By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 3
194 cal · 10 min
Orange Tofu
Recipe GLPR65b89b1ff00ea0
Crispy pan-fried tofu cubes glazed in a bright, tangy orange sauce infused with fresh ginger and garlic. This quick Asian-inspired dish combines tender tofu with a glossy, citrus-forward coating and is finished with toasted sesame seeds and fresh scallions for added texture and flavor.
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Ingredients
1 pound Firm tofu
4 tablespoons Potato starch
1 Fresh orange
2 tablespoons Soy sauce
1 teaspoon Minced garlic
1 teaspoon Minced fresh ginger
1 tablespoon Brown sugar
4 tablespoons Canola oil
Sliced scallions
Sesame seeds
Directions
Press the firm tofu between paper towels or a clean kitchen towel under a light weight for 5 minutes to remove excess moisture. Cut the pressed tofu into 1-inch cubes.
Place the potato starch in a shallow bowl. Gently toss the tofu cubes in the starch until evenly coated on all sides.
Juice the orange to yield approximately 4–5 tablespoons of fresh orange juice. In a small bowl, whisk together the orange juice, soy sauce, minced garlic, minced ginger, and brown sugar until the sugar dissolves.
Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the starch-coated tofu cubes in a single layer. Cook without stirring for 2–3 minutes until the bottom is golden and crispy.
Gently stir and continue cooking for another 2 minutes, turning the tofu to crisp additional sides.
Pour the orange sauce into the skillet and stir gently to coat all the tofu pieces. Cook for 1–2 minutes more, stirring occasionally, until the sauce thickens and coats the tofu.
Transfer the orange tofu to a serving plate and garnish generously with sliced scallions and toasted sesame seeds. Serve immediately while warm.
Comments
Tofu, soy sauce, garlic, ginger, and sesame seeds are stocked at every major Charlotte grocery chain including Harris Teeter, Kroger, Food Lion, and Walmart; oranges and scallions are standard produce. The real constraint is potato starch, which is common at Harris Teeter and Kroger but inconsistently stocked elsewhere, so a home cook without it on hand might need a second stop or could substitute cornstarch. Cost per serving runs roughly $2–$2.50, driven by tofu at $3–$4 per block. The stated 10 minutes is plausible only if prep (chopping ginger, garlic, scallions, and zesting or juicing orange) is done in parallel; realistically add 5 minutes for a weeknight cook. This is a weeknight-friendly stir-fry that reheats adequately in a skillet and serves three without fussiness, though it is not a deeply forgiving dish if pan heat or timing slip.
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