Sticky Orange Maple Tofu Bowl (Printable)

Crispy glazed tofu in orange-maple sauce with sesame greens over fluffy rice.

# What You’ll Need:

→ Tofu & Marinade

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil, for frying
04 - 1 tbsp soy sauce

→ Sticky Orange Maple Sauce

05 - ⅓ cup freshly squeezed orange juice
06 - 2 tbsp pure maple syrup
07 - 2 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tsp toasted sesame oil
10 - 1 garlic clove, minced
11 - 1 tsp fresh ginger, grated
12 - 1 tsp cornstarch blended with 2 tsp water to form a slurry

→ Sesame Greens

13 - 7 oz baby spinach or kale
14 - 1 tbsp vegetable oil
15 - 1 tbsp soy sauce
16 - 1 tbsp toasted sesame seeds

→ For Serving

17 - 2 cups cooked jasmine or brown rice
18 - 1 spring onion, thinly sliced
19 - 1 small red chili, sliced (optional)
20 - 1 lime, cut into wedges

# How-To Steps:

01 - Pat the tofu dry with paper towels and cut into even cubes. Toss gently with 2 tablespoons of cornstarch until evenly coated. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Fry the tofu cubes for 8 to 10 minutes, turning occasionally, until golden and crisp on all sides. Remove from the pan and set aside.
02 - In a small saucepan, combine the orange juice, maple syrup, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and continue cooking for 2 to 3 minutes, stirring constantly, until the sauce thickens and develops a glossy finish. Remove from heat.
03 - Return the crispy tofu to the pan. Pour the sticky orange maple sauce over the tofu and toss to coat every piece evenly. Cook for 1 to 2 minutes over medium heat until the tofu is thoroughly glazed and sticky.
04 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the greens and stir-fry for 2 to 3 minutes until just wilted but still vibrant. Drizzle with soy sauce, sprinkle with sesame seeds, and toss to combine. Remove from heat immediately.
05 - Divide the cooked rice evenly among four bowls. Arrange the sticky orange maple tofu and sautéed sesame greens over the rice. Garnish each bowl with sliced spring onion, red chili slices, and a lime wedge on the side.

# Expert Advice:

01 -
  • The sauce clings to every corner of the tofu like it was made for it, and honestly it was.
  • It hits every note you want: sweet, savory, tangy, and just enough heat to keep things interesting.
  • This is the bowl that converts even the most skeptical tofu doubters at your table.
02 -
  • Under pressed tofu will steam instead of fry, leaving you with rubbery cubes that no amount of sauce can save.
  • Add the cornstarch slurry only after the sauce has started simmering, or it will clump into unappetizing little lumps.
03 -
  • Toss the tofu in cornstarch inside a zip top bag for even coating with zero mess and no broken cubes.
  • The sauce thickens further as it cools, so pull it from the heat just before you think it looks ready.

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