This vegan orange tofu and broccoli stir-fry gets its bright, tangy flavor from a quick sauce made with fresh orange juice, orange zest, and a splash of sesame oil and ginger. Baked tofu strips and tender-crisp broccoli soak up the glaze beautifully, while a scattering of toasted cashews adds a satisfying crunch to every bite.
What makes this dish such a good one to keep in your regular rotation is how quickly the sauce comes together with pantry staples - no jarred sauces needed here. Serve it over rice or alongside Vegetable Chow Mein for a fuller Asian-style spread, with a platter of raw vegetables on the side to round things out. The whole dish comes together in about 30 minutes, making it an easy weeknight option.
Photos by Evan Atlas.
Key Ingredients & Substitutions
- Fresh orange juice and zest - the backbone of the sauce. Fresh juice makes a real difference here, and the zest adds an extra boost of citrus flavor if you have an organic orange on hand.
- Arrowroot or cornstarch - this thickens the sauce so it clings to the tofu and vegetables instead of pooling in the pan.
- Baked tofu - already seasoned and firm, this holds its shape well when stir-fried into strips and needs no pressing.
- Broccoli and red bell pepper - cut into bite-sized pieces so they cook quickly and evenly together, adding color and crunch.
- Toasted cashews - scattered over the top just before serving, these add a rich, buttery crunch that pairs perfectly with the citrus sauce. Toasted peanuts or almonds work as substitutes.
Helpful Tips
- Whisk the arrowroot or cornstarch into the water fully before adding the remaining sauce ingredients, so it dissolves smoothly without any lumps.
- Cook the garlic over low heat just until golden - a minute or two is enough, since it can turn bitter if it browns too much.
- Cover the pan while the broccoli steams so it cooks through quickly and turns bright green rather than dull.
- Add the sauce only after the tofu and vegetables are already cooked through, then let it bubble briefly until thickened, since it can scorch if left too long.
Variations
Swap in snap peas, sliced carrots, or baby corn for some of the vegetables if you'd like more variety. For extra heat, add a pinch of red pepper flakes or a small splash of sriracha to the sauce. If you don't have fresh oranges on hand, a good-quality store-bought orange juice works fine, though the flavor will be a touch less vibrant.
Serving Ideas
Serve this over steamed rice or alongside Vegetable Chow Mein for a complete Asian-inspired meal. A platter of raw vegetables, like carrot and cucumber sticks, makes a nice fresh contrast on the side.
Storing & Freezing
Leftovers keep well in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave. This dish freezes reasonably well for up to 2 months, though the broccoli and bell pepper will soften somewhat once thawed and reheated. For the best texture, add the cashews fresh after reheating rather than freezing them with the rest of the dish.
Recipe
Vegan Orange Tofu & Broccoli
Ingredients
For the sauce
- 2 tablespoons arrowroot or organic cornstarch
- 2 tablespoons reduced-sodium soy sauce or tamari
- ¾ cup orange juice preferably fresh
- 1 tablespoon orange zest optional, but highly recommended if using organic oranges
- 1 tablespoon rice vinegar or other mild white vinegar
- 2 teaspoons dark sesame oil
- 2 teaspoons grated fresh ginger or more, to taste
For the stir-fry
- 1 tablespoon safflower oil or other neutral vegetable oil
- 2 cloves garlic minced
- 2 large broccoli crowns cut into bite-sized pieces
- 1 medium red bell pepper cut into short, narrow strips
- 8 ounce package baked tofu cut into short, narrow strips
- Freshly ground pepper and extra soy sauce to taste, optional
- ¼ cup toasted cashew pieces or more as desired, optional
Instructions
- Combine the arrowroot or cornstarch with ¼ cup water in a small mixing bowl and stir to dissolve. Stir in the remaining sauce ingredients, then set aside until needed.
- Heat the oil in a stir-fry pan. Add the garlic and cook over low heat for 1 to 2 minutes, or until golden.
- Add the broccoli and ¼ cup water. Cover and cook over medium heat until the broccoli just turns bright green and tender-crisp, about 3 to 4 minutes.
- Stir in the bell pepper and tofu, turn the heat up to high, and stir-fry for 2 to 3 minutes.
- Pour in the sauce and cook just until it has thickened and everything is well heated through. Season with extra soy sauce (or pass around) to taste, and plenty of pepper.
- Scatter the cashews over the top and serve at once.
Frequently Asked Questions
Can I use a different type of tofu?
Yes - extra-firm tofu, pressed well and cut into strips, works fine if you don't have baked tofu on hand. It will need a bit more oil and time in the skillet to develop a good golden color, since it doesn't come pre-seasoned the way baked tofu does.
Do I have to use fresh orange juice?
Fresh juice gives the best, brightest flavor, but a good-quality store-bought orange juice works in a pinch. If you have an organic orange on hand, it's worth zesting it for the sauce even if you use bottled juice, since the zest adds a real boost of citrus flavor.
Can I leave out the cashews?
Yes - the cashews are optional and mainly add crunch and richness. Toasted peanuts or almonds work as a substitute, or you can leave them out entirely for a nut-free version of the dish. A sprinkle of toasted sesame seeds is a nice nut-free alternative if you still want a bit of crunch on top.
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