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Orange tofu stir-fried with fennel and served over brown rice on the white plate.
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4.50 from 2 votes

Orange Tofu with Fennel

Stir-fried tofu and crunchy fennel with an orange basil sauce. Serve over brown rice or quinoa for a complete meal. Vegan + gluten-free.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Lunch/Dinner
Cuisine: Asian
Keyword: orange tofu
Servings: 3


  • 1 lb extra-firm tofu pressed and drained
  • 1 Tablespoon tamari or soy sauce
  • 1 teaspoon grated orange zest
  • 2 fresh navel oranges juiced
  • 1 teaspoon hot red pepper flakes
  • 2 Tablespoons coconut oil
  • 2 large fennel bulbs chopped into thin strips
  • 2 cloves of garlic minced
  • 1 Tablespoons freshly grated ginger
  • 3 scallions green parts only, thinly sliced
  • 10 whole fresh basil leaves chopped
  • crushed peanuts optional


  • Cut tofu into small cubes.
  • Combine tamari, orange zest, orange juice and hot red pepper flakes in small bowl and set aside.
  • In a large skillet, heat 1 Tablespoon of coconut oil.
  • Once oil is hot, add tofu and cook (without disturbing cubes) until bottoms have browned, about 2-3 minutes. Turn tofu and cook another 2 minutes or until the bottom side has browned. Turn and continue cooking until cubes are golden on every side. Transfer tofu pieces to plate and set aside.
  • Add remaining tablespoon of coconut oil to your empty skillet and heat briefly. Add fennel and stir-fry until crisp and tender, about 2 minutes. Add garlic, ginger and scallions and cook until fragrant, about 30 seconds.
  • Return tofu to pan.
  • Stir in reserved orange sauce and add basil. Cook only until the sauce coats the tofu and fennel, about 1 minute.
  • Serve stir-fry over a whole grain like brown rice or quinoa. Squeeze a little extra orange juice over each serving and top with crushed peanuts, if desired.


Serving: 1/3 of recipe | Calories: 400kcal | Carbohydrates: 33g | Protein: 22g | Fat: 22g | Fiber: 10g | Sugar: 15g