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Meatless Monday: Orange-ginger tofu stir-fry

Combined, oranges and ginger make a great sauce for a meatless stir-fry. This easy recipe is full of vibrant flavor and will brighten up any meal!

Orange-ginger tofu stir fry

Bright citrus fruit can liven up any day! For Meatless Monday, serve up what will likely become a favorite dish in your house: This recipe for orange-ginger tofu stir-fry is tangy, bright and hearty. Toss in your favorite veggies like broccoli, bell pepper, onion, asparagus or even baby bok choy or spinach. There are so many options!

Orange-ginger tofu stir-fry recipe

Serves 2


For the orange-ginger marinade

  • 1 cup orange juice
  • 1 garlic clove, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Sriracha or other hot sauce
  • 1/4 teaspoon fresh grated ginger

For the stir-fry

  • 6-8 ounces extra-firm tofu, drained and moisture pressed out, cut into cubes
  • 1 tablespoon cornstarch
  • 2 tablespoons canola oil
  • 3 cups favorite vegetables cut into bite-size pieces
  • 1/4 teaspoon salt
  • 2 servings cooked rice


For the orange-ginger marinade

  1. In a large bowl, add the orange juice, garlic, soy sauce, Sriracha or hot sauce and ginger. Whisk together and set aside.
  2. After drying the tofu with paper towels (press out as much moisture as possible), cut it into cubes.
  3. Add the tofu to the marinade, making sure the liquid covers the tofu and refrigerate for about 30 minutes.

For the stir-fry

  1. Combine the cornstarch with 2 tablespoons of the marinade in a small bowl. Whisk it together until it’s smooth, then set it aside.
  2. Remove the tofu from the marinade, and reserve the liquid.
  3. Add the canola oil to a large skillet or wok over high heat. When the oil is hot, add the tofu and cook, flipping once or twice, for 1-2 minutes.
  4. Add the vegetables to the skillet. Be sure to add the heartier vegetables first (like broccoli, peppers and onions), and the softer vegetables (like spinach or baby bok choy) just before you’re finished cooking. Cook, stirring, for 1-2 minutes.
  5. Add the reserved marinade to the skillet and bring it to a boil.
  6. Once boiling, stir in the cornstarch mixture to thicken the marinade, along with the salt.
  7. Stir all the ingredients so they’re coated with the marinade, then remove the skillet from the heat.
  8. Evenly divide the mixture and serve it warm over rice.

Brighten up your Meatless Monday meal!

More Meatless Monday recipes

Sun-dried tomato frittata
Walnut-apple cheddar cheese pizza
Baked falafel

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