Ginger Orange Tofu

4.4 of 5 (30)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Ginger Orange Tofu calories by ingredient


Easy to make, and delicious. Serve with veggies and rice. Easy to make, and delicious. Serve with veggies and rice.
Number of Servings: 4


    1 block firm tofu, pressed
    For marinade:
    1/2 cup orange juice
    1/4 cup soy sauce
    3 cloves minced garlic
    1 Tbsp grated fresh ginger (about a 1/2 in cube)
    1/4 tsp red pepper or red pepper flakes, to taste
    1 Tbsp brown sugar or honey
    2 tsp sesame oil
    For cooking:
    2 Tbsp canola oil
    4-6 cups fresh or frozen veggies (carrots, broccoli, onion, peppers, spinach, summer squash, bok choy, etc.)


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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    2 of 2 people found this review helpful
    This was the first recipe I made with tofu and really liked it. I'll definitely make it again. - 4/16/11

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    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

  • no profile photo

    1 of 1 people found this review helpful
    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

  • no profile photo

    1 of 2 people found this review helpful
    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

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    This is very yummy I broiled the tofu and it turned out great.

    - 7/8/07