Serve immediately over white or brown rice and finish with sliced green onions and optional sesame seeds.
Serving Suggestions
- Make it a complete meal: Serve the orange tofu and vegetables over white or brown rice. You get protein-rich tofu, plenty of vegetables, and carbohydrates for a balanced, satisfying dinner.
- Add even more protein: Serve with quinoa instead of rice, or add a side of steamed edamame.
- Try noodles: Skip the rice and serve with soba, rice noodles, or your favorite noodles. The sticky orange sauce works beautifully with them.
- Add more vegetables: Serve with extra steamed broccoli, green beans, bok choy, or snap peas if you want a more vegetable-forward meal.
- Meal prep it: Store the orange tofu and vegetables together, with the rice in a separate container if possible. The sauce will thicken in the fridge, so add a splash of water before reheating to loosen it back up and keep the tofu and vegetables nicely coated.
Tips
- Dry the tofu well: Pat away as much surface moisture as you can. Drier tofu browns better and the cornstarch sticks more evenly.
- Tear, don’t cut: Tear the tofu into bite-size chunks instead of neat cubes. The rough, craggy edges get crispier and catch more orange sauce.
- Use firm or extra-firm tofu: Softer tofu contains more water and is harder to pan-fry without breaking.
- Coat gently with cornstarch: Toss just until the tofu has a light, even coating. This creates a crisp exterior without a heavy batter.
- Give the tofu some space: Use a large skillet and avoid crowding the pieces. Good contact with the hot pan helps them brown instead of steam.
- Don’t move the tofu constantly: Let it sit against the hot skillet long enough to develop a golden crust before turning.
- Season the vegetables: Add a good pinch of salt and a few grinds of black pepper while cooking the broccoli and bell pepper. The orange sauce alone isn’t enough to season them properly.
- Add more oil before the vegetables: After removing the tofu, add another drizzle of olive oil before the broccoli and bell pepper go in. This helps them cook and brown instead of tasting steamed.
- Keep the broccoli tender-crisp: The splash of water and short covered cooking time softens the broccoli without making it mushy.
- Whisk the sauce again before adding it: Cornstarch settles quickly. Give the orange sauce another good whisk immediately before pouring it into the skillet.
- Use both orange juice and zest: The juice provides the sweet-tart base, while the zest gives the sauce a stronger fresh-orange aroma.
- Watch the sauce closely: Once heated, the cornstarch thickens quickly. Cook only until the sauce is glossy and clings to the tofu and vegetables.
- Serve it right away: The orange sauce continues to thicken as it sits, so the tofu is at its sauciest and best straight from the skillet.
Frequently Asked Questions
Yes, but the tofu won’t be quite as crisp and the sauce won’t thicken the same way. You can substitute arrowroot starch if needed.
Yes. This recipe takes inspiration from the familiar sweet, tangy, and savory flavors of orange chicken but uses tofu and vegetables instead. It’s an easy vegan orange chicken alternative when made with maple syrup.
Yes. Dry the tofu thoroughly, tear it into craggy pieces, coat it evenly with cornstarch, and let it develop a golden crust before turning. For the best crispy orange tofu, serve it as soon as the sauce coats the tofu.
Yes. Choose 100% orange juice without added sweeteners if possible. Fresh orange juice and zest will give you the brightest citrus flavor, but bottled juice works well for convenience.
Yes, although fresh broccoli gives you the best tender-crisp texture. If using frozen broccoli, don’t thaw it first and be careful with additional water since frozen broccoli releases moisture as it cooks.
Let leftovers cool, then refrigerate them in an airtight container for up to 3 to 4 days. The sauce thickens in the refrigerator, so add a splash of water when reheating.
You can also freeze orange tofu, although the broccoli will become softer and the tofu texture will change slightly. Freeze for up to 3 months, thaw in the refrigerator, and reheat thoroughly before serving.
More easy tofu recipes
- Tofu Salad
- Tofu Curry
- BBQ Tofu
- Tofu Mushroom Soup
- Tofu Shawarma Bowl
- Tofu Cacciatore
- Tofu Mushroom Recipe
- Tofu Meatballs
If you try this Orange Tofu Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Orange Tofu (Easy Stir Fry)
Ingredients
Tofu
- 16 ounces firm tofu or extra-firm
- 2 tablespoons soy sauce reduced-sodium
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
Orange Sauce
- 1 cup orange juice
- 2 teaspoons orange zest
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce reduced sodium
- 1 tablespoon rice vinegar or any other vinegar
- 2 cloves garlic grated
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
Other Ingredients
- 4 cups broccoli florets
- 1 medium red bell pepper
- 4 cups cooked rice
- 3 tablespoons green onion tops thinly sliced + optional sesame seeds
Instructions
- Pan-fry the tofu: Pat 16 ounces firm tofu dry, then tear it into bite-size chunks with your hands. Add to a bowl and gently toss with 2 tablespoons soy sauce and 2 tablespoons cornstarch.Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook for 8 to 10 minutes, turning occasionally, until golden and crisp on most sides. Transfer to a plate.
- Cook the vegetables: Add another drizzle of olive oil to the same skillet. Add 4 cups broccoli florets and 1 medium red bell pepper (sliced), season with a good pinch of salt and black pepper, and cook for 3 minutes, stirring occasionally.Add ¼ cup water, cover, and cook for 2 to 3 minutes, until the broccoli is tender-crisp. Remove the lid and let any remaining water evaporate.
- Add the orange sauce: While the vegetables cook, whisk 1 cup orange juice, 2 teaspoons orange zest, 2 tablespoons maple syrup, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic (grated), 1 teaspoon fresh ginger (grated), and 1 tablespoon cornstarch in a bowl until smooth.Pour the sauce into the skillet and add the tofu. Cook for 1 to 2 minutes, stirring often, until the sauce is thick and glossy and coats the tofu and vegetables.
- Serve: Serve the orange tofu and vegetables over white or brown rice. Top with sliced green onions and optional sesame seeds.
Notes
- Tofu → Tempeh.
- Cornstarch → Arrowroot starch.
- Olive oil → Avocado oil or vegetable oil.
- Broccoli → Cauliflower, green beans, or snap peas.
- Red bell pepper → Yellow bell pepper, carrots, or zucchini.
- Fresh orange juice → Bottled 100% orange juice.
- Maple syrup → Honey or sugar.
- Soy sauce → Tamari or reduced-sodium soy sauce.
- Rice vinegar → Apple cider vinegar or lime juice.
- Garlic → Omit or use finely sliced green onion tops.
- Fresh ginger → Ground ginger.
- Rice → Brown rice, quinoa, or cauliflower rice.
- Green onions & sesame seeds → Optional; omit if preferred.
- Dry the tofu well: Less moisture means better browning and a crispier coating.
- Tear, don’t cut: Rough, craggy edges get crispier and catch more sauce.
- Choose firm tofu: Firm or extra-firm tofu holds together best when pan-fried.
- Don’t crowd the skillet: Give the tofu space to brown instead of steam.
- Let the tofu brown: Don’t move it constantly; give each side time to develop a golden crust.
- Season the veggies: Add salt and black pepper, plus another drizzle of oil, before cooking.
- Keep broccoli tender-crisp: A splash of water and brief covered cook softens it without making it mushy.
- Whisk the sauce again: Cornstarch settles quickly, so whisk just before adding it.
- Watch the sauce: It thickens fast; stop cooking once it’s glossy and coats everything.
- Serve right away: The orange sauce continues to thicken as it sits.
- Store leftovers: Refrigerate in an airtight container for 3 to 4 days; add a splash of water when reheating.
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
I made this tonight. It was quick, simple to make and quite delicious.
While mine wasn’t as pretty as yours, it was delicious!
Thank you for sharing.
I swear this dude is a warlock. Every one of his recipes is a banger and this is my favorite yet.
Another winner, I love your recipes. I always try something new and you always email me a new recipe on a Friday, so I can cook it on a Sunday and it’s always so delicious. Well done, congratulations.!!!
I also take pictures of the recipes which I make and then I show them to all my patients and they are so proud of me… I have a whole library of your recipes… thank you for sharing.
Hey Louise and Nico
This tofu orange stir fry was perfect! Easy quick pretty colors eye appeal you knocked it out of the park with flavor!
Thank you for another great recipe
Best wishes, Donna
I have made this recipe quite often since it was first posted, at least once every 3-4 weeks. It is amazing! It is great on day one, and the leftovers are as well.
I do have an off-topic question. Is it possible for readers to request a recipe? Your recipes are our go-to these days, and sometimes we are looking for something particular, an ingredient or dish, and my husband will ask if Nico has it.
Keep up the great work! And, thank you!
Fran, this makes me so happy to read, thank you for making the recipe so regularly 😊
And yes absolutely, you can request recipes. Nico and I are always looking for inspiration and ideas. I cannot promise you that we will make it, but please ALWAYS feel free to leave me a comment with the dish or ingredient you’re looking for.
We are very happy to hear what you and your husband would like to see next or see more of. Warmest regards from Italy,
Louise
Sauce was lovely but too thick, unfortunately like others tofu was soft and I did use extra firm tofu. I have yet to eat crispy tofu!
Hi Stef, thank you for your feedback 🙂
I’m glad you enjoyed the sauce, and I’m sorry the tofu didn’t turn out crispy. Extra-firm tofu should work well, but it’s important to pat it very dry and let it cook in the pan for the full 8–10 minutes, without moving it too often, so it has time to develop a golden crust. Also make sure the pan isn’t crowded, as that can make the tofu steam instead of crisp.
For the sauce, it thickens very quickly because of the cornstarch, so I’d cook it just until glossy and coated. If it gets too thick, a small splash of water will loosen it right up 😊
I hope this helps if you should want to give it another try.
Kindest,
Louise
I made this today, unlike other recipes I won’t give high marks for it. The reason being, instead of tearing the tofu into bite size pieces I should have cut them into bite size pieces with a knife. That would have made the tofu keep its shape instead it turned into a mush when I added the cornstarch.
The taste was good but it turned out to be a mushed tofu.
I follow the recipes closely every day and you have excellent recipes but this step of tearing the tofu into pieces spoiled the tofu shape really bad. I will definitely try cutting out the tofu next time for sure.
Hi Jane, thank you for the detailed feedback, and I’m sorry the tofu lost its shape!
Can I ask if you used firm or extra-firm tofu? The texture can vary quite a bit depending on the type and brand. With a more delicate tofu, cutting it into bite-sized pieces with a knife can definitely help it hold its shape better. I’m glad you enjoyed the flavor, and thank you for sharing your experience 😊
All the best,
Louise