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tangy orange tofu platter

Tangy Orange Tofu

  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Diet: Vegan


This Tangy Orange Tofu is a great vegetarian option for weeknight eating for the whole family!


For the tofu:
1 pound firm tofu

1 cup grain free all-purpose flour blend (I like Bob’s Red Mill Paleo Baking Flour or King Arthur Paleo Baking Flour. We used almond flour, arrowroot starch, coconut and tapioca flour.)

1 tablespoon plus 2 teaspoons arrowroot, divided

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

4 tablespoons (1/4 cup) light olive oil

2 teaspoons cold water

Sliced green onions, to garnish

Sesame seeds, to garnish

For the Sauce:

1/2 cup orange juice

1/4 cup Tessemae’s Ketchup

3 tablespoons unsweetened rice vinegar

3 tablespoons hot sauce

3 tablespoons coconut aminos

3 teaspoons toasted sesame oil

1 ½ teaspoons finely chopped garlic



To release the moisture from the tofu, wrap the block of tofu in paper towel or in a kitchen towel. Place a heavy pot or plate on top of the wrapped tofu to weigh it down and squeeze out the excess moisture. The block will feel more firm.

Next, cut the tofu block in half horizontally. Keeping the sides together like a sandwich, lay the block flat and cut it in half lengthwise, then slice each half in half lengthwise again. At this point you have a total of 8 cut pieces, 4 on top half and 4 on the bottom half of the block. Finally, cut the block in half across the middle, so that you end up with 16 tofu logs of equal size.

In a shallow bowl, stir the flour with 1 tablespoon arrowroot. Season all sides of the tofu with salt and pepper, then put the tofu in the flour mixture and turn them until they’re completely coated.

In a medium bowl, combine the orange juice, Tessemae’s ketchup, rice vinegar, hot sauce, coconut aminos, toasted sesame oil and garlic. Set aside


In a large nonstick pan, heat the 4 tablespoons light olive oil over high heat until hot but not smoking. Reduce the heat to medium low and add one tofu piece to test the temperature, timing and to familiarize yourself with working with a grain and gluten free flour blend, which can burn easily. Aim for a total of 7 to 8 minutes, or until all sides are golden brown, but keep an eye on it, as the time can vary based on your pan and the heat of your stovetop and it can easily burn.


Working in batches, fry the remaining tofu logs in the oil, flipping them until all sides are golden brown. For me it took about 2 minutes for each side to brown, for a total cook time of 6 to 8 minutes. Keep checking your oil and play around with the temperature between medium and medium low to allow the tofu logs to become golden brown but not burned. Transfer them to a tea towel-lined plate to drain.


In the same large nonstick pan, use a paper towel to wipe out the oil and the residue. In a small bowl, whisk the 2 teaspoons of arrowroot and 2 teaspoons of cold water to make a slurry and set aside. Over medium heat, add the sauce to the pan. Add the slurry into the sauce and gently whisk the sauce to combine and thicken, for about 2 minutes. Remove the pan from the heat.


In a large serving platter, place the tofu logs and pour ½ cup of the sauce over the top. Add more sauce if needed. Garnish with green onions and sesame seeds and serve with any remaining sauce. Feel free to serve over a bed of white rice or on their own. So delicious!


Feel free to double the tofu, but you will want to fry it in two batches.

Keywords: orange tofu

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