Orange Tofu with Broccoli

This crispy vegan orange tofu is so simple to make, low-oil and made with just a few natural ingredients - so much cheaper and tastier than take out!

  • Servings
  • Prep Time
    20 Min
  • Cook Time
    25 Min

Cooking Directions

  • Cook white rice according to package (about 1 cup dry).
  • Zest one orange and juice both oranges. Add a drizzle of oil to a small pot over medium heat and add ginger, garlic and orange zest. Cook, stirring constantly for a minute or two until very fragrant.
  • Add orange juice, maple syrup, soy sauce, and rice vinegar to the pot and cook for about 3 more minutes until very fragrant.
  • Mix 2 tablespoons of corn starch with a small splash of water until dissolved completely. Pour into pan with orange mixture and cook, stirring constantly, for another minute or two until it thickens.*
  • Remove from heat to slightly cool and thicken more.
  • Cook broccoli over medium heat with a splash of water until soft.
  • Cut tofu into bite-sized pieces, place in a bowl and sprinkle 2 tablespoons of corn starch and gently toss to thoroughly cover all the tofu. Add a little more if needed.
  • Heat a pan over medium heat with a good drizzle of oil and place each piece of tofu down, making sure the pan is not over-crowded. Cook until brown and crispy and flip, continuing until all sides are browned and crispy.
  • Remove from heat and place on a cooling rack**. Cool for a couple minutes and add to a bowl. Pour in orange sauce and coat evenly.
  • Serve over white rice with sesame seeds and broccoli.

This recipe was created by Plant.Well.


  • 1 pkg. House Foods Tofu Extra Firm
  • 2 oranges (or ½ cup orange juice)
  • Zest from 1 orange
  • ¼ cup soy sauce (or liquid-aminos alternative)
  • 1/4 cup Rice Vinegar
  • 2 Tbsp. fresh ginger, minced
  • 2-3 cloves garlic, minced
  • 4 Tbsp. cornstarch
  • 1/3-1/2 cup maple syrup, or to taste
  • Neutral oil, for frying
  • White rice and sesame seeds, to serve
  • 10 oz. frozen broccoli

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