This delicious vegan-friendly twist on the classic takeout meal is sweet, a tiny bit spicy and totally delicious. Made with extra firm tofu, green beans and onion, this is a straightforward dinner recipe that will be on the table in 40 minutes or less. Serve over white rice and garnish with sliced green onion.
Why you’ll love this recipe
- Straightforward and no fuss! This easy-to-make recipe takes a handful of simple ingredients. Made in just under 40 minutes, it’s perfect for cooks of all levels.
- Great for meal prep – you can make tofu and sauce beforehand. Heat it up when you’re ready to eat, and you’re good to go.
- Versatile – you can have this tofu with rice or with other options, like salads or wraps.
- Budget-friendly – this Sticky Orange Tofu is an affordable meal made with simple, inexpensive ingredients. For less than $15, you can have a gourmet-quality meal without breaking the bank.
Ingredients
The best thing about this Sticky Orange Tofu recipe is that it’s affordable and made with basics available all year round.
Here’s a list of some key ingredients you’ll need for this Sticky Orange Tofu recipe.
Orange Sauce:
- Oranges – key to the tangy sweetness of the sauce, oranges give the sauce its signature taste.
- Rice wine vinegar – a staple ingredient in most Asian cuisines, you can find this at your local Asian grocery store.
- Green beans
- Brown onion
- Garlic cloves
- Ginger
- Red chilli flakes
- Sugar
- Soy sauce
- Cornstarch
- Vegetable oil
Crispy Tofu:
- Tofu – the star of the show (it’s in the name!) is packed with protein and is an excellent addition to your regular diet. Make sure it’s extra firm.
- Cornstarch
- Garlic powder
- Salt
- Cracked pepper
- Vegetable oil
To serve:
- Cooked white rice.
Check out the recipe card at the bottom of this post for exact quantities.
Instructions
A good thing about this Sticky Orange Tofu recipe is you can make both parts (the Orange Sauce and the Crispy Tofu) beforehand. It’s really handy if you know you have a day you won’t have much time to cook, or just aren’t bothered!
Here’s a simple step-by-step guide on how to make this Sticky Orange Tofu. For detailed instructions with temperature and timings, please look at the recipe card at the bottom of this post.
Step One: Dice tofu and coat in a cornstarch, garlic powder, salt, and pepper mix.
Step Two: Pan-fry tofu until golden and crispy, then set aside on paper towel.
Step Three: Grate orange zest and juice the oranges.
Step Four: Sauté onion until soft, then add garlic, ginger, and chili flakes.
Step Five: Stir in orange juice, zest, sugar, vinegar, and soy sauce. Add green beans, cornstarch mix, and tofu.
Step Six: Serve over white rice and top with remaining orange zest. Enjoy!
Substitutions
- Orange juice and zest – if you don’t have fresh oranges available, you can substitute store-bought orange juice and dried orange zest.
- Soy sauce – if you’re looking for a soy-free option, you can use coconut aminos, which are a great gluten- and soy-free option. Keep in mind this might change the flavor slightly. You can typically find them at most major Australian grocery stores or health food stores near you.
- Rice wine vinegar – if needed, substitute it with apple cider vinegar or lemon/lime juice for a similar acidic effect.
- Green beans can be substituted for broccoli, broccoli or Asian greens.
Storage
The great thing about Sticky Orange Tofu is it keeps well and is easy to reheat. It’s great for meal prep.
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days.
Freezer
You can also freeze Sticky Orange Tofu for up to 3 months. Allow it to cool completely, then transfer it to a freezer-safe container or bag. When you’re ready to eat, thaw in the refrigerator overnight, or microwave on a low defrost setting, stirring occasionally. Once thawed, you can reheat as per below instructions.
How to Reheat
To reheat, microwave on high in one minute intervals. Stir in between until hot. You can also reheat on the stove, but you may need to add a splash of water to loosen the sauce.
Note: Freezing tofu will alter its texture – it becomes slightly spongier and more stringy. This is actually preferred by many people, and is sometimes added as an additional preparation step to make meaty, chicken like tofu. You can learn more about the technique here: How To Make Tofu Taste Like Chicken.
FAQs
No, you must use extra-firm tofu to make sticky orange tofu. Other softer varieties of tofu will fall apart during the cooking process. You *might* be able to get away with using a firm tofu, but you’ll need to handle it very gently to stop it falling apart.
Yes, you can prepare the orange sauce ahead of time and store it in the refrigerator for up to 3 days before reheating and adding the tofu. The sauce will thicken when chilled, so you may need to add a splash of water to loosen it on the stove. Do not chill and reheat again for food safety. Reheat it before adding it to the cooked tofu and green beans.
Fresh oranges are definitely better, but in a pinch you can use bottled orange juice. Just make sure it’s 100% pure orange juice (not concentrate) without added sugar or other flavors.
Serving suggestions
I love adding Sticky Orange Tofu to my regular meals to add some extra flavor. Try it with my Vegan Udon Noodle Stir Fry. It is also super tasty with just some plain boiled broccoli. Or switch it up with my Stir Fry Sauce for an easy, go-to option that works with just about anything.
I hope you enjoy this Sticky Orange Tofu recipe. Please let me know what you think in the comments below. You can also tag me on my Instagram @glowdiaries___ – I love reposting your creations on my stories!
Spicy Orange Tofu
Ingredients
- 21 oz extra-firm tofu 600 g approx., drained, pressed & cut into 1″ (2.5 cm) cubes
- 1 tbsp cornstarch 8 g approx.
- ½ tsp garlic powder 1.5 g approx.
- ½ tsp kosher salt 3 g approx.
- ¼ tsp cracked black pepper
- 2 tbsp vegetable oil divided
- 2 medium oranges zested & juiced (340 g juice approx.), zest reserved
- 1 small yellow onion diced (150 g approx.)
- 3 cloves garlic minced (9 g approx.)
- 1 tsp fresh ginger minced (2 g approx.)
- ½ tsp red chili flakes
- ⅓ cup granulated sugar 67 g approx.
- 2 tbsp rice wine vinegar 30 ml approx.
- 1 tbsp soy sauce 15 ml approx.
- 1 cup green beans chopped (140 g approx.)
- 1 tbsp cornstarch slurry 1 tbsp cornstarch + splash water
- 4 cups cooked white rice 800 g approx.
Instructions
- In a bowl, toss tofu with cornstarch, garlic powder, salt, and pepper until evenly coated.
- Heat 1 tbsp oil in a large skillet over medium-high. Add tofu; cook 3–4 min per side until golden. Transfer to paper towels.
- Add remaining oil; sauté onion 2–3 min until translucent. Add garlic, ginger, and chili flakes; cook 1 min.
- Pour in orange juice, sugar, vinegar, and soy sauce. Stir in ¾ of the zest; simmer 2 min. Add green beans; cook 1 min.
- Whisk in slurry; cook until sauce thickens, about 1 min.
- Return tofu; toss to coat. Sprinkle with remaining zest.
- Serve immediately over rice.
Lynne says
The best!!
Hong Nguyen says
So so good