Orange Tofu (Easy Stir Fry)
Servings: 4 people
Tofu
- 16 ounces (450 g) firm tofu or extra-firm
- 2 tablespoons soy sauce reduced-sodium
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
Orange Sauce
- 1 cup (240 ml) orange juice
- 2 teaspoons orange zest
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce reduced sodium
- 1 tablespoon rice vinegar or any other vinegar
- 2 cloves garlic grated
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
Other Ingredients
- 4 cups (300 g) broccoli florets
- 1 medium red bell pepper
- 4 cups (600 g) cooked rice
- 3 tablespoons green onion tops thinly sliced + optional sesame seeds
- Pan-fry the tofu: Pat 16 ounces firm tofu dry, then tear it into bite-size chunks with your hands. Add to a bowl and gently toss with 2 tablespoons soy sauce and 2 tablespoons cornstarch.Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook for 8 to 10 minutes, turning occasionally, until golden and crisp on most sides. Transfer to a plate.
- Cook the vegetables: Add another drizzle of olive oil to the same skillet. Add 4 cups broccoli florets and 1 medium red bell pepper (sliced), season with a good pinch of salt and black pepper, and cook for 3 minutes, stirring occasionally.Add ¼ cup water, cover, and cook for 2 to 3 minutes, until the broccoli is tender-crisp. Remove the lid and let any remaining water evaporate.
- Add the orange sauce: While the vegetables cook, whisk 1 cup orange juice, 2 teaspoons orange zest, 2 tablespoons maple syrup, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic (grated), 1 teaspoon fresh ginger (grated), and 1 tablespoon cornstarch in a bowl until smooth.Pour the sauce into the skillet and add the tofu. Cook for 1 to 2 minutes, stirring often, until the sauce is thick and glossy and coats the tofu and vegetables.
- Serve: Serve the orange tofu and vegetables over white or brown rice. Top with sliced green onions and optional sesame seeds.
Substitutions
- Tofu → Tempeh.
- Cornstarch → Arrowroot starch.
- Olive oil → Avocado oil or vegetable oil.
- Broccoli → Cauliflower, green beans, or snap peas.
- Red bell pepper → Yellow bell pepper, carrots, or zucchini.
- Fresh orange juice → Bottled 100% orange juice.
- Maple syrup → Honey or sugar.
- Soy sauce → Tamari or reduced-sodium soy sauce.
- Rice vinegar → Apple cider vinegar or lime juice.
- Garlic → Omit or use finely sliced green onion tops.
- Fresh ginger → Ground ginger.
- Rice → Brown rice, quinoa, or cauliflower rice.
- Green onions & sesame seeds → Optional; omit if preferred.
- Dry the tofu well: Less moisture means better browning and a crispier coating.
- Tear, don’t cut: Rough, craggy edges get crispier and catch more sauce.
- Choose firm tofu: Firm or extra-firm tofu holds together best when pan-fried.
- Don’t crowd the skillet: Give the tofu space to brown instead of steam.
- Let the tofu brown: Don’t move it constantly; give each side time to develop a golden crust.
- Season the veggies: Add salt and black pepper, plus another drizzle of oil, before cooking.
- Keep broccoli tender-crisp: A splash of water and brief covered cook softens it without making it mushy.
- Whisk the sauce again: Cornstarch settles quickly, so whisk just before adding it.
- Watch the sauce: It thickens fast; stop cooking once it’s glossy and coats everything.
- Serve right away: The orange sauce continues to thicken as it sits.
- Store leftovers: Refrigerate in an airtight container for 3 to 4 days; add a splash of water when reheating.
