Sticky Orange Glazed Tofu
40 min
Meal
Side
10 ingredients or less
Servings
Total
40 minPrep
10 minCook
30 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
Ingredients
-
11.4 oz (325 g)firm tofu
-
1 Tbsp (15 mL)olive oil
-
1 Tbsp (8 g)cornstarch
-
½ tspsalt
-
1 cup (240 mL)orange juice
-
2cloves garlic, crushed
-
-
-
1 Tbsp (6 g)freshly grated ginger
-
1 Tbsp (15 mL)rice vinegar
-
1 Tbsp (8 g)cornstarch
Optional garnish
-
sliced green onion
-
toasted sesame seeds
Directions
- Preheat the oven to 390°F (200°C).
- Gently squeeze the block of tofu to remove as much liquid as possible, then cut into ½ inch (1 cm) cubes.
- To a large bowl, add the tofu, oil, cornstarch, and salt. Gently toss to coat.
- Spread the tofu evenly over a parchment-lined baking tray and bake in the oven on the centre rack for 20 - 25 minutes, flipping the pieces halfway through baking.
- To a large pan, add the orange juice, garlic, sriracha, soy sauce, ginger, vinegar, and cornstarch. Do not turn on the heat yet. The cornstarch must be added and stirred into cold liquids. If added to warm or hot liquids, the cornstarch will clump. Once whisked, bring the sauce to a simmer for 3 - 5 minutes, stirring often until thickened.
- Add the baked tofu cubes to the pan and stir to coat. Cook until most of the liquid has been absorbed by the tofu.
- Serve with rice and veggies if desired, garnish, and enjoy!
Storage
- Store in an airtight container in the fridge for up to 3 days.
Print
Let us know what you think
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Show nutrition info
Watch it step-by-step!
Discussion & Rating
So good! Just used 1 tbs sriracha and still came out spicy and delicious. Easily the best orange glaze I’ve ever had. Thank you!!
Rally good and spicy recipe. I love IT.
I made this today and I had a couple thoughts. I used 1 tbs of sriracha and I found it too spicy for me so I'm sticking to 1 tsp next time. I thought the ginger taste was a bit too strong, so I'll adjust mine to 1/2 tbs next time. I guess I really like soy sauce and didn't feel it was coming through so I'm adding a little extra next time. I also didn't have rice vinegar and substituted it for white vinegar. I didn't really taste the vinegar flavor so I'd add more if using white vinegar. These are adjustment I'd make personally but I still thought it was a very good recipe! Thanks for sharing!
This looks amazing! I wonder if it would suit tempeh? Thoughts?
Just made this today, and it's delicious! My store didn't have extra firm tofu, so I got medium firm. The tofu didn't crisp up as much as I wanted, but it still turned out great. I ate it with some Chinese broccoli (a little bitter) but it actually pairs really well with the sweetness from the orange glaze.
I just had this with rice and roasted broccoli and it was absolutely delicious. I only put about a quarter of the sriracha in, because I just can't handle spice. I also had to fry the tofu in a pan because my oven was occupied. Still turned out great. :D
Just made it today and it instantly became our new favorite tofu recipe. Thank you.
love the recipe waiting to try it. can i use regular vinegar instead of rice wine vinegar?
Just a heads up your Google ads were showing "how to get your bikini body" not sure if you have control over this at all. Didn't seem like something Pick up limes would align with.
I can't wait to make this over the weekend. Question...have you tried making lentil or chickpea tofu? I found several recipes and would love to try it. Thank you for filling our minds, souls and bellies!
love this!