Orange Ginger Tofu Bowl (Printable)
Crispy glazed tofu with sesame broccoli over rice, finished with fresh ginger-orange sauce and crunchy garnishes.
# What You’ll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or sunflower)
→ Orange Ginger Sauce
04 - 1/2 cup freshly squeezed orange juice
05 - 2 tbsp soy sauce (or tamari for gluten-free)
06 - 2 tbsp maple syrup or agave nectar
07 - 1 tbsp rice vinegar
08 - 1 tbsp fresh ginger, finely grated
09 - 2 cloves garlic, minced
10 - 1 tsp orange zest
11 - 1 tbsp cornstarch mixed with 2 tbsp cold water
→ Sesame Broccoli
12 - 10 oz broccoli florets
13 - 1 tbsp sesame oil
14 - 1 tbsp soy sauce
15 - 1 tbsp sesame seeds
→ Bowl Base & Garnishes
16 - 2 cups cooked jasmine or brown rice
17 - 2 green onions, sliced
18 - 1 red chili, sliced (optional)
19 - Extra sesame seeds
20 - Lime wedges (optional)
# How-To Steps:
01 - Press tofu for at least 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.
02 - Toss tofu cubes with 2 tbsp cornstarch until evenly coated.
03 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crispy on all sides, about 8–10 minutes. Remove tofu and set aside.
04 - In a small saucepan, combine orange juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, and orange zest. Bring to a simmer over medium heat.
05 - Stir in the cornstarch-water mixture and cook, whisking constantly, until the sauce thickens and becomes glossy, about 2–3 minutes. Remove from heat.
06 - Wipe out the tofu pan if needed. Add sesame oil, then broccoli florets. Stir-fry for 2–3 minutes, then add soy sauce and a splash of water. Cover and steam for another 2 minutes until bright green and just tender. Toss with sesame seeds.
07 - Return the crispy tofu to the pan, pour the orange ginger sauce over, and toss to coat well.
08 - Divide rice among bowls. Top with sticky orange ginger tofu and sesame broccoli. Garnish with green onions, chili, extra sesame seeds, and lime wedges if desired.
# Expert Advice:
01 -
- That sticky orange glaze clings to every crispy tofu cube like magic, and you will want to put it on everything else too.
- The broccoli comes together in the same pan, which means less dishes and more flavor hanging around.
02 -
- I learned the hard way that overcrowding the pan leads to sad steamed tofu instead of crispy cubes, so cook in batches if needed.
- Adding the sauce off the heat keeps it from overthickening and becoming gummy.
03 -
- Bake the tofu at 200 degrees C for 25 minutes instead of frying if you want hands off crispiness with less oil.
- Double the sauce recipe because you will want to drizzle it over rice bowls all week long.