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Orange tofu served with rice and veggies
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Orange Tofu

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.
Course Main Entree
Cuisine American, Chinese
Diet Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 348kcal

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. 

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

Serving: 2cups | Calories: 348kcal | Carbohydrates: 30g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Sodium: 900mg | Fiber: 5g | Sugar: 9.5g