Spicy Ginger-Orange Tofu

By • July 6, 2012 12 Comments

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Author Notes: This vegan, gluten free dinner tastes like take-away without the cost-- & maybe on the table even faster.we eat. happy.

Serves 4

  • 1 lb. extra-firm tofu, rinsed, well-drained, cut into 1" cubes
  • 2 tablespoons corn starch
  • 2 inch peel of an orange
  • sea salt & cracked pepper
  • 1/2 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons freshly squeezed orange juice (keep 2 1" pieces of orange peel too)
  • 1/2 cup scallions, chopped
  • 1/4 cup fresh ginger, sliced & minced
  • 1/4 cup garlic, minced
  • (optional) 1 chili of your hotness-choice, diced
  • 2 tablespoons canola or vegetable oil
  • 1 teaspoon sesame oil
  • 2 tablespoons tamari
  • 2 teaspoons sesame seeds
  1. Toss tofu, corn starch, orange peel, sea salt & cracked pepper together in a bowl & set aside.
  2. Whisk together vinegar, brown sugar, oj & pepper; & set aside
  3. In a large pan over medium high heat, cook tofu in in oils for 4-5 minutes or until the tofu begins to turn golden. Add scallions, ginger, garlic & optional chili & continue to cook for 2-3 minutes. Pour in the vinegar & sugar mixture & cook until the liquid has reduced about half & begins to look a bit sticky (3-4 minutes). Add tamari & sesame seeds & cook for another minute.
  4. Serve with jasmine rice & steamed veggies (as you can see here, my veg of choice was broccoli--still with a bit of crunch).

More Great Recipes: Beans & Legumes|Rice & Grains|Vegetables|Entrees|Tofu

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Comments (12) Questions (0)


4 months ago JazzzyJ10

I made this tonight for dinner. I used half chicken and half tofu, and even though the latter didn't brown as well as I'd hoped, the finished product was delicious. I served it along side brown rice and broccoli rabe (which I had thought was broccolini when I purchased it!). I blanched it 3 times to rid it of some of the bitterness, and the flavor that remained was a nice contrast to the sweet/tangy/spicy sauce. I will definitely make this again :)


8 months ago Broccolini Queenie

On rotation for my week night meals, and we love the ginger! I prefer some saltiness, and will try some soy sauce in the vinegar sugar mixture prior to simmer. Thanks for the tasty dish!


over 1 year ago Jamie

Made this tonight - so delicious. I have wondered how my local vegetarian restaurant gets the tofu so crispy. Thanks for letting me know. I made this last minute so we didn't have fresh ginger or scallions - didn't miss it. Served with roasted cauliflower. Everyone loved it.


over 1 year ago Jan Goren

THis was delicious. Will make again. Did have a little trouble getting tofu to brown and did mix the cornstarch into the juice/br. sugar mix.


over 1 year ago Eva

It's rare that I follow a recipe for tofu or stir-fried dishes at all, let alone to the letter, but I was looking for something new and this perfectly fit the bill. I was worried it would be too sweet, but it wasn't at all: the orange flavor was delicate and unusual. My dining companions commented that it was like a much better version of orange chicken.

I added some stir-fried broccoli and collards from our CSA box, and the sauce was plenty to coat all of it without being Too saucy. Really great dish!


over 1 year ago Eva

Oh, one note: if your tofu isn't really really well-drained (i.e., dry), the cornstarch coating won't have a chance to crisp up and will turn gluey. Ditto if you crowd your pan with too much tofu at once. If you're in a hurry, as I was, I would stir-fry the tofu without the cornstarch (or less of it) and make a slurry of cornstarch and cold water to add alongside the sauce, which will thicken the sauce and make it a little glossy. I didn't do this, but will next time if I don't have time to properly drain my tofu. I don't think the sauce depends on crispy tofu at all -- ours was soft and a bit broken up, but everyone loved it.


about 2 years ago Vanessa Castro

cant wait to try this yummi dinner!


about 2 years ago mstv

Made this tonight and it was really good. I wasn't exactly sure from the description how much orange peel to use. I used 3 1x2 inch sections. My husband ate them out of the dish once prepared, declaring them delicious. I was a little worried about the amount of vinegar and while it is a lot and you can taste it it complements the orange flavor well. I used light soy sauce instead of tamari and I was out of sesame seeds so I left those out. I was also out of scallions so I used a tiny red onion, sliced. Served with steamed broccoli and steamed jasmine rice. Delicious!


over 2 years ago McPoLanders

I made this for dinner tonight and it was fantastic! Instead of a pepper, I used a 1/2 tsp of red pepper flakes and it worked great. This is a keeper!


about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This recipe really appeals to me. Can't wait to try it! ;o)


about 3 years ago susan g

Thank you for a delightful dinner tonight! With quinoa, peppers and squash, we were very happy. I re-ordered the recipe -- used the vinegar mix as a marinade, drained and browned the tofu, added the chopped chile +, then continued as you did. Just a little simpler. The chile was just right too.


about 3 years ago we eat. happy.

That's great, I am also glad it wasn't too spicy (I tend to like a little spice)! I will have to try it with the quinoa.