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Sweet Chili Orange Tofu
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Sweet Chili Orange Tofu

This Sweet Chili Orange Tofu is a flavorful and delicious way to celebrate citrus season! With satisfying tofu, lots of vegetables, and a sweet-spicy-tangy sauce, it makes for a cozy lunch or dinner for any season.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Keyword: citrus, mandarin, orange tofu, sprouts, sumo, sweet chili, tofu recipes
Servings: 3 people


  • 1 14 oz. block organic extra firm tofu
  • 1 tbsp. sesame oil divided
  • 2 tsp. soy sauce
  • ¼ tsp. garlic powder
  • 1 small onion finely chopped
  • 6 oz. mushrooms sliced
  • 1.5 bell peppers diced
  • 1 tbsp. sesame seeds
  • ¼ cup thinly sliced scallions
  • 3-4 servings noodles or rice

Sauce Ingredients

  • ¼ cup + 2 tbsp. juice of Sumo Citrus Mandarins
  • 1 tbsp. rice vinegar
  • 1 tbsp. sweet chili sauce
  • 4 tsp. chili garlic sauce
  • 1 tbsp. freshly grated ginger
  • 1 tbsp. agave
  • 1 tbsp. soy sauce
  • 1 tsp. garlic powder
  • 2 tsp. sesame oil
  • 1 tbsp. ketchup
  • 2 tsp. cornstarch + 2.5 tsp. water cornstarch slurry


  • Drain the 14 oz. block organic extra firm tofu and place on a plate. Wrap paper or kitchen towel around the tofu and gently press to remove excess water. Cut the tofu into 2 cm cubes.
  • Place a large skillet over medium heat and add 1 tsp. sesame oil. Once hot, add the tofu cubes and let them cook for 3 to 4 minutes on a side, then do the same on a few more sides until most sides are lightly golden and crisp.
  • While the tofu is cooking, this is a good time to cook noodles or rice, if serving with the tofu.
  • Towards the end of the tofu cooking, drizzle in the 2 tsp. soy sauce and sprinkle with the ¼ tsp. garlic powder. Continue to stir fry another minute, careful to not break up the tofu. Transfer the tofu to a plate.
  • Add another 2 tsp. sesame oil to the pan along with the 1 small onion (finely chopped). Cook for 3 minutes. Add the 6 oz. sliced mushrooms. Cook for 3 to 4 minutes, then add the 1.5 bell peppers (diced) and continue to cook another 4 to 5 minutes until the peppers are crisp-tender.
  • While the vegetables are cooking, whisk together the sauce ingredients (1/4 cup + 2 tbsp. Sumo Citrus Mandarin juice, 1 tbsp. rice vinegar, 1 tbsp. sweet chili sauce, 4 tsp. chili garlic sauce, 1 tbsp. freshly grated ginger, 1 tbsp. agave, 1 tbsp. soy sauce, 1 tsp. garlic powder, 2 tsp. sesame oil, 1 tbsp. ketchup, and the cornstarch slurry (2 tsp. cornstarch + 2.5 tsp. water)).
  • When the peppers are crisp-tender, add the tofu back to the pan. Push everything to the side of the pan and add the sauce. Let the sauce heat up and bubble for around a minute, then stir together with the tofu and vegetables.
  • Serve topped with 1 tbsp. sesame seeds and ¼ cup sliced scallions.