Wednesday, April 3, 2013

Sticky Orange Tofu

Sticky Orange Tofu |

This is another quick way to serve tofu.  Tofu is cut into triangles (how fancy!) and cooked in a skillet.  Then, it is cooked and tossed in a glaze made of orange marmalade, soy sauce, and a few other ingredients.  If you typically like orange flavored foods at Asian restaurants, give this a try!  While it isn't my favorite tofu recipe (they can't all be my favorite!), it is definitely one that I will make again.

I served this tofu with these orange sweet potatoes and also kale roasted with olive oil and garlic.   Prep the sweet potatoes first and get those in the oven while you cook and prepare everything else.

Sticky Orange Tofu |

Sticky Orange Tofu

Serves: 4


  • 1 15 oz package of extra firm tofu (drained and pressed as necessary), sliced thin and cut into triangles
  • 1 tablespoon coconut oil
  • 3 tablespoons soy sauce
  • 1 tablespoon water
  • 4 tablespoons low sugar orange marmalade (I got this one
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon sriracha (or less if you don't want it spicy)
  • 2 teaspoons minced garlic


1)  Heat one teaspoon of oil in a large skillet over medium-high heat.  Add some of the tofu in a single layer.  Cook until brown, then flip and cook until the other side is brown.  This will take about 5 minutes.  Remove tofu to a plate.  Repeat with more oil/tofu until all of the tofu is cooked.

2)  Meanwhile, in a small bowl whisk together soy sauce, water, marmalade, lemon juice, sriracha, and garlic.  Once tofu is cooked, and mixture to the hot pan and reduce heat to low.  Cook glaze for about one minute until thickened, stirring frequently to prevent it from burning.  Add tofu back to the skillet with the glaze and gently toss to coat.

3)  Serve immediately with vegetables of choice and/or rice as desired.

(recipe adapted from Veggie Belly)

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