Put your take-out menus away! This Sweet Orange Ginger Tofu is a popular Chinese take-out combination. This sauce is sweet, citrusy, and tangy at the same time and goes perfectly with fresh green snap peas. All you have to do is get some rice cooking, pan fry the tofu, make your orange sauce then mix the crispy tofu and slice green peas into it.
I just adore making versions of takeout favorites at home when time allows. It is so quick and easy you will have dinner on the table in 30-minutes and leftovers are an excellent lunch the next day.
If you haven’t tried tofu before, this is the recipe to start with. It is bursting with flavour while being gluten-free, high protein and low calorie.
How to Press Tofu
Pressing tofu to remove excess liquid is easy and makes the final product so much more texturally delicious! If you have ever struggled with getting your tofu nice and crisp, this is the trick. Follow the directions below or you can purchase a tofu press here for a no-fuss option.
-Drain tofu and place on a paper towel or clean dish towel-lined plate.
-Top with more paper towels and a second plate.
-Add some sort of weight such as a heavy cookbook or skillet.
-Let the tofu sit and press for as long as you can (30 minutes or up to an hour).
-You can change the paper towels if they are extra wet.
Marinating Tofu
The lovely thing about tofu is, it’s really a completely blank canvas for flavor! Once you toss it in the marinade, feel free to leave it as long as you like. The longer it sits and absorbs the flavors the more deeply seasoned it will be.
Not a Tofu Lover?
I have to admit I wasn’t always a lover of tofu. I would eat it because it was good for me, but I wasn’t wowed. Since I’ve discovered pressing and baking it a whole new world has opened up. The texture changes from soft and mushy to crispy, crunchy and chewie making it the perfect addition to this Sweet Orange Ginger Tofu dish. If you’ve tried this method and find that tofu still is not for you. Try this glaze on roasted cauliflower, seitan or soy curls. It will be just as delicious.
More Tofu Recipes To Try
If you have enjoyed this Sweet Orange Ginger Tofu and you are looking for more tofu recipes you are going to want to try:
–Sweet & Spicy Tofu Sushi Bowl
–Unchicken Fried Tofu Sandwich
Sharing Is Caring!
Make this Quick and Easy Sweet Orange Ginger Tofu and take a photo of it. Share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give this Sweet Orange Ginger Tofu a star rating.
Thanks for the love, my friends!
Susan xox
Quick and Easy Sweet Orange Ginger Tofu-Ready in 30 Mins
This Sweet Orange Ginger Tofu is a popular Chinese take-out combination, and this sauce is sweet, citrusy, and tangy at the same time. This recipe is vegan, gluten-free and packed with nutrition.
- Prep Time: 15 mins
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Main dish, Tofu, Bowls
- Method: Stovetop
- Cuisine: Asian, Chinese, American, Canadian
- Diet: Vegan
Ingredients
- 1 cup orange juice (store bought or fresh squeezed)
- 1 tbsp orange rind
- 4 tbsp agave nectar or maple syrup
- 1/4 cup soya sauce or tamari (gluten-free)
- 1 tbsp fresh grated ginger
- 4 tbsp cornstarch divided in half
- 1 block firm tofu, pressed
- 1 tbsp vegetable oil
- 1 cup fresh unshelled peas, thinly sliced
- sesame seeds, chives & blossoms for garnish (optional)
- brown rice for serving
Instructions
- Press your tofu using a tofu press or wrap in a towel and place something heavy on top like a book or pan. Let sit for 10 mins or up to 60 minutes if time allows.
- Using a citrus zester remove the rind from 1 orange before cutting or juicing. If using fresh squeezed OJ, juice oranges while tofu is pressing.
- Cut tofu into 1/4 inch sized pieces. Place in bowl and toss with 2 tbsp cornstarch, salt and pepper
- Heat oil (omit if you have a non-stick pan) in pan over medium heat. Add cornstarch covered tofu. Fry for 5-6 minutes browning on each side.
- Meanwhile mix orange juice with 2 tbsp cornstarch in a bowl to make a slurry. Add orange rind, agave or maple syrup, soya sauce and grated ginger.
- Add to saucepan over medium/high heat. Bring to boil stirring. Once thickens, remove from heat.
- Add orange sauce to tofu. Stir until coated. Sprinkle over fresh, thinly sliced snap peas.
- Serve over rice. Garnish with sesame seeds, chives and blossoms.
Notes
Substitute frozen green peas for snap peas.
Nutrition
- Calories: 297
