Main image of Sticky Orange Glazed Tofu

Sticky Orange Glazed Tofu

40 min



10 ingredients or less

You can never have enough tasty tofu recipes, and so we present these incredibly delicious sweet and sticky glazed tofu bites. Perfect to enjoy with your favourite stir-fry!



40 min


10 min


30 min


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Optional garnish

  • sliced green onion
  • toasted sesame seeds
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  1. Preheat the oven to 390°F (200°C).
  2. Gently squeeze the block of tofu to remove as much liquid as possible, then cut into ½ inch (1 cm) cubes.
  3. To a large bowl, add the tofu, oil, cornstarch, and salt. Gently toss to coat.
  4. 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.
  5. 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.
  6. Add the baked tofu cubes to the pan and stir to coat. Cook until most of the liquid has been absorbed by the tofu.
  7. Serve with rice and veggies if desired, garnish, and enjoy!


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.

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Discussion & Rating

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Kate - May 19, 2022, 4:29 a.m.

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!!

PUL Team - May 20, 2022, 1:05 a.m.

A huge compliment, Kate, thank you!

Birgit - May 16, 2022, 2:12 p.m.

Rally good and spicy recipe. I love IT.

Genesis - May 15, 2022, 9:57 p.m.

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!

PUL Team - May 16, 2022, 4:28 a.m.

Hey Genesis, thanks for taking the time to share your experience with it! We certainly recommend less spice if desired. Rice vinegar and white vinegar do taste different but adding more next time sounds like a lovely idea. We prefer rice vinegar since it's sweeter to balance out the flavours in this one personally. Do let us know if you have any other feedback 😃

sadie - May 15, 2022, 9:07 p.m.

This looks amazing! I wonder if it would suit tempeh? Thoughts?

PUL Team - May 16, 2022, 4:23 a.m.

Hey Sadie, that sounds like a lovely idea if you enjoy tempeh! Let us know if you test it out 🙂

Emmy - May 14, 2022, 5:39 a.m.

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.

PUL Team - May 15, 2022, 12:38 a.m.

So glad it was still enjoyed, Emmy! In case you're interested, sometimes we find pressing, adding more starch (such as an outer coat of cornstarch), or freezing tofu can help add more crispiness to softer varieties 🙂

Lisa - May 13, 2022, 9:10 p.m.

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

PUL Team - May 15, 2022, 12:31 a.m.

Mmm sounds delicious, Lisa, thanks for sharing your experience with it 😃

Karolina - May 13, 2022, 1:51 p.m.

Just made it today and it instantly became our new favorite tofu recipe. Thank you.

PUL Team - May 14, 2022, 10:38 p.m.

A huge compliment, Karolina, thank you!

sara - May 13, 2022, 3:46 a.m.

love the recipe waiting to try it. can i use regular vinegar instead of rice wine vinegar?

PUL Team - May 13, 2022, 4:10 a.m.

Hey Sara! The taste will be a bit different, but it could still work out. You may want to start with less vinegar and add more to taste. If you give it a go, let us know how you find it 😊

Aly C - May 12, 2022, 11:54 p.m.

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.

PUL Team - May 13, 2022, 3:57 a.m.

Hey Aly, thanks a bunch for the heads up. We hope that PUL can be a space to support a positive relationship with our bodies so we'll be sure to look into it. Wishing you an abundance of health and wellness❣️

Danielle - May 12, 2022, 6:56 p.m.

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!

PUL Team - May 13, 2022, 3:43 a.m.

Hey Danielle, we haven't tried recently but have heard cool things about it! We'll note it down as an idea for future PUL content. We hope you enjoy the recipe if you're able to give it a try 😊

safiya - May 12, 2022, 5:55 p.m.

love this!