Sticky Orange Chili Tofu Bowl (Printable)

Crispy tofu in tangy orange-chili glaze with sesame cabbage over rice

# What You’ll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into cubes
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (sunflower or canola)
04 - Pinch of salt

→ Orange Chili Sauce

05 - 1/2 cup freshly squeezed orange juice
06 - 2 tbsp soy sauce (use tamari for gluten-free)
07 - 2 tbsp maple syrup or agave syrup
08 - 1 tbsp rice vinegar
09 - 1 tbsp chili garlic sauce or sriracha
10 - 1 tsp grated fresh ginger
11 - 2 cloves garlic, minced
12 - 1 tbsp cornstarch mixed with 2 tbsp cold water

→ Sesame Cabbage

13 - 2 cups shredded green cabbage (about 5 oz)
14 - 1 small carrot, julienned
15 - 2 green onions, thinly sliced
16 - 2 tbsp rice vinegar
17 - 1 tbsp toasted sesame oil
18 - 1 tsp soy sauce
19 - 1 tbsp toasted sesame seeds

→ For Serving

20 - 2 cups cooked jasmine or brown rice (about 12 oz)
21 - Fresh cilantro, chopped (optional)
22 - Lime wedges (optional)

# How-To Steps:

01 - Toss the pressed tofu cubes with cornstarch and a pinch of salt until evenly coated on all sides.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add the coated tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove from the pan and set aside.
03 - In a small saucepan, whisk together the orange juice, soy sauce, maple syrup, rice vinegar, chili garlic sauce, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat.
04 - Stir the cornstarch slurry into the simmering sauce. Cook, stirring frequently, until the sauce thickens and becomes glossy, about 2 to 3 minutes.
05 - Return the crispy tofu to the pan and pour the thickened orange chili sauce over it. Toss gently until every piece is evenly coated and sticky.
06 - In a large bowl, combine the shredded cabbage, julienned carrot, and sliced green onions. In a separate small bowl, whisk together the rice vinegar, toasted sesame oil, and soy sauce. Pour the dressing over the vegetables and toss well. Sprinkle with toasted sesame seeds.
07 - Divide the cooked rice among four bowls. Top each with a generous portion of sticky orange chili tofu and a heap of sesame cabbage. Garnish with chopped cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • That sticky orange glaze caramelizes onto the tofu in a way that makes you forget it ever came from a block.
  • The sesame cabbage adds a cool, crunchy contrast that balances every rich bite of sauce.
  • It looks like something from a restaurant menu but comes together on a weeknight without breaking a sweat.
02 -
  • Do not skip pressing the tofu because wet tofu steams instead of crisps and you will end up with sad, soggy cubes.
  • Add the cornstarch slurry only after the sauce is already simmering or it will clump instead of creating that velvety texture.
03 -
  • Cut the tofu into smaller cubes than you think you need because more surface area means more crispy edges and more sauce per bite.
  • Toast your sesame seeds in a dry pan for one minute before sprinkling them on because that single step doubles their flavor.

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