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Instant Pot Orange-Glazed Tofu with Ginger Rice

Name: Instant Pot Orange-Glazed Tofu with Ginger Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 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

By PanPotPlates Editorial TeamPublished Apr 29, 2026 | Updated May 12, 2026

Asian-Inspired 30 mins instantpoteasyquickglutenfreedairyfreeflavorfulmealpreptimessaver

Instant Pot Orange-Glazed Tofu with Ginger Rice is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 20 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Asian-Inspired

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

Ingredients for Instant Pot Orange-Glazed Tofu with Ginger Rice

Instructions

Set your Instant Pot to 'Sauté' mode and heat the vegetable oil.
Add the cubed tofu and cook for 5–7 minutes, turning occasionally, until golden brown on all sides. Remove tofu and set aside.
Add the grated ginger and minced garlic to the pot; sauté for 1 minute until fragrant.
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.
Place the browned tofu cubes on top of the rice. Close the lid and ensure the valve is set to sealing.
Select 'Manual' or 'Pressure Cook' on high pressure and cook for 4 minutes.
Allow the pressure to release naturally for 10 minutes once cooking ends, then carefully quick release any remaining pressure.
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.
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.
Cook for 2–3 minutes, stirring frequently, until the sauce thickens and becomes glossy.
Gently fold the tofu and rice into the orange glaze until well coated. Season with salt and pepper to taste.
Serve topped with sliced scallions and toasted sesame seeds.