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Plate of orange tofu garnished with green onions and sesame seeds.

Orange Tofu

A vibrant and flavorful dish featuring crispy tofu and roasted cauliflower tossed in a zesty orange sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium cauliflower head, cut into florets Substitute with broccoli for a different flavor profile.
Seasoning and Oils
  • Kosher salt and pepper to taste Kosher salt and pepper Use any preferred salt or seasoning mixes.
  • 1 tablespoon smoked paprika Substitute with regular paprika if needed.
  • 2 tablespoons olive or vegetable oil, divided Any neutral oil will work.
Tofu and Sauce Ingredients
  • 14 ounces extra firm tofu, pressed and cubed Silken tofu can be used for a softer texture.
  • 2 tablespoons soy sauce Use tamari for a gluten-free option.
  • 1/2 teaspoon garlic powder Fresh garlic can be used if preferred.
  • 3 tablespoons cornstarch Use arrowroot powder as an alternative.
  • 1 cup fresh orange juice (about 2 large oranges) Bottled juice may work as a last resort.
  • 1 teaspoon orange zest Use lemon zest for a twist.
  • 1 tablespoon rice vinegar White vinegar can be substituted.
  • 1 tablespoon maple syrup or honey Agave syrup works as a vegan alternative.
  • 1 tablespoon ginger paste Freshly grated ginger is another excellent choice.
  • 1/2 teaspoon garlic powder or 1 garlic clove (finely grated) Adds complexity to the sauce.
  • 1 teaspoon sesame oil Use peanut or olive oil if unavailable.
  • 1 ½ tablespoons cornstarch + 2 tablespoons water Creates a slurry that thickens the sauce.
  • Pinch chili flakes or sesame seeds (optional) For a touch of heat or crunch.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line two baking sheets with parchment to prevent sticking.
  2. Toss the cauliflower florets with 1 tablespoon of olive oil, smoked paprika, and a pinch of Kosher salt and pepper, then spread onto one baking sheet.
  3. In a bowl, combine the cubed tofu with 2 tablespoons of soy sauce and the remaining olive oil. Sprinkle with cornstarch and 1/2 teaspoon of garlic powder, gently tossing until well-coated. Spread tofu on the second baking sheet in a single layer.
Cooking
  1. Bake both trays for 25–30 minutes, flipping halfway through to ensure even browning.
  2. While the tofu and cauliflower roast, prepare the orange sauce. In a rimmed pan, mix the fresh orange juice, orange zest, soy sauce, rice vinegar, maple syrup, ginger paste, and garlic. Bring to a simmer.
  3. In a small bowl, combine the cornstarch and water to form a slurry. Stir this into the simmering sauce and whisk constantly until thickened and glossy, about 1–2 minutes.
  4. Once the tofu is crispy, add it to the orange sauce, tossing to coat well. Cook for an additional minute to allow it to caramelize slightly.
Serving
  1. Serve the crispy orange tofu and roasted cauliflower over a bed of cooked rice, garnishing with chili flakes or sesame seeds if desired.

Notes

Tips: Pressing the tofu is key for a crispy texture. Consider experimenting with different vegetables. You can store leftovers for up to three days in an airtight container, and this dish can be frozen.