Sticky Orange Chili Tofu Bowl (Printable)
Crispy tofu in sweet spicy orange glaze with sesame broccoli and rice
# What You’ll Need:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp soy sauce
04 - 1 tbsp sesame oil
→ Sticky Orange Chili Sauce
05 - 1/2 cup fresh orange juice
06 - 2 tbsp soy sauce
07 - 2 tbsp maple syrup or agave
08 - 1 tbsp rice vinegar
09 - 1 tbsp sriracha or chili garlic sauce
10 - 1 tsp grated fresh ginger
11 - 1 clove garlic, minced
12 - 1 tbsp cornstarch mixed with 2 tbsp water
13 - Zest of 1 orange
→ Sesame Broccoli
14 - 10 oz broccoli florets
15 - 1 tbsp sesame oil
16 - 1 tbsp soy sauce
17 - 1 tbsp sesame seeds
→ For Serving
18 - 2 cups cooked jasmine or brown rice
19 - 2 green onions, sliced
20 - Extra sesame seeds
21 - Lime wedges
# How-To Steps:
01 - Toss tofu cubes with soy sauce and sesame oil in a bowl. Sprinkle with cornstarch and toss to coat evenly.
02 - Heat a nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crisp on all sides, about 8–10 minutes. Remove and set aside.
03 - In a small saucepan, combine orange juice, soy sauce, maple syrup, rice vinegar, sriracha, ginger, garlic, and orange zest. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring, until thickened and glossy, 2–3 minutes.
04 - Add the crispy tofu to the sauce, tossing gently to coat. Keep warm on low heat.
05 - Steam or blanch broccoli florets for 2–3 minutes until bright green and just tender. Drain well.
06 - Heat sesame oil in a sauté pan over medium heat. Add broccoli, soy sauce, and sesame seeds. Sauté for 2–3 minutes until coated and starting to toast.
07 - Divide cooked rice between four bowls. Top with sticky orange chili tofu and sesame broccoli. Garnish with sliced green onions, extra sesame seeds, and lime wedges if desired.
# Expert Advice:
01 -
- The way the crispy tofu soaks up that glossy orange chili sauce creates this perfect sweet and spicy balance that keeps you going back for bite after bite
- Everything comes together in under an hour but tastes like you spent all day perfecting the layers of flavor
02 -
- Do not rush pressing the tofu, even ten minutes makes a noticeable difference in texture
- The sauce thickens quickly once the cornstarch hits the heat, so have your whisk ready and stand there
03 -
- Use a microplane for the ginger and garlic to incorporate them smoothly without any fibrous bits
- Room temperature tofu presses more effectively than cold straight from the fridge