Orange Lacquered Tofu

READY IN: 14mins
Recipe by drhousespcatcher

Original from the VT for April. For the Vegan option use the Maple Syrup

Top Review by KristenErinM

I saw this in VT and been wanting to try it. Made it for dinner tonight - Super good and easy. I omitted the sesame oil and added orange zest. served over leftover brown rice. i'm taking leftovers in a pita bread for lunch tommorrow. i haven't had chinese in ages because of my dietary restrictions. this dish reminded me alot of chinese takeout but it was healthy and i could feel good about eating it. thanks!

Ingredients Nutrition

  • 14 cup Braggs liquid aminos
  • 2 tablespoons orange juice
  • 2 tablespoons honey or 2 tablespoons maple syrup
  • 116 teaspoon dark sesame oil
  • 14 ounces tofu


  1. Make sure you press and drain the tofu very well then: Slice the tofu into 8 slices.
  2. Combine the Braggs, OJ, honey and oil. Sprinkle with Fresh Ground Black pepper Whisk.
  3. You can add a bit of Cayenne or Red pepper powder for a bit of a nip.
  4. Spray a large skillet with PAM. Heat to med hot. Add the tofu and cook without disturbing for 7 minutes or until Golden Brown [this is why you need to press it].
  5. Turn and cook for about 5 more or until Golden Brown.
  6. Pour in the Braggs. Shake the pan back and forth to cover the tofu Reduce heat to medium and let cook for 2 to 3 minutes until the sauce is syrupy and tofu glazed. [Sauce will get sticky if cooked longer].
  7. I served on a bed of seasoned rice.

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