Orange Peel Tofu

Servings 4
Author Debi


For Sauce

  • 1 orange zested and juiced
  • ½ cup vegetable broth
  • 3 tablespoons orange marmalade
  • 2 tablespoons chili-garlic paste
  • 2 tablespoons soy sauce
  • ¼ - ½ teaspoon Sriracha rooster sauce
  • a few drops of sesame oil
  • 1 tablespoon cornstarch

Everything else

  • 1 tablespoon grapeseed oil
  • 1 block extra firm tofu cut into 1" cubes
  • 2 cups assorted chopped vegetables
  • ¼ cup frozen peas optional


  1. In a medium bowl, whisk together the orange zest, juice, broth, marmalade, chili-garlic paste, soy sauce, vinegar, Sriracha , and sesame oil.
  2. In a small bowl, using a fork, whisk cornstarch with 1 tablespoon cold water. Add cornstarch mixture to the orange sauce and stir to combine. Set aside.
  3. Heat oil in a large skillet over medium-high heat. Once hot and shimmering, add tofu, and fry until golden. Add vegetables and cook until bright and crisp-tender, just a few minutes depending on what vegetables you use. Pour orange sauce over vegetables and tofu, stir in frozen peas (if using), and bring to a boil for a minute or two until thickened.
  4. Serve over rice, if desired. Enjoy!

Recipe Notes

Adapted from Poppy Talk