Ginger Orange Tofu

4.4 of 5 (30)
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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
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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.

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Member Ratings For This Recipe

  • 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

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  • 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

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  • 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

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  • Incredible!
    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

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  • 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

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