Sweet and Savory Glazed Orange Tofu    

For this easy orange tofu recipe, combining fruit preserves, orange juice, and soy sauce results in a luscious glaze with no added fat. Consider doubling this recipe if you’re feeding tofu fans — it’s addictive!

Use a good nonstick pan: One caveat — you’ll need a good nonstick pan to cook this this in. Not the dicey kind, but something like Circulon® or Calphalon®. The preserves make the glaze pretty sticky, and you want it to stick to the tofu, not the pan.

Use extra-firm tofu: Extra-firm tofu come in 14-to 16-ounce tubs, and is the ideal variety to used when you want the tofu to hold its shape. Ideal for use in stir fries, soups, stews, and to make cutlets or nuggets.

Just a few ingredients to make Glazed Orange Tofu   

• 14- to 16-ounce tub extra-firm tofu
• Apricot or peach preserves, or orange marmalade
• Orange juice (fresh-squeezed or bottled; from 1 large orange)
• Soy sauce or tamari
• Grated fresh or squeeze-bottle ginger
• Optional garnishes: Scallion and/or sesame seeds

What to serve with glazed orange tofu

• For a tasty light dinner, serve this easy orange tofu with Braised Bok Choy with Shiitake Mushrooms and cooked rice, quinoa, or other grain.
• Or, another fantastic companion, as you’ll see in the photo just above, is Stir-Fried Soba Noodles with Corn and Cabbage. With either of these options, a simple salad or platter of raw vegetables is always welcome.

Recipe adapted from 5-Ingredient Vegan by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• 50+ Easy Tofu Recipes for Every Meal
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Yield: 3

Sweet and Savory Glazed Orange Tofu  

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Fruit preserves, orange juice, and soy sauce create a luscious sweet and savory glazed tofu tofu with no added fat.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 14- to 16-ounce tub extra-firm tofu
• 1/4 cup apricot or peach preserves, or orange marmalade
• 1/4 cup orange juice (fresh-squeezed or bottled)
• 2 tablespoons soy sauce or tamari
• 2 teaspoons grated fresh or sqeeze-bottle ginger

Optional garnishes

• Thinly sliced scallion
• 
Black or white sesame seeds

Instructions

1. Cut the tofu into 1/2-inch-thick slices crosswise to get 6 slabs. Blot well between clean tea-towels or several layers of paper towel (or use a tofu press ahead of time). Cut each slab of tofu in half to get 12 little squares.
2. Combine the preserves, juice, soy sauce, and ginger in a small bowl and whisk together.
3. Heat a medium skillet and pour in the preserves mixture. When it starts bubbling, arrange the tofu in a single layer. Turn the heat up to medium-high and cook each side for 5 minutes, or until the tofu is nicely glazed and most of the liquid has been absorbed.
4. Serve at once, scooping up any remaining glaze to top the tofu pieces. Arrange on a small platter to serve, or serve straight from the pan. Garnish with scallion and/or sesame seeds if you’d like.

See more tofu and tempeh recipes and stir-fries.