Orange Glazed Tofu Stir-Fry

Tofu has earned its reputation as a staple in vegetarian and vegan diets for good reason. This soy-based product is not only rich in protein but also low in calories, making it an ideal choice for those looking to maintain a healthy lifestyle. Tofu is made by coagulating soy milk and pressing the resulting curds into solid white blocks. It’s a blank canvas that absorbs flavors wonderfully, which means that with the right preparation, it can take on a multitude of tastes and textures.

Discover the vibrant flavors of Zesty Orange Glazed Tofu Stir-Fry, a nutritious meal perfect for both plant-based enthusiasts and anyone looking for a delicious twist in their dinner routine. This recipe combines crispy firm tofu, colorful vegetables, and a mouthwatering orange glaze that balances sweetness, savory soy, and a hint of spice. Quick to prepare and packed with protein, it's ideal for weeknight dinners or meal prepping. Embrace the delightful textures and flavors that make this stir-fry a standout choice!

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Ingredients

14 oz firm tofu, drained and pressed

2 tbsp cornstarch

2 tbsp sesame oil, divided

1 red bell pepper, sliced into thin strips

1 cup broccoli florets, cut into bite-sized pieces

1 cup snap peas, trimmed

2 cloves garlic, minced

1 inch fresh ginger, grated

1/4 cup freshly squeezed orange juice

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp honey or maple syrup (for a vegan version)

1/2 tsp red pepper flakes (optional, adjust to taste)

2 green onions, finely chopped (for garnish)

Extra sesame seeds, for garnish

Instructions

Prepare the Tofu: Slice the pressed tofu into bite-sized cubes. Place the tofu cubes in a mixing bowl and sprinkle with cornstarch. Gently toss the cubes until they are well coated. This will help create a deliciously crispy texture once cooked.

Make the Orange Glaze: In a small mixing bowl, combine the freshly squeezed orange juice, soy sauce, rice vinegar, honey (or maple syrup), and red pepper flakes (if desired). Whisk the ingredients together until well blended and then set the glaze aside for later use.

Cook the Tofu: In a large non-stick skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the cornstarch-coated tofu cubes to the skillet, spreading them out evenly. Cook for about 5-7 minutes, turning occasionally with a spatula, until the tofu is golden brown and crispy on all sides. Remove the tofu from the skillet and place it on a paper towel-lined plate to absorb excess oil.

Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of sesame oil. Once hot, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Next, add the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry the vegetables for about 5-6 minutes, or until they are tender-crisp and vibrant in color.

Combine and Glaze: Return the crispy tofu to the skillet with the vegetables. Drizzle the prepared orange glaze over the entire mixture, and gently toss everything to ensure that the tofu and vegetables are evenly coated. Continue to cook for an additional 2-3 minutes until the sauce thickens slightly and the ingredients are heated through.

Serve: Once ready, remove the stir-fry from the heat. Plate the dish and garnish with chopped green onions and a sprinkle of sesame seeds. This stir-fry pairs beautifully with a bowl of steamed rice or quinoa for a complete and satisfying meal.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 3-4

- Presentation Tips: For an elegant touch, serve in a large bowl, layering the rice/quinoa at the bottom and arranging the tofu and vegetables on top. Drizzle with extra glaze if desired, and place lime wedges on the side for added zest.