Orange Tofu and Bell Peppers


Honesty time: I used to LOVE orange chicken. I mean it’s crispy fried and covered in a sweet and tangy orange glaze, what’s there not to love?

So when I came across this recipe I had to try it and share it to the world! I first found the recipe in Cooking Light and I made a few adjustments to make the ingredient ratio a little easier to follow. I hope you love it as much as I did. Use the ingredients to make the sauce just how you like it!

My favorite orange chicken was from Panda Express… 😬



  • 4 tablespoons olive oil, divided

  • 5 tablespoons corn starch

  • 1 14-15oz package extra firm tofu, drain, and cut into 3/4 inch cubes

  • 1/2 cup fresh orange juice, takes about a whole medium orange

  • 1/2 yellow onion, thinly sliced

  • 1 green bell pepper, sliced

  • 1 red pepper, sliced

  • 3 gloves garlic, thinly sliced

  • 1/2 teaspoon grated orange rind

  • 1/2 teaspoon crushed red pepper (or more to taste)

  • 3 tablespoons soy sauce or tamari

  • 1 tablespoon rice vinegar

  • 1 teaspoon maple syrup

  • 1/2 teaspoon sea salt (or more to taste)

  • 1 cup uncooked brown brown rice, rinsed


  1. Cook the brown rice. Genius kitchen has a great method.

  2. Heat 3 tablespoons olive oil in a large fry pan or medium-high heat. Combine 1/4 cup, or 4 tablespoons, cornstarch and cubed tofu in a large mixing bowl and toss to evenly coat all of the tofu cubes. Once coated, add the tofu to the fry pan and cook for about 5 minutes, or until golden brown and then flip tofu to other side and fry for an additional 5 minutes. Once browned on both sides, remove from pan and set aside.

  3. In a small to medium sized mixing bowl, combine the remaining 1 tablespoon of cornstarch with orange juice until the cornstarch is dissolved. In a separate bowl, combine the soy sauce, vinegar, maple sugar and salt. Set both aside.

  4. Heat the remaining 1 tablespoon of olive oil in the same large fry pan used to make the tofu. Add onion and bell peppers and cook for 5 minutes. Add the garlic, orange rind and crushed red pepper and cook for an additional 1 minute. Then add the juice mixture and the soy sauce mixture and bring to a boil just until the sauce starts to thicken. Serve over 1/2 cup brown rice with about a cup of the tofu and bell pepper mixture.