Spicy Orange Glazed Tofu
10 ingredients or less
11 oz (325 g)firm tofu, pressed
1 Tbsp (15 mL)olive oil
1 Tbsp (8 g)cornstarch
Rice & veggies
½ cup (100 g)uncooked white rice
7.1 oz (200 g)broccolini
1red bell pepper, sliced
1 cup (240 mL)orange juice
2cloves garlic, crushed
1 Tbsp (15 mL)sriracha hot sauce, or less if you prefer less spicy
2 Tbsp (30 mL)
½ Tbsp (3 g)freshly grated ginger
½ Tbsp (7 mL)rice vinegar
1 Tbsp (8 g)cornstarch
1 tsp (5 mL)agave syrup, plus more to taste
toasted sesame seeds
sliced green onion
- Preheat the oven to 390°F (200°C). Cut the pressed tofu into ½ inch (1 cm) cubes.
- In a large bowl, gently mix together the tofu, oil, cornstarch, and salt.
- 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.
- Cook the rice according to the package instructions.
- To a large pan, add the broccolini and bell pepper with a small splash of water. Cover and cook for 3 - 4 minutes or until softened slightly. Transfer to a plate and set aside.
- Returning the now-empty pan to the stove, add the orange glaze ingredients. Whisk. Once whisked, heat* up the sauce and let simmer for 4 - 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, garnish as desired, and enjoy!
- *The cornstarch must be added and stirred into cold liquids, otherwise, it will clump. Only heat the mixture once the cornstarch is mixed in well.
- Store in an airtight container in the fridge for up to 3 days.
Let us know what you think
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 26%
• uncooked white rice
• firm tofu
Fruits & Veggies 52%
• red bell pepper
• clove garlic
• freshly grated ginger
• firm tofu
• olive oil
Nutrition per serving
Calories 535 kcal
|Total fat||14.8 g|
|Saturated fat||2.5 g|
|Trans fat||0.0 g|
|Total carbs||81.1 g|
|Dietary fiber||7.4 g|
|Total sugars||18.7 g|
|Added sugars||1.6 g|
|Vitamin A||150 μg RAE|
|Vitamin B6||0.7 mg|
|Vitamin B12||0 μg|
|Vitamin C||232.6 mg|
|Vitamin D||0 μg|
|Vitamin E||3.3 mg|
|Vitamin K||115 μg|
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.
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Discussion & Rating
Delicious tasty scrumptious YUM pick up limes never fails! Thank you thank you thank you!!
Best tofu recipe I’ve ever tried!
Just made this and I’m in love!! I love Orange Chicken and this definitely fills the void! Normally I would stay away from tofu because I can’t stand the beany taste. Well, I’m happy to report that I can’t taste anything but the orange sauce (that I thought I messed up). Tofu hater approved! Thank you so very much!
Delicious!! First recipe from the app and it was fantastic!
Just cooked this recipe last week and is soooooo delicious! Favourite recipe for tofu!! People that say they don't like tofu this is for you to change your opinion. Amazing! Thank you PUL team for the fantastic recipes ❤️
Amazing! Every recipe I've tried from this website turns out great:) Thank you for making these so accessible.
Hi Nadia! I’m 13 years old and I’ve been a fan of your recipes for a while now. I decided to make this for dinner for my family, and we loved it! It had a great blend of flavors, and the tofu was perfect. I usually like spicy, but this was really spicy, so I’ll add a little less next time. Even my picky brother liked it, so I consider it a success. Thank you!
I didn’t care for this one personally. It didn’t have enough orange flavor and wasn’t sweet enough. Seemed like spicy and salty were the only flavors I could get. Maybe I did something wrong? I fresh squeezed the orange juice - maybe I should have used the stuff from the store. When the crispy tofu went into the sauce, it wasn’t crispy anymore.
This was an instant hit. This is my new favorite way to prep tofu for flavor (toss tofu in oil, salt and starch then bake). I went without ginger the second time I made this and added 1/4 tsp toasted sesame oil to the sauce. So good!
Wow so tasty! I know this recipe isn't listed as "freezer-friendly", but do you have recommendations on how to freeze this meal?
I've been trialing your recipes and this one is really good too :). Even my partner who dislikes tofu tried it and he said it was quite tasty. I also made the spicy tofu recipe a few days ago (with gochuchang) and it was really delicious too. As a non-vegan, I really like PUL recipes because you guys help me reduce my meat consumption and eat more plant-based food in a fun, aesthetically pleasing way. I'm making your new ricotta spread recipe tomorrow for brunch. I can't wait to see what it tastes like with tofu!
I cook a lot and work in an organic food store. I have a suggestion for a future video that perhaps you can talk people through some non-vegetable ingredients that may be quite basic to many but unfamiliar to others who may not cook a lot i.e. different types of tofu, ways to cook raw tempeh/marinated tempeh, soybean texture, etc. because they might be put off these things too quickly just because they choose the wrong type.
Also, I would love to see PUL recipes for plant-based spreads. I see a lot of products at work and they're all yummy but they're quite pricey so I'd love to make my own, for example, cashew-based cream cheese (seems very popular) like beetroot, truffle, carrot and cardamom, etc. These spreads are so handy when I need to put together a quick snack.
Thank you for everything PUL has done to promote better, more wholesome eating :)
Just made this tonight for dinner. It was super delicious and pretty easy to make :) I had to swap the rice vinegar for white wine vinegar but it was still the perfect balance between sweet and tangy!
Soo delicious! The best way I´ve eaten tofu in a long time, and the flavours were perfectly balanced. I can highly recommend adding the toasted sesame seeds, they give the dish a nice finishing touch.
Basically it was inedible - between 4 hungry adults we ate only about 1/2 of it when it should have been devoured. The combination of the orange juice plus the rice vinegar made it way too bitter with nothing to balance that out. I used only half of the sriracha sauce called for and it was still too hot to eat. If we make this again I'll add some agave or brown sugar and I'll use even less of the hot sauce. I'm really disappointed because of all the other happy reviews and because of all of the other PUL recipes that we've tried and that have been so spectacular.
Very delicious and I loved this way of cooking tofu! I stir friend broccoli, carrots, bell peper and edamame beans, then put te sauce in and let it thicken and then added the tofu. Thanks again PUL!
Loved this! I added a bit of brown sugar because my orange juice seemed a bit too tart. My tofu also was a bit mushy because I may have added too much oil but I broiled the last bit and they came out crispy!
Omg this was so good! Love the spicy tanginess of this, definitely making it again!
Making tofu that way was such an interesting and inspiring experience for me!
Mixing orange juice with sriracha and soy sauce felt weird but the final result was delicious and, along with rice and veggies sprinkled with sesame, it felt like I am in the first class Asian restaurant. Thank you!
The baking method for tofu was a no, frying it turns out perfectly but following this recipe made it mushy. Also was so spicy it was impossible to taste the orange! Bummer.
This recipe is so good and easy to follow. I have been experimenting with tofu dishes and this is by far my favourite! Will be trying more Pick up Limes recipes for sure.
I made this simple and super flavour-packed recipe, and truly enjoyed it. The flavours are complex and it's perfect for a cold winter day.
omg I would love to be a vegan but it so hard to cook tofu so it doesn't taste like mushy nothing....
Loved the taste but I'm new to cooking with tofu. It seemed a little tough is that normal? I put everything in a bowl but my veggies were cold. Probably cooked them too early. I will prepare them later next time.
Honestly, it's sooo good. I love the slightly sweet orangey taste. Already made it twice and served it with some greens and it really was a family favourite. I'll definitely make this again. It's also great for guest because it's kind of special and that easy to make. Thank you so much for creating all of your amazing content with such love and passion.
This recipe is so good! Especially if you like spice, yum! I will say though I always pair with some kind of green like a gai lan or edamame or avocado. And lately I have been using quinoa instead of rice. It the tofu really helps to flavour the quinoa :) Also I do your pan fry method and add the sauce to thicken at the end. As always delicious!
I would say it's definitely an acquired taste. I liked it but I thought it was really spicy and it might be my fault because I accidentally added a little too much garlic, but just a heads up, get a glass of your favorite plant based milk before digging in.
I loved this! It's very unique in flavours and even so I have yet to encounter someone who doesn't enjoy this recipe. It tastes like something intricate but it's actually really easy, so thank you!!
Oh my god!!
This recipe is absolutely exquisite. The dressing is just perfect it has this almost sweet orangey but still savory taste. I I love using this as a side with meals for when I need extra protein
Beautiful dish and delicious, you never disappoint me!!!!!!!!! Thank you 💖
Seriously delicious! It was the perfect combo between savoury and sweet. Of course it didn't look as esthetically pleasing as in your beautiful photo ;)
Wow! This was so delish! I couldn't stop eating it lol. I will be making this recipe often.
This is delicious and will go into my regular rotation.
Have tried a few orange tofu recipes, and this one is definitely my favourite, reminds me of childhood orange chicken sauce, but nicer!
Recipes looks delicious. Looking forward to trying it. What kind of rice did you serve with it?
I enjoy watching your channel.
Love this recipe!!! We cooked broccoli in the oven at the same time as the tofu, made for an easy and well-timed side.
Husband immediately said, “This is tasty!” after the first bite. Despite that I make nearly every meal he eats, he rarely compliments the chef because he loves spicy food primarily. This was a great recipe and I love that there is no added sugar! I will definitely be putting this one into rotation as it gave me a use for some of the oranges from our plentiful tree!
This was an awesome recipe!! My girls always want the orange chicken from Panda Express, so I thought I try this instead. It turned out great! I love the fact that I can tone down or tone up the spice. I definitely have to tone it down for my 8 and 5 year old though.😅
We made this for dinner tonight and really enjoyed it! It was delicious and so easy to make. The only thing we thought the sauce was missing was maybe a little more umami (perhaps some miso?) as it is quite citrus-y and bright. But even as is, we thought it was very good. We served it with stir-fried asparagus, carrots, and mushrooms. Would definitely make it again! Yum!
Reciepi lookes delicious. Can i use paneer instead of tafu ? if yes. Then howmuch ?
Truly delicious and addictive yet pretty easy to make. 10/10
I've made this 3 times now and love it! Awesome recipe and love the videos. :)
The tofu I used was not firm and I swapped orange juice for lemon juice but it was still amazing. I love your recipes keep them coming!!😊
That recipe!!! I'm in love !
it's amazing to be able to cook something so good at home! Thank you guys so much for sharing it.
(I made a plain courgette and oignon rice to balance the sauce.)
The sauce is to die for. We prefer a little less siracha but the flavor is incredible!
Super delicious! Reheats well as leftovers too!
This is delicious! It really is a good recipe for people who don't like tofu, it helped it grow on me ☺
This was delicious. I’m not vegan or vegetarian and I loved this recipe. Also I accidentally forgot to add the soy sauce and it still came out amazing. I may just leave it out entirely again next time. Thank you Sadia!
It is a great tofu recipe! I will definitely make it again. Thank you PUL-Team for making vegan cooking so easy, diversified and delicious!
hello PUL ! I don't have Sriracha on hand, but I've got tabasco.... can I use that instead of the sriracha ??
This is so tasty. I get really excited to try any of your new recipes. Thank You so much for sharing your content in such a good quality.
Oh wow, this is absolutely wonderful! I have been looking for a good, satisfying orange tofu recipe for a while and this one is just perfect.
I ended up doubling the glaze recipe and added some cauliflower - and the result was magnificent!
Thank you so much PUL team for yet another delicious recipe, you never fail to liven up my kitchen:)
I cannot thank you enough for all the hard work you do! I have been following you for years and at that time on YT you were only 20000 subs - so happy to watch your channel and business grow.
My husband and I have started a plant based life style and I made your Za'atar Pitas last night and the whole family including two teenage boys gobble them up.
I am so looking forward to saying goodbye to chronic health issues and hello to a healthy body with the help of you and your team.
I love your recipe, you are an inspiration.
This was soooo delicious! My family are not vegan and they loved it! Absolute win - thank you so much
This was absolutely delicious! We made double the amount and it was enough for 5 portions. :) We and our guests absolutely loved it! Thanks for the recipe.
Lovely recipe, really easy to follow and quite straightforward but tasted & looked like I had spent a really long time cooking! Perfect!
None of my family (this day 6 people) liked this, maybe it would have been better if the sauce was totally cooked in. A little hoisin sauce helped I thought, they didn't. I substituted ricevinegar for less ordinary vinegar and fresh ginger for powder. But I love your channel and all the other good recipies. Thanks a lot 😊
Salam Sadia, Robin, and the rest of the PUL team! As an Afgahn-Canadian I thought it would be hard to adopt a plant based lifestyle as the cultures food is so heavily based around animal products. when I found out Sadia too was Afghan-Canadian and saw how easy she made it look I knew it was a lifestyle i could adapt to! I made this dish for my Afghani parents who are always sceptical of my plant based dishes and as meat lovers they absolutely loved this dish! I made it with your sushi rice recipe and a side of veggies and it reminds me of classic orange chicken but more flavourful! this recipe is sure to please everyone and very easy to make, Im so obsessed with your recipes and cannot wait for the app!:)
So simple and delicious! I doubled the recipe and only used 2 teaspoons of Sriracha and it was plenty for younger children.
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!