Orange Hoisin Glazed Tofu and Veg - The Vegan Eskimo

Orange Hoisin Glazed Tofu and Veg - The Vegan Eskimo

In Belgium I use the Conimex hoisin sauce from Delhaize.

In Denmark I use the Coop hoisin sauce from Kvickly.

I have tried numerous of other hoisin sauces, but they are not created equal, but the two above are really nice!

The best of two worlds, orange and hoisin makes this glaze so delicious and flavourful with lots of ginger, garlic and lime juice, served with fluffy tofu and quick stir fried vegetables. Use vegetables of choice, anything goes, just pre-fry the harder vegetables first, then add the delicate ones later, so all have the same textural bite to them !

Serves 4-5


Tofu & Marinade

  • 550g firm tofu (19.4 oz)
  • 2 tablespoons soy sauce
  • 2 tablespoons garlic sriracha
  • 2 tablespoons peanut oil
  • 1 teaspoon freshly ground black pepper

Orange Hoisin Glaze

  • 200ml hoisin sauce preferably from Conimex (6.8 oz)
  • Juice from 2 fresh oranges
  • Juice from 1 lime
  • 6 garlic cloves, thinly sliced
  • 1 thumb of ginger, grated
  • 2 teaspoons sambal oelek (or to taste)
  • Pepper to taste
  • 120ml water (1/2 cup)
  • 2 teaspoons potato starch + little water for slurry

Stir Fry Veg

  • 1 onion
  • 1/2 zucchini
  • 1 red bell pepper
  • 3 carrots
  • 2 tablespoons peanut oil

Serve with

  • 4 servings of sticky rice
  • Sliced spring onion
  • Sesame seeds

What you will need

  • Cutting board and knife
  • 1 bowl
  • 1 lined baking tray
  • 1 pot for sauce
  • 1 grater
  • 1 vegetable peeler
  • 1 wok for veg
  • 1 pot with fitting lid for rice
  • Measuring cup
  • Measuring spoons


  1. Drain the tofu  and cut into 2 cm or so (1”) rectangular chunks. Add to a bowl, add in the marinade and toss to coat. Let rest in fridge to soak for 30 minutes or so.
  2. Add the tofu to a lined baking tray. Baked in a preheated oven on 200c (390 F), in the middle oh the oven on normal setting until golden and slightly crisp on the edges, about 15-20 minutes or so, keep and eye on them.
  3. Add all the sauce ingredients - except the slurry - to a pot. Bring to a simmer. Take off heat. Mix the slurry in a small bowl, add to the sauce, whisk well while bringing it back to a simmer. Simmer while stirring until thickened. Set aside.
  4. Peel the carrot and onion. Julienne the onion, carrot, zucchini and red bell pepper. Add the carrot and peanut oil to the wok, fry for a few minutes, then add in the onion, zucchini and bell pepper. Fry for a few minutes, leaving the vegetables with a bite to them, then pour over the sauce. Bring to a simmer.
  5. When the tofu is golden add to the sauce and glaze them. Serve with sticky rice, sesame seeds and spring onion.

Enjoy !

 Orange Hoisin Glazed Tofu and Veg - The Vegan Eskimo