Vegan Orange Tofu Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked tofu coated in cornstarch and served with a bright orange sauce made from fresh orange, soy sauce, and maple syrup. Served over rice with broccoli, it's a quick 30-minute vegan meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 oz firm tofu (, pressed for 15 mins, then cubed or torn into bite size pieces)
- 2 tbsp cornstarch, divided
- 1 tsp flour ((rice flour for crispier or all purpose))
- 1/4 tsp salt
- 1/4 tsp garlic powder
- a good dash of white or black pepper
- 4 garlic cloves (, finely chopped)
- 1 inch ginger (, minced or 1 tbsp grated)
- 2 tbsp soy sauce (or use tamari to make gluten-free)
- 2 tbsp white or rice vinegar
- 1/2 to 1 teaspoon zest or an orange (optional )
- 1 cup preferably fresh orange juice
- 3 tbsp maple syrup (, or use sugar)
- 1/4 cup water/broth
- 1.5 tbsp cornstarch (, 2 tbsp for thicker sauce)
- 1 tsp sriracha or other hot sauce
- 1/8 tsp salt
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 710mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 437mg
- Calcium
- 705mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 710MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.