Baked, crispy tofu bites tossed in a sweet, tangy, and sticky, lemon-orange sauce.

Sticky Lemon Orange Tofu [Vegan]





For the Baked Tofu:

  • 2 blocks of firm tofu, pressed and cut into cubes
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon lemon-infused coconut oil
  • 1/2 teaspoon grated ginger
  • 1/4-1/2 cup corn starch

For the Sauce:

  • 2 tablespoons lemon-infused coconut oil
  • 1/2 cup orange marmalade
  • 2 teaspoons pimentos, minced or finely chopped
  • 2 teaspoons grated ginger
  • 2 teaspoons garlic, minced or finely chopped
  • 1 teaspoon garlic powder
  • 1 tablespoon chive, chopped
  • 2 teaspoons miso paste
  • 1/3 cup water
  • 2 tablespoons soy sauce
  • 1/4-1/2 teaspoon salt


For the Baked Tofu:

  1. Add pressed, cubed tofu to a mixing bowl with all the seasonings, except corn starch. Gently toss using a spatula until the tofu is properly coated in the seasoning.
  2. Cover the bowl and place in the fridge to marinate for an hour or overnight.
  3. To coat the tofu in corn starch; use a baking tray and sprinkle with the corn starch. Spread the marinated tofu onto the baking tray and gently toss the tofu in the corn starch until all the tofu is evenly coated.
  4. Remove the excess corn starch and bake in a preheated oven at 360ºF for approximately 30 minutes until the tofu is crispy.
  5. Remove from oven and toss baked tofu with the Sticky Lemon Orange Sauce.

For the Sauce:

  1. Add all the sauce ingredients except the soy sauce to a pot and simmer on medium heat for approximately 8 minutes, whisking in between. Simmer until the sauce has thickened, then stir in the soy sauce and salt (adjust to taste).
  2. Remove from heat and pour over the baked tofu, when ready.

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