Description
This Orange Tofu dish features crispy tofu cubes combined with vibrant vegetables and a tangy orange sauce, making it a delicious and healthy option for weeknight dinners or meal prep.
Ingredients
Scale
- 1 block (14 oz) firm tofu
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper (red or orange), sliced
- 1 cup broccoli florets
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup fresh orange juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes (optional)
- Sesame seeds for garnish
- Cooked rice or quinoa for serving
Instructions
- Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top for 15-20 minutes. Cut the pressed tofu into 1-inch cubes and toss with cornstarch until evenly coated.
- In a bowl, whisk together soy sauce, fresh orange juice, honey (or maple syrup), rice vinegar, sesame oil, and red pepper flakes (if using). Adjust sweetness or acidity to taste.
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes on each side until golden brown and crispy. Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Sauté minced garlic and ginger for about 30 seconds until fragrant. Add sliced bell pepper and broccoli florets, stir-frying for 4-5 minutes until tender but crisp.
- Return the crispy tofu to the skillet, pour the orange sauce over the tofu and vegetables, and gently toss to coat. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Remove from heat and serve the orange tofu over cooked rice or quinoa. Garnish with chopped green onions and sesame seeds.
Notes
- For added protein, consider including edamame or chickpeas.
- Feel free to swap vegetables based on availability; snap peas, carrots, or zucchini work well.
- For a vegan option, replace honey with maple syrup or agave nectar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes