Sticky Orange Ginger Tofu Bowl (Printable)

Golden crispy tofu coated in tangy orange-ginger glaze, served over rice with wilted sesame greens.

# What You’ll Need:

→ For the Tofu

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil

→ Sticky Orange Ginger Sauce

04 - 1/2 cup fresh orange juice
05 - 2 tbsp soy sauce (use tamari for gluten-free)
06 - 2 tbsp maple syrup
07 - 1 tbsp rice vinegar
08 - 2 tsp freshly grated ginger
09 - 2 cloves garlic, minced
10 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
11 - 1 tsp orange zest

→ Sesame Greens

12 - 7 oz baby spinach or kale, washed
13 - 1 tbsp sesame oil
14 - 2 tsp soy sauce
15 - 1 tbsp sesame seeds

→ To Serve

16 - 1 1/2 cups cooked jasmine or brown rice
17 - 2 spring onions, sliced
18 - Additional sesame seeds, for garnish
19 - Orange wedges (optional)

# How-To Steps:

01 - Pat the tofu dry and cut into 3/4-inch cubes. Toss with cornstarch until evenly coated. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, about 8-10 minutes. Remove and set aside.
02 - In a small saucepan, whisk together orange juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, and orange zest. Bring to a simmer over medium heat. Add the cornstarch slurry and cook, stirring, until the sauce is glossy and thickened, 1-2 minutes. Remove from heat.
03 - Return the cooked tofu to the skillet. Pour the sticky orange ginger sauce over the tofu and toss to coat evenly. Cook for 2-3 minutes, allowing the sauce to bubble and glaze the tofu. Remove from heat.
04 - Heat sesame oil in a clean skillet over medium heat. Add spinach or kale and sauté until just wilted, 1-2 minutes. Drizzle with soy sauce and sprinkle with sesame seeds. Toss well and remove from heat.
05 - Divide cooked rice among four bowls. Top with sticky orange ginger tofu and sesame greens. Garnish with sliced spring onions, additional sesame seeds, and orange wedges if desired.

# Expert Advice:

01 -
  • The sauce hits that perfect sweet-tangy balance that makes you want to lick the plate
  • Crispy tofu cubes glazed until they're sticky and golden are somehow deeply satisfying
  • Everything cooks in one pan plus a small saucepan, meaning minimal cleanup
02 -
  • Dont overcrowd your pan when frying tofu or the cubes will steam instead of crisp
  • The sauce continues thickening off heat, so pull it slightly earlier than you think
  • Extra-firm tofu holds its shape better during tossing than medium or soft varieties
03 -
  • Cut your tofu into uniform cubes so they all cook at the same rate
  • Warm your rice before assembling the bowls so everything stays hot longer

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