Sticky Orange Tofu
Sweet and savory, this sticky orange tofu recipe is a great way to enjoy the vegan protein with little prep work involved. Don’t worry about making the tofu itself super flavorful as the sauce will be simply perfect!
Try it with rice or alongside your favorite noodle recipe.
- 2, 16 oz blocks House Foods Extra Firm Tofu
- ¼ cup Chosen Foods Avocado Oil
- 2 tbsp Kikkoman Soy Sauce
- 3 tbsp Bob’s Red Mill Cornstarch
- Green onion, chopped, to serve
- Sesame seeds
- 1 cup orange juice
- 1 tsp orange zest
- ¼ cup Kikkoman Soy Sauce
- 3 tbsp Woodstock Organic Brown Sugar
- 3 tbsp LR Rice Raw Honey
- 2 tbsp Nakano Rice Vinegar
- ½ tsp red pepper flakes, or to taste
- 2 cloves garlic, grated
- 1” knob ginger, peeled and grated
- 1 tbsp Bob’s Red Mill Cornstarch + 2 tbsp water
Preheat the OvenPreheat the oven to 450 degrees Fahrenheit.
Prepare the TofuDrain the tofu and press between sheets of paper towels or cheesecloth kitchen towels. Press gently to soak up the excess liquid, trading out the towels for fresh ones if needed. Chop the tofu in to cubes.
Prepare the TofuIn a bag or large bowl, toss the tofu with the oil and soy sauce. Then, sprinkle with the cornstarch and toss again to coat. Spread in a single layer on a nonstick baking sheet.
Bake the TofuTransfer to the oven and bake for about 15 minutes. Flip the tofu and continue baking for about 15 minutes or until browned and crisp on many sides.
Make the Orange SauceMeanwhile, make the sauce: Add all ingredients for the sauce except cornstarch to a small pan or pot over medium heat. Bring to a simmer, reduce the heat to medium low, and simmer for about 5 minutes. Whisk together the cornstarch and water in a small bowl, then add to the sauce. Simmer for another 2-3 minutes or until the sauce is thickened and sticky.
Toss the Tofu with the SauceToss the baked tofu with desired amount of orange sauce. Serve hot topped with green onion and sesame alongside rice or otherwise as desired, using the excess sauce to drizzle on top!