Orange Tofu Veggie Stir-Fry

Author: Recipes_kw
No ratings yet
Prep Time 45 mins
Total Time 45 mins
Course Bowls, Main Course
Cuisine Asian
Servings 4 Servings


  • Stove


  • 1 cup brown rice cooked


  • 1 cup orange juice fresh squeezed
  • 2 tbsp orange zest
  • 3 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 2 tbsp apple cider vinegar
  • 1 tbsp ginger fresh, minced
  • 1 tbsp cornstarch

Stir Fry

  • 2 tbsp olive oil extra virgin, divided
  • 8 oz extra-firm tofu drained, cubed
  • 16 oz stir fry vegetables no salt added, frozen
  • 2 tbsp green onion diced
  • 1/2 tbsp sesame oil


  • Begin by preparing your rice according to their package directions. Once cooked, set to the side.
  • To prepare the sauce in a bowl, combine all the sauce ingredients and mix well. Set aside.
  • Heat a pan over medium to high heat with 1 tbsp olive oil and fry the tofu until it's browned and crispy on all sides, about 5 minutes. Transfer to a plate.
  • Add the remaining oil to the pan at medium to high heat and add the frozen vegetables and green onions. Cook till tender then add the sauce to the pan and stir. Lower the heat to medium and cook till sauce thickens. Mix the tofu back into the pan and give it a good stir.
  • Serve over cooked rice with any optional garnishes of your choice. Enjoy!

My Notes

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