Friday, March 1, 2013

Sticky Orange Glazed Tofu

Gooey Goodness!

Sticky Orange Glazed Tofu

1            large celery, sliced
1            large carrot, sliced
2            green onions, white and green parts
              olive oil for saute’

1           14 oz. pkg. extra-firm tofu (we like Trader Joe’s sprouted)
1/4         cup arrowroot or cornstarch
1 1/2      teaspoons salt
              olive oil for frying

1            cup orange juice
1            cup ketchup
2            tablespoons Agave
4            teaspoons white vinegar
4            teaspoons vegan Worcestershire sauce
              hot sauce (to your liking)
1            garlic clove, minced
              water (to thin sauce at end of cooking)
2            cups brown rice, cooked

***Prep Tofu:  Press water out of the tofu.  Wrap it tightly in dry paper towels or clean kitchen towel. Set the tofu on flat surface and place a small baking pan on top.  Then stack with something heavy like a canned food or books on top.  Let the tofu sit for 20 minutes while it releases its water. 

Veggies:  Add diced vegetables to oiled pan.  Cook until semi soft, keep a bit of a bite to them.  Remove and put in a bowl to be added back to sauce later.

Sauce:  To a sauce pan, add orange juice, ketchup, agave, white vinegar, vegan Worcestershire sauce, hot sauce and minced garlic clove.  Cook medium heat until it thickens.

Tofu:  Mix Cornstarch and salt together, put in bowl.  Chop tofu into cubes, dredge tofu cubes into arrowroot mixture by tossing.  Heat enough oil into large heavy-bottomed skillet and begin adding tofu cubes in batches.  Cook until browned on one side, then turn.   Remove when brown and crispy and put on paper towel to remove excess oil.

Assemble tofu onto baking sheet, pour some of the sauce onto the tofu cubes, broil on high until tofu gets nice and sticky from the sauce.  While tofu is in oven, add the vegetables to the remaining sauce and re-heat, if sauce is too thick add a little water.    I also added a bit more Agave and salt.

When tofu is cooked, add to sauce.  Serve over rice with freshly diced green onions as a garnish.


  1. Oh, would I ever love this! Orange glazed anything is always delicious. :)

  2. Looks yummy, hope to try it soon...will use my EZ Tofu Press to get the tofu pressed!

  3. I'll have to get a Tofu press, sounds less messy than the way I do it!

    1. The EZ Tofu Press saves on papertowels and balancing cans with plates! You can press in 10-15 minutes, no more prepping hours in advance...more info at with campy video!

  4. Thanks! I've also added link to this posting. Cheers!

  5. I made this but I would recommend only using half the amount of ketchup. Other than that it would be great and the tofu consistency is delish! Thanks for posting.

    1. Yes, I agree, you can definitely cut back on the ketchup. I'll try that next time. Thanks!