Ginger Orange Tofu


4.4 of 5 (28)
Create a Recipe Makeover
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
Report Inappropriate Recipe



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.


Rate This Recipe

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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No
  • Great recipe! Used broccoli, sugar snap peas and water chestnuts for my veggies. Yummy!! - 11/2/14

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
  • This was AWESOME!!! I topped with Seasame seeds. I love Tofu. If you've never tried Tofu, try this recipe... - 4/21/12

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
  • Lots of flavour. Made meat eating friends VERY jealous! Total success. - 6/19/11

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
  • Very Good,my whole (meat eating) family enjoyed this Kids age 3,9,14.I will definitely make this again. - 2/17/11

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No

  • 0 of 3 people found this review helpful
    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

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
  • This an excellent recipe, I've already made it a couple of times. - 4/9/10

    Was this review helpful?   yes  No
  • very flavorful. I served this over brown rice with broccoli, carrots and cauliflower as the veggies. - 3/3/10

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
  • This was fabulous and so easy! I nixed the seseme seed oil and used some seseme seeds. Used pam for cooking. I also made it with chicken and it came out great. - 6/29/08

    Was this review helpful?   yes  No
  • Wow! I left this in the marinade for 2 hours and I can't wait to try it again overnight! I am really impressed with the taste, I made it with half the oil and put broccoli,mushrooms, cauliflower, carrots and onions in as my veggies. awesome! - 10/16/07

    Was this review helpful?   yes  No

  • Good
    0 of 1 people found this review helpful
    This was...good. I've made similar recipes that I found to be better, and I agree that there should be more sauce. - 9/3/07

    Was this review helpful?   yes  No
  • Very good! I used low sodium soy and marinated it for 2.5 hours and served over wheat pasta. It was really tasty! I didn't use oil, just PAM. I would recommend making more sauce/marinade if you want more liquid because my tofu just sucked most of it up, not leaving much else for sauce. - 9/3/07

    Was this review helpful?   yes  No
See All Comments