Orange Glazed Tofu
Skip the takeout and make this orange tofu at home
Servings: 3 servings
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).