Orange Tofu

5 from 26 votes

Orange Tofu is the vegan version of the signature Panda Express dish, Orange Chicken. Featuring crispy tofu tossed in sticky-sweet orange chili sauce with veggies and rice. Enjoy this 30 minute meal for make-ahead lunches or easy weeknight dinners.

Prep Time15

Cook Time20

Total Time35

Course: Main Entree

Cuisine: American, Chinese

Diet: Vegan

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large Nonstick Skillet
Mixing bowls

Ingredients

1 (14-oz.) pkg. extra-firm (or super-firm) tofu, drained
1/4 cup plus 1 Tbsp. cornstarch, divided
4 Tbsp. olive oil, divided
1/2 tsp. kosher salt, divided
1/2 cup fresh orange juice (from 2 to 3 oranges)
1 tsp. orange zest
1/4 cup lower-sodium soy sauce
2 Tbsp. rice vinegar
1 Tbsp. brown sugar
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper flakes
4 cups small broccoli florets
1 red bell pepper, thinly sliced
1 cup thinly sliced red onion
2 minced garlic cloves
Thinly sliced green onion and toasted sesame seeds for garnish
White rice for serving

Instructions

*Note: You will use the same skillet for every step of the recipe. Make sure all ingredients are prepped at the start because it comes together quickly.
Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu. Slice tofu into cubes, and place in a large bowl. Add 1/4 cup cornstarch and toss to coat.
Heat 2 Tbsp. of the oil in a large nonstick skillet over medium-high. Add tofu and cook until golden-brown on all sides, about 10 minutes. Season with 1/4 tsp. salt, and transfer to a clean plate. Return skillet back to burner over medium-high.
While tofu cooks, prepare orange sauce by combining orange juice and zest, soy sauce, vinegar, brown sugar, remaining 1 Tbsp. cornstarch, ginger, and chili flakes in a large glass measuring cup or bowl. Stir with a whisk until smooth; set aside.
Heat remaining 2 Tbsp. oil in the same skillet you cooked tofu in. Once hot, add broccoli, red bell pepper, and red onion; cook 5 to 6 minutes, stirring often, until tender. Add garlic; cook 1 more minute, until aromatic. Season vegetables with remaining 1/4 tsp. salt, and transfer to a bowl.
Pour orange sauce in skillet and bring to a boil (the sauce will thicken quickly). Add tofu and toss to thoroughly coat in sauce. Remove skillet from heat.
Add a serving of rice to each of four bowls, and top with sautéed veggies and orange tofu. Garnish each bowl with sesame seeds and green onion, and serve immediately.

Video

Notes

*Nutrition Facts do NOT include rice.

To Make Ahead. Cut the tofu into cubes, and chop all vegetables up to 1 day in advance. Store each in a separate container in the refrigerator. You can also cook the rice up to 2 days ahead.

To Store. Place leftover orange tofu in an airtight storage container in the refrigerator for up to 4 days.

To Reheat. To help the tofu re-crisp, rewarm in a skillet over medium heat. You can also crisp up the tofu in a toaster oven.

Nutrition