Ginger Orange Tofu
(30)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 block firm tofu, pressedFor marinade:1/2 cup orange juice1/4 cup soy sauce3 cloves minced garlic1 Tbsp grated fresh ginger (about a 1/2 in cube)1/4 tsp red pepper or red pepper flakes, to taste1 Tbsp brown sugar or honey2 tsp sesame oilFor cooking:2 Tbsp canola oil4-6 cups fresh or frozen veggies (carrots, broccoli, onion, peppers, spinach, summer squash, bok choy, etc.)
Directions
Note: Prep time is 20 min. active, at least 3 hours inactive.

To press tofu, place block of tofu on cookie sheet, cover with foil, and weigh it down with a heavy pan (I use a large cast iron skillet). Let press for about 1/2 hour, and add a few more pounds of weight - cans of beans or veggies work great. Let press for at least another 1/2 hour. This will drastically improve the texture of your tofu.

Cut tofu into small (1/4 in) cubes and place in sealable container.

Mix remaining ingredients except canola oil well, and pour over tofu. Stir or shake to coat. Marinate tofu at least 2 hours, or overnight, mixing at least once.

Heat a wok or large frying pan with 2 Tbsp canola oil. Add tofu (reserving liquid) and cook over high heat until lightly browned, stirring occasionally, about 5 minutes. Add veggies as desired and remaining liquid. Cook, stirring often, until veggies are just cooked through.

Serve with rice or noodles. Makes 3-5 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KATHARINEROSE.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 239.4
  • Total Fat: 16.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 876.1 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 14.2 g

Member Reviews
  • THEBELISAMASANA
     This was the first recipe I made with tofu and really liked it. I'll definitely make it again. - 4/16/11
  • ASHLEYZ
     Marinade is incredibly flavorful. I also froze the tofu before pressing it; this lends a more "meaty" texture to it and helps it stay together when sauteed. Very nice light meal - will make again! - 1/26/10
  • PATERMAS1
     I used PAM spray and did not use cooking oil. I used 2 Tbsp. honey and did not add red pepper (didn't have any). I used black pepper instead. Very tasty. - 11/20/09
  • HARRPJ
     Used Oriental sesame oil [drops], lost the high sodium by using the very low sodium Braggs Liquid Aminos [soy sauce] Froze the tofu before pressing. Pammed the skillet and lost ALL oil. soaked overnight. On wild rice/brown rice mix. - 1/8/08
  • MAMA23BEANS
     This is very yummy I broiled the tofu and it turned out great.

    - 7/8/07
  • JANTHEBLONDE
     Love this ginger orange tofu recipe! - 8/10/19
  • DAIZYSTARLITE
     yummy - 3/24/19
  • PASTORDAN_ATDCC
     Yum - 6/24/17
  • ELISMOM652
     This was the best tofu I have ever had and I have made quite a few. I only pressed it for 15 mins. and marinated it for only 40 and it was still so flavorful. We'll be having this one weekly for a while. - 1/9/17
  • AEDMISTON
     Great recipe! Used broccoli, sugar snap peas and water chestnuts for my veggies. Yummy!! - 11/2/14
  • NEEMSAY2013
     This is the first time I have tried tofu and although it was great, pressing the tofu made it VERY crumbly..not sure why :/ omitted the soya sauce, honey and sugar - 2/10/14
  • CWILLIAMSONOH
     This was AWESOME!!! I topped with Seasame seeds. I love Tofu. If you've never tried Tofu, try this recipe... - 4/21/12
  • TAZIAH
     This was absolutely delicious! My only complaint was that I couldn't fit more in! This will definitely become a staple for me. Thank you so much for sharing it! :o) - 3/16/12
  • MOZERI
     Great way to use the left over veggies in the refrigerator. I used a 1/2 squash, 1/2 red pepper, edamane, carrots, and celery. The tofu was too soft for my liking so I think next time I'll try frozen tofu. Very flavorful. - 3/4/12
  • CD9308136
     Lots of flavour. Made meat eating friends VERY jealous! Total success. - 6/19/11
  • SMYRNAG
     Even after pressing tofu I found it mushy. So, I browned it in the oil as directed and then removed from pan. Stir fried the veggies next and then added the tofu back. - 4/19/11
  • SAPHIRA78
     My whole family thought this turned out very good. I will double the sauce next time, but other than that it is perfect! We served it with stry fry veggies and brown rice. - 3/1/11
  • JULIETHWAITES72
     Very Good,my whole (meat eating) family enjoyed this Kids age 3,9,14.I will definitely make this again. - 2/17/11
  • JAMIEMONSTER
     DELICIOUS! I made this exactly as stated in the recipe, except I doubled the sauce, added a little potato starch to thicken, & added about 1/2 tsp chinese 5 spice powder. I may have also added more hot pepper flakes, but I like it hot. PERFECT blend of sweet, tangy, & spicy. THANK YOU!!! - 2/1/11
  • RENECHAR
     This will be my first "dinner-type" tofo receipe! It sounds great. All the comments are pretty encouraging. I'm excited to give it a try. - 1/24/11
  • SCRAPPYGRAMMY
     We loved this! Along with the 4-6 cups of veggies, I added a 14 oz. can of sliced mushrooms! My skeptical 22-year-old even admitted that it was "okay" and said it was okay to try again. I did thicken the liquid with a couple of teaspoons of natural corn starch. The marinade sauce is perfect! - 4/27/10
  • TRISHAANN56
     This an excellent recipe, I've already made it a couple of times. - 4/9/10
  • SWIMMOM511
     very flavorful. I served this over brown rice with broccoli, carrots and cauliflower as the veggies. - 3/3/10
  • TEENYTINYPIP
     OMG SO GOOD!! love the spice! Next time I'm goingto experiment by adding cornflour to see if I can make the sauce a bit thicker - 2/24/10
  • KATATAT
     So good! Doubled the amounts used in the sauce to make sure there was enough. Used sweet yellow and red bell peppers, mushrooms, onions, and broccoli for the veggies. - 2/5/10



© 2024 SparkPeople, Inc. - Terms - Privacy