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Instant Pot Orange-Glazed Tofu with Ginger Rice

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 29, 2026 · Updated May 12, 2026
Asian-Inspired 30 mins instantpotveganeasyquickhealthyfamily-friendlyglutenfreedairyfreehighproteinflavorfulmealpreptimessaver

This quick and easy Instant Pot recipe blends high-protein extra-firm tofu with a bright, flavorful orange glaze and fragrant ginger jasmine rice. Perfect as a healthy vegan meal for busy weekdays or meal prepping, it’s naturally gluten-free and family-friendly.

Instant Pot Orange-Glazed Tofu with Ginger Rice
Prep 10 min
Cook 20 min
Total 30 min
Servings 4
Difficulty easy
Cuisine Asian-Inspired

Recipe Details

Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyeasy
CuisineAsian-Inspired
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Ingredients

Servings 4
  • 14 oz extra firm tofu, pressed and cubed
  • 1 cup jasmine rice, rinsed
  • 1 1/4 cups water
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Salt and pepper, to taste

Instructions

  1. Set your Instant Pot to 'Sauté' mode and heat the vegetable oil.
  2. Add the cubed tofu and cook for 5–7 minutes, turning occasionally, until golden brown on all sides. Remove tofu and set aside.
  3. Add the grated ginger and minced garlic to the pot; sauté for 1 minute until fragrant.
  4. Add the rinsed jasmine rice and 1 1/4 cups water to the Instant Pot. Stir to combine, scraping any browned bits from the bottom.
  5. Place the browned tofu cubes on top of the rice. Close the lid and ensure the valve is set to sealing.
  6. Select 'Manual' or 'Pressure Cook' on high pressure and cook for 4 minutes.
  7. Allow the pressure to release naturally for 10 minutes once cooking ends, then carefully quick release any remaining pressure.
  8. While the rice and tofu cook, whisk together orange juice, soy sauce, maple syrup, rice vinegar, and red pepper flakes (if using) in a small bowl.
  9. Switch the Instant Pot back to 'Sauté' mode, pour the orange sauce into the pot, then stir in the cornstarch slurry to thicken the sauce.
  10. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and becomes glossy.
  11. Gently fold the tofu and rice into the orange glaze until well coated. Season with salt and pepper to taste.
  12. Serve topped with sliced scallions and toasted sesame seeds.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize this Instant Pot vegan and gluten-free recipe with easy ingredient swaps to suit your taste and dietary preferences while keeping it nutritious and flavorful:

  • Tofu: Swap extra firm tofu with tempeh or chickpea tofu for varied texture and flavor, maintaining a high-protein vegan profile.
  • Jasmine Rice: Replace with brown rice or quinoa for added fiber and a heartier grain. Adjust cooking times as needed.
  • Orange Juice: Use tangerine or mandarin juice for a sweeter citrus flavor, or substitute with lemon juice and a touch of sweetener for a tangier glaze.
  • Soy Sauce: Choose tamari for gluten-free cooking or coconut aminos if avoiding soy; both preserve umami richness.
  • Maple Syrup or Agave Nectar: For a non-vegan option, honey works well, or use date syrup for another natural sweetener.
  • Vegetable Oil: Try avocado oil or light olive oil for different flavor profiles and health benefits.
  • Red Pepper Flakes (Optional): Substitute with a pinch of cayenne pepper or omit entirely for a kid-friendly mild version.

These options keep the dish easy, high in protein, and delicious while allowing flexibility based on your pantry and preferences.

Pan Or Pot Required

This recipe is specially tailored for the Instant Pot, providing an all-in-one cooking experience that combines sautéing, pressure cooking, and simmering to create a quick, easy, and nutritious meal.

The Instant Pot allows you to brown the tofu, cook jasmine rice infused with fresh ginger, and prepare the luscious orange glaze sauce without switching between multiple pans or dishes. This method not only maximizes flavor by melding the ingredients together but also simplifies cleanup.

Make sure your Instant Pot is at least 6-quart capacity to accommodate the tofu cubes laid over the rice and to ensure even cooking. You'll use the sauté function for browning the tofu and thickening the sauce, and the pressure cook setting for perfectly tender rice and tofu.

This one-pot cooking approach is perfect for busy weeknights, meal prep, and family-friendly dinners where convenience without sacrificing taste is essential.

Cookware Size Guidance

For the best results with this Instant Pot Orange-Glazed Tofu with Ginger Rice recipe, we recommend using a 6-quart Instant Pot. This size provides ample space for the tofu, jasmine rice, and liquids to cook evenly while ensuring the pressure cooker seals and functions properly.

If you own a smaller Instant Pot (3–4 quarts), you can still make this recipe by scaling down the ingredients proportionally. Avoid filling your cooker above the 2/3 max fill line to maintain proper pressure and even cooking.

Larger Instant Pot models, such as 8-quart or bigger, accommodate this recipe comfortably, giving extra room for stirring and sautéing without crowding.

Following this guidance helps maintain the ideal texture for both the tofu and rice, supporting a quick, healthy, and easy meal prep experience.

Cookware Swap Guidance

While this recipe is designed as an Instant Pot dish, there are alternative cookware options to achieve a similar delicious and convenient meal:

  • Multi-Cooker with Sauté and Pressure Cook Functions: Brands like Ninja Foodi or Crock-Pot Express also offer sauté and pressure cooking modes, making them excellent substitutes.
  • Slow Cooker: Brown the tofu in a skillet first, then combine tofu and rinsed rice with liquid in the slow cooker. Cook on low for 3–4 hours until tender. The orange glaze should be prepared separately on the stovetop and added before serving.
  • Dutch Oven or Large Deep Skillet: Brown the tofu on the stovetop, add rice and liquid, cover, and simmer gently for about 18–20 minutes until rice is cooked. Prepare the orange glaze separately and combine before serving.

These options maintain the one-pot, easy, and family-friendly essence of the recipe, ensuring flexibility for your kitchen equipment without compromising on vibrant flavors.

Leftovers Quality

This Instant Pot Orange-Glazed Tofu with Ginger Rice is an excellent choice for meal prep and leftover meals. Store any unused portions in an airtight container in the refrigerator for up to 3–4 days to preserve freshness and flavor.

For best results, allow leftovers to cool before refrigerating to prevent moisture buildup which can affect texture, especially for rice and tofu.

Reheat gently in the microwave, covered loosely to retain moisture, or warm in a nonstick skillet over medium-low heat to prevent drying. Adding a splash of water or extra orange glaze during reheating can help refresh the dish’s juicy, flavorful texture.

While freezing is possible, be aware that tofu texture can change upon thawing and reheating, so refrigeration is preferred when planning to enjoy leftovers within a few days.

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