Sticky Orange Ginger Tofu Bowl (Printable)
Crispy glazed tofu with zesty citrus sauce over rice and sesame broccoli
# What You’ll Need:
→ Tofu and Marinade
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tbsp neutral oil
→ Sticky Orange Ginger Sauce
05 - 1/2 cup fresh orange juice
06 - 2 tbsp soy sauce
07 - 1 tbsp maple syrup or agave
08 - 1 tbsp rice vinegar
09 - 1 tbsp fresh ginger, finely grated
10 - 2 cloves garlic, minced
11 - 1 tsp orange zest
12 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Sesame Broccoli
13 - 10 oz broccoli florets
14 - 2 tsp toasted sesame oil
15 - 1 tbsp sesame seeds
16 - Salt, to taste
→ For Serving
17 - 2 cups cooked jasmine or brown rice
18 - 2 green onions, sliced
19 - 1 small carrot, julienned
20 - Extra sesame seeds, for garnish
# How-To Steps:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Toss tofu cubes with 2 tbsp cornstarch and 1 tbsp soy sauce until evenly coated. Drizzle with 1 tbsp oil and arrange on baking sheet.
03 - Bake tofu for 25 minutes, flipping halfway, until golden and crisp.
04 - Steam or blanch broccoli for 3-4 minutes until bright green and just tender. Drain and toss with toasted sesame oil, sesame seeds, and pinch of salt. Set aside.
05 - Whisk orange juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, and orange zest in small saucepan. Bring to simmer over medium heat.
06 - Stir in cornstarch slurry and cook, whisking constantly, until thickened and glossy, about 2 minutes. Remove from heat.
07 - Transfer cooked tofu to large bowl and pour sticky orange ginger sauce over. Toss gently to coat.
08 - Divide rice among bowls. Top with glazed tofu, sesame broccoli, sliced green onions, carrot, and sprinkle of sesame seeds.
# Expert Advice:
01 -
- The sauce creates this gorgeous glossy coating that makes restaurant-quality takeout feel totally achievable at home
- Everything comes together in under an hour, but your tastebuds will swear you spent all day cooking
02 -
- Cornstarch slurry needs to be whisked into the sauce gradually to avoid lumps, and I learned this lesson when my first attempt turned into weird little dumplings instead of smooth glaze
- Pressing the tofu is absolutely essential because any excess water will prevent that crispy crust from forming, and nobody wants soggy tofu when they could have golden perfection instead
03 -
- Cut your tofu into uniform cubes so they all cook at the same rate, because nobody likes some pieces burnt while others are still soft
- Grate your ginger against the grain to get those long flavorful strands instead of tough fibrous bits, and a microplane works beautifully for this