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–+ servings
Orange tofu with basmati rice.

Orange Tofu

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

OVEN-BAKED TOFU

  • 16 ounces (500 grams) tofu firm or extra firm
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch

OR PAN-FRIED TOFU

  • 16 ounces tofu firm or extra firm
  • 2 tablespoons olive oil
  • 1 teaspoon salt

ORANGE SAUCE

  • ¾ cup (180 grams) orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon ginger grated
  • 1 clove garlic grated
  • 2 tablespoons (25 grams) sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon (15 grams) vinegar rice vinegar or apple cider vinegar
  • 1 tablespoon cornstarch
  • ¼ cup (60 grams) water

OTHER INGREDIENTS

  • 1 medium red bell pepper sliced
  • 4 cups (550 grams) cooked rice
  • 3 tablespoons spring onions tops chopped

OVEN BAKED-METHOD (chewier)

  • Preheat the oven to 400°F or 200°C.
    Pat tofu dry with kitchen paper then cut it into bite-size dice.
    Transfer it into a bowl, and toss with olive oil, soy sauce, and cornstarch.
    cubed tofu coated in olive oil, soy sauce, and corn starch
  • Arrange the tofu on the baking sheet lined with parchment paper.
    Bake for 15 minutes at 400°F or 200°C, then turn around and bake for another 5 to 10 minutes or until chewy and crisp.
    crispy oven-baked tofu

OR PAN-FRIED METHOD (quicker)

  • Pat tofu dry with kitchen paper then cut it into bite-size dice.
    Heat the oil in a non-stick skillet. Add tofu cubes and season with salt and black pepper.
    Pan-fry on medium heat for 12 minutes, turning the tofu around every 3 minutes. The cubes should be crisp and golden on most (not all) sides.
    Transfer tofu cubes to a plate lined with kitchen paper and make the sauce.
    pan fried tofu with olive oil

ORANGE SAUCE

  • To a large skillet, add ¾ cup orange juice, 1 teaspoon orange zest, 1 teaspoon ginger (grated), 1 clove garlic (grated), 2 tablespoons sugar, 2 tablespoons soy sauce, and 1 tablespoon vinegar.
    orange sauce in a pan
  • Let simmer on medium to low heat for 3 minutes, stirring occasionally.
    In the meantime, whisk 1 tablespoon cornstarch and ¼ cup water in a separate bowl.
    Whisk until the cornstarch is fully dissolved in the water, then add the cornstarch slurry to the pan with the orange sauce.
    adding the cornstarch slurry to the orange sauce
  • Stir constantly until sauce thickens. It should take 1 minute.
    creamy orange sauce
  • Add the diced tofu and sliced bell pepper and cook for another minute or two until the tofu is completely coated by the sauce.
    orange tofu and sliced bell peppers
  • Serve in a rice bowl with some green onion tops, chives, or sesame seeds.
    orange tofu with bell peppers served on a bowl of rice
Nutrition information is an estimate for 1 serving of orange tofu out of 4 servings, without rice.
STORAGE
Refrigerator: store orange tofu leftovers in an airtight container in the fridge for up to 3 days. Reheat for 1 minute in the microwave.
Freezer: we don't recommend freezing this recipe.
SUBSTITUTIONS
Red bell pepper: Substitute mushrooms, steamed broccoli, cauliflower, snap peas, green beans, or baby corn for bell pepper.
Sugar: You can substitute maple syrup or agave syrup for sugar. 
Soy sauce: For gluten-free, use tamari or coconut aminos instead.
Vinegar: You can use rice, white, or apple cider vinegar.
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