This recipe was inspired by all of those Orange Chinese takeout dishes that may be tasty while you’re eating them, but make you feel pretty bad afterwards and are most certainly not healthy. My Orange Glazed Tofu manages to put a fresh and healthy spin on the takeout favorite ,without sacrificing any of the flavor. To make this tasty meal, the tofu is cut into cubes, then oven roasted until crispy on the outside and creamy on the inside. After roasting, the tofu cubes are tossed in an absolutely delectable orange glaze filled with fresh ginger, fresh orange juice, soy sauce and more. Add the tofu cubes to a bed of rice and you have a simple yet spectacular new way to enjoy tofu.
Orange Glazed Tofu
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6 ounces lite firm tofu (like the kind by Mori Nu)
1 tablespoon gluten free soy sauce
Salt & Pepper
1/2 teaspoon grapeseed oil
1 garlic clove
1/4 teaspoon red pepper flakes
1 teaspoon fresh ginger root, peeled & grated
1/4 cup fresh orange juice (about half of a large orange)
1.5 teaspoons mirin (you can find this online or in the international section of most supermarkets)
1.5 teaspoons gluten free soy sauce
1/2 teaspoon Truvia Sweetener
1 tablespoon fresh parsley, finely chopped
1-2 teaspoons fresh orange zest, finely grated
1 tablespoon fresh scallions, chopped
3/4 cup cooked brown rice
Additional Fresh Parsley
Additional Fresh Scallions
1. Cut tofu in half lengthwise to form 2 rectangular pieces. Pat each piece dry with paper towels, then arrange side by side on a cutting board lined with multiple layers of paper towels. Top tofu with a few more layers of paper towels, then place a heavy plate or bowl on top. Weigh plate down with a heavy box or can.
2. Press tofu for 25-30 minutes, then uncover. Preheat oven to 425 degrees and line a rimmed baking sheet with aluminum foil and spray with olive oil spray. Cut each tofu piece into 8 cubes so you have 16 cubes total.
3. Place tofu cubes on prepared baking sheet and season with salt and pepper. Drizzle soy sauce on top of tofu and gently stir to coat tofu in sauce.
4. Place baking sheet in oven and roast for 10 minutes. Remove from oven and spray tops of tofu with a layer of olive oil spray, then use a small spatula to carefully flip the cubes. Return to oven, and continue to roast, 9-10 minutes more, or until tofu is golden on top and bottom and beginning to “puff”.
5. After flipping tofu and returning to oven, begin the glaze--add oil to a small saucepan and heat to low. Add garlic, red pepper flakes, and ginger, then sauté for about 1 minute.
6. Stir in orange juice, mirin, soy sauce and Truvia. Raise heat to high and bring sauce to boil, stirring often. Reduce heat to low, and simmer, stirring frequently, until mixture is reduced to a glaze-like consistency, 7-10 minutes.
7. Once glaze is reduced, stir in parsley, orange zest, and scallions. Taste for seasoning, then gently fold in tofu cubes until coated in glaze.
8. Arrange cooked rice on serving plate, then scoop glazed tofu on top. Garnish with parsley and scallions and enjoy!
Nutrition Information--approximately 310 calories per serving (entire recipe including rice)
approximately 155 calories per serving without rice