Stir-Fried Tofu with Orange Sauce

Stir-Fried Tofu with Orange Sauce

Stir-Fried Tofu with Orange Sauce

Don’t panic at the word Tofu.  I am not going to force you to eat it.  But hear me out first.

Luckily for me both Sunshine and Bear love Tofu….Mr. Man?  mmmm not so much.  I mean he doesn’t complain much about food but I know that given a choice over chicken/steak stir-fry or Tofu, he would pick the animals first!  Which is why I usually make Tofu when he’s at the Fire Station.

I have a couple “secrets” that make a world of difference in my opinion when it comes to Tofu.  Most people complain that it’s mushy and/or flavorless.  So I take a couple extra LITTLE steps to insure we have flavorful crispy tofu when I make is stir-fry.  I promise it’s not brain surgery and it will make even the most skeptical person like (and possibly love) tofu!

Recipe adapted from Stir-Fried Section in: The America’s Test Kitchen Healthy Family Cookbook

Let’s get to it.


For the tofu:

1 14-ounce extra-firm tofu, cut into 1-inch cubes

1 tablespoon toasted sesame oil

1 tablespoon cornstarch

1 tablespoon all-purpose flour

3 teaspoons low-sodium soy sauce

2 teaspoons dry sherry (or Chinese rice cooking wine)

For the Orange Sauce:

1/2 cup orange juice

1/4 cup dry sherry (or Chinese rice cooking wine)

2  tablespoons low-sodium soy sauce

1 tablespoon Asian chili-garlic sauce

2  teaspoons sugar

2 teaspoons cornstarch

1 teaspoon toasted sesame oil

1 teaspoon grated orange zest

For the stir-fried:

1 red bell pepper thinly sliced

1 8-ounce container mushroom thinly sliced (white button or small/mini portabella)

1 onion thinly sliced

1 carrot peeled and thinly sliced

3 garlic cloves crushed and finely chopped

1 tablespoons sesame seeds toasted

How to:

For the tofu: the first step is to drain your container, dice your tofu into 1-inch pieces.  Spread your tofu out over a baking sheets lined with several pieces of paper towels.  Cover your tofu with several more pieces of paper towels.  Put another baking sheet over those and top with a large/heavy objects (I use a cast iron pan) to squeeze the water out of your tofu.  Do not panic it won’t be dry.  Leave this be for about 10-15 minutes.

cubed on paper towels

cubes on paper towels….no, really! 😉

the squeezer :)

the squeezer 🙂

While your tofu is being squeezed, make your tofu marinade.  In a large bowl combine your 1 tablespoon sesame oil, 1 tablespoon cornstarch, flour, 3 tablespoons soy sauce and 2 teaspoons dry sherry.  After 10-15 minutes add your drained tofu and gently toss to cover everything.  Set aside.

not the most appetizing picture but you get the idea

not the most appetizing picture but you get the idea

In a medium bowl make your orange sauce.  Combine your orange juice, 1/4 cup dry sherry, 2 tablespoons soy sauce, Asian chili-garlic sauce, sugar, 2 teaspoons cornstarch, 1 teaspoon sesame oil and grated orange zest.  Mix everything well and set aside.

Note: I put all my sliced and diced vegetables in a large bowl together so they are ready to hit the pan.  (except the garlic)

In a large non-stick pan, heat 2 tablespoons canola oil.  Working in batches brown your tofu on all sides.  Remove browned tofu to a plate lined with paper towels and set aside.  Do not wash your pan.  Add all your vegetables at once.  Cook on medium-high until soft and fragrant.  Add your garlic and cook 1-2 minutes more.  Add your tofu, gently toss to combine.  Add your orange sauce, bring to a simmer and cook for 3-4 minutes until thickened.  Add your toasted sesame seeds and gently stir.  Serve over white rice or rice noodles.

golden little pieces of tofu

golden little pieces of tofu

Smelling and looking delicious!

Smelling and looking delicious!

Delicious.  I love the hint of spices from the Asian chili-garlic sauce.  I love how the tofu takes on so much flavor in such a short period of time.  Healthy, easy and full of delicious vegetables!

Time to try something new? Healthy, meatfree and loaded with veggies: scrumptious!

Time to try something new? Healthy, meat-free and loaded with veggies: scrumptious!

Note: you could substitute your tofu with chicken, but your chicken will need to marinate at least 1 hour prior to cooking.  You would need about 2 whole chicken breasts.

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Peace and Give Tofu a Chance,



One thought on “Stir-Fried Tofu with Orange Sauce

  1. Alright, I haven’t gone to the dark side yet…as in doing tofu, but you make it looks so darn easy and delicious! Reckon I’ll put it on my shopping list!! Sounds fabulous, Miss Isabelle!! xo

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