Orange Glazed Tofu

By Jessica Hylton - - Updated

Orange Glazed Tofu is tasty, flavourful and shows you how amazing tofu can be!

Asian Orange Glazed Tofu in two bowls.

This was quite an eventful week. The end of the World Cup (so glad that final match didn’t go into penalties because my heart can’t take it!) and the first time we tried tofu at home. I will admit, I was kinda terrified nervous but we went ahead anyway, tofu in one hand, spatula in the next.

Can I just say, I’m kinda in love with tofu now.

Top down shot of orange glazed tofu.

It wasn’t until Mr. Bakes pointed it out that I realised I had tofu every time I had miso soup at the Japanese restaurant, and I was like oh d-uh I love that stuff. But just like how some cruel person taught us that beets tastes like dirt (no, they are deliciously sweet and make amazing beet chips) someone taught us that tofu is bad for you. The truth is, it isn’t. We got tofu Non-GMO soybeans (I am all about avoiding GMOs ever since I did extensive research) and also, it’s more than possible to create tofu from many other beans, so clearly this stuff is quite normal. Don’t be afraid of tofu; I’m not trying to be reminded of meat so I won’t say it was “meaty”, but it had a wonderful texture, wasn’t mushy in any way, and best of all absorbed the flavours perfectly. Thanks to Kiersten of Oh My Veggies we felt inspired to try it!
Side on shot of two bowls of tofu.

I wish chinese food restaurants served this, because I could eat it all over again. The glaze was a great base, but the tofu absorbed it perfectly after only 10 minutes of sitting in the sauce, and was the perfect topping to my couscous. And if I thought I loved it, Mr. Bakes LOVED IT. Like, “when are we making tofu again??” loved it. Score! I’m now super interested in what else I can make with tofu. You should have seen my facial expression when I realised this magical soybean creation would soak up ANY flavour, making it perfect for dessert! Mousse! Pudding! Cheesecake! I had a sparkle in my eyes that caused Mr. Bakes to snap his fingers in front of me to bring me back to reality.

I may have created a monster…

A bowl of orange glazed tofu on a table.


Side shot of two bowls of tofu.

Orange Glazed Tofu

Orange Glazed Tofu is tasty, flavourful and shows you how amazing tofu can be!
by: Jessica in the Kitchen
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 2 servings
Course Dinner
Cuisine Asian
  • 1 block of exta-firm tofu
  • Chopped red peppers for topping (optional)

Orange Glaze:

  • 2 tablespoons Orange marmalade
  • Juice of 1 orange
  • 1 tablespoon light soy sauce or liquid aminos or tamari
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons of water


  • Press tofu for 30 minutes in the whole block (you can put a towel underneath it, then one on top of it and put some books on top to press it. This will help to remove the water and won't leave it feeling mushy.
  • When tofu is pressed (it should look much thinner and the towel will be wet), cut it into cubes.
  • In a pan over medium heat, sautée tofu for 5 minutes on each side until golden brown. Remove from heat.
  • Combine all the sauce ingredients in a bowl and whisk together.
  • In another pan over medium high heat, cook down sauce for 5 minutes until it begins to thicken, then add tofu and let tofu sit in the sauce for 10 minutes on medium-low heat to allow tofu to absorb the flavours of the sauce. Remove from heat.
  • Serve over quinoa or couscous, top with chopped red peppers and enjoy!


Calories: 261kcal | Carbohydrates: 28g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Sodium: 501mg | Potassium: 119mg | Fiber: 3g | Sugar: 19g | Vitamin A: 147IU | Vitamin C: 36mg | Calcium: 281mg | Iron: 2mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating


  1. Kelly says:

    Holy moly, this looks amazing girl! We love tofu but have never tried adding that fantastic looking glaze on it – this would definitely be a hit at our house 🙂

  2. Yum, this looks so good! My boyfriend has been buying tofu a lot lately, so I desperately need good tofu dishes, lol. 😉

  3. zerrin says:

    Mmmmm that looks delish! Can’t wait to try it! Pinned!

  4. Meredith Petrnousek says:

    I made this for dinner with steamed broccoli and some shredded carrots instead of peppers and doubled the sauce. My family, even my 4 year old, enjoyed it a lot! Good way to use up the orange marmelade wasting space on my shelf, too. Delicious!!

  5. Jenette says:

    I just made this tonight with some orange and fig marmalade that I had on hand and it was amazing! My husband raved about it. I will definitely be making this again!

    • Jessica says:

      So glad you enjoyed this Jenette – thank you so much for the feedback!!

  6. F says:

    I checked the different brands of soy sauce in our supermarket, and all of them contained wheat flour. I was going to make this recipe for a friend with coeliac disease, who ends up in hospital if she eats any gluten at all. So I would warn others to doublecheck their soy sauce if they are needing a truly gluten-free recipe – I haven’t yet found any soy sauce that is gluten-free.

  7. Katie says:

    5 stars
    I made this tonight – delicious! I didn’t have orange marmalade, so I simmered the juice from one orange with some sugar (about 1 tsp) in a small saucepan for about 20 minutes until it reduced a little bit. I then added this mixture to the rest of the sauce. It turned out great, although I’m sure it would have been even better as written. Thank you!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much for your kind words, Katie! We’re so happy that you enjoyed it. Great job on the improvisation btw.

  8. Jessie says:

    Hi! Making this now! What oil do you recommend for sauteeing?

    • Gavin | Jessica in the Kitchen says:

      Any oil that you like. I normally use coconut oil or olive oil. I hope this helps!

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