The glaze is my favorite part. It sticks to every piece of tofu, creating that perfect mix of sweet, tangy, and a little umami. I love how each bite is soft on the inside, crispy on the edges, and packed with flavor. This Orange Glazed Tofu is great to take on the go and perfect for meal prep.
If you are craving more tofu, check out these recipes: Sweet & Spicy Glazed Tofu, Easy Sheet Pan Pineapple Tofu, and Baked Tofu Nuggets.
Why You’ll Love This Orange Glazed Tofu Recipe
✔ Full of flavor – All without meat.
✔ Budget-friendly – And high protein.
✔ Quick and easy to make – Perfect for weeknight dinners or meal prep.
Tips for the Best Orange Glazed Tofu
✔ Use firm or extra-firm tofu – Softer tofu can fall apart when cooking (I like Trader Joe’s).
✔ Press the tofu – Remove excess water to help it crisp up. The drier the tofu, the crispier the exterior and the more sauce it can absorb.
✔ Garnish for texture – Sprinkle with sesame seeds or chopped green onions for extra flavor. A squeeze of fresh lime over the finished dish cuts through the sweetness beautifully.
What to Serve with Orange Glazed Tofu
- Steamed rice – The classic pairing.
- Rice noodles or soba – Toss the cooked noodles directly in the pan to coat them in leftover sauce.
- Quinoa – A higher-protein grain option that works just as well.
- Roasted vegetables – Broccoli, bok choy, snap peas, or bell peppers roasted alongside the tofu make this a complete one-pan meal.
FAQs
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to revive the glaze — microwaving can make it rubbery. Add a splash of water or orange juice when reheating if the sauce has thickened too much.
Yes, cooked and glazed tofu can be frozen for up to 2 months. Note that the texture will soften after thawing — it won’t be as crispy as when freshly made. To get some of that texture back, reheat from frozen in a hot non-stick pan rather than the microwave.
Orange Glazed Tofu
Equipment
- Large non-stick or cast-iron skillet
Ingredients
- 14 oz package extra-firm or super-firm tofu drained and patted dry
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 cup fresh orange juice (from about 3–4 oranges) or store-bought juice, look for “100% orange juice” – no added sugars or fillers.
- 1 teaspoon orange zest
- 1/3 cup soy sauce (or tamari for gluten-free)
- 1/4 cup apple cider vinegar or any vinegar
- 1 tablespoon honey or more to taste (swap for Agava or brown sugar to make it vegan)
- 1–2 garlic cloves crushed
- salt and pepper, to taste
- Optional 1/2 teaspoon grated fresh ginger
- Optional for serving- sesame seeds, chopped green onion, red pepper, and cilantro
Instructions
- Press the tofu (recommended): Wrap in a clean towel and press under a heavy pan for 15–20 minutes. Pat dry.
- Tear the tofu into bite-sized chunks and toss with cornstarch until evenly coated.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until golden brown on all sides, about 12–15 minutes.
- While the tofu cooks, prepare the orange sauce. In a bowl or measuring cup, whisk together orange juice, orange zest, soy sauce, vinegar, honey, garlic, and ginger (if using).
- Pour the orange sauce over the tofu and bring to a gentle boil. Toss to coat.
- Reduce the heat to low and simmer until the sauce thickens and coats the tofu, about 15–20 minutes. The glaze is ready when it coats a spoon and has reduced by about half.
- Season with salt and pepper to taste. Serve over rice or noodles and top with sesame seeds, chopped green onion, red pepper, and cilantro (optional).
Used fresh orange juice came out great
I used rice vinegar, came out great