Sticky Orange Maple Tofu Bowl (Printable)
Crispy orange-maple tofu with sesame-roasted broccoli and fluffy rice for a vibrant, plant-based bowl.
# What You’ll Need:
→ Tofu
01 - 14 oz extra-firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (grapeseed or canola)
→ Orange Maple Glaze
04 - 1/3 cup freshly squeezed orange juice
05 - Zest of 1 orange
06 - 3 tbsp maple syrup
07 - 2 tbsp soy sauce (or tamari for gluten-free)
08 - 2 tsp rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
→ Sesame Broccoli
12 - 1 large head broccoli, cut into florets
13 - 2 tsp sesame oil
14 - 1 tbsp sesame seeds
15 - Salt and black pepper, to taste
→ For Serving
16 - 2 cups cooked jasmine or brown rice
17 - 2 green onions, sliced
18 - 1 small carrot, julienned
19 - 1 tbsp toasted sesame seeds
20 - Lime wedges (optional)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Cut the pressed tofu into 1-inch cubes. Toss gently with cornstarch until evenly coated on all sides.
03 - Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Add tofu cubes and pan-fry until golden and crisp on all sides, about 8 to 10 minutes. Remove and set aside.
04 - While tofu cooks, toss broccoli florets with sesame oil, sesame seeds, salt, and pepper. Spread on the prepared baking sheet and roast for 14 to 16 minutes, until tender with lightly crisp edges.
05 - In a small saucepan, combine orange juice, orange zest, maple syrup, soy sauce, rice vinegar, garlic, and ginger. Bring to a gentle simmer over medium heat.
06 - Stir in the cornstarch slurry and cook, whisking constantly, until the sauce thickens and becomes glossy, about 2 to 3 minutes.
07 - Return tofu to the pan, pour the orange maple glaze over, and toss to coat evenly. Simmer for 1 to 2 minutes to warm through.
08 - Divide rice among four bowls. Top with sticky orange maple tofu, sesame broccoli, julienned carrots, green onions, and extra sesame seeds. Add lime wedges if desired.
# Expert Advice:
01 -
- The glaze is that magical combination of sweet, salty, and tangy that makes you want to lick the saucepan clean.
- Everything cooks in under 45 minutes, and most of that is hands-off oven time while you handle the sauce.
- It reheats beautifully for lunch the next day, assuming there are leftovers.
02 -
- If the glaze thickens too much off the heat, just splash in a tablespoon of warm water and stir until it loosens back up.
- Pressing tofu for at least twenty minutes, or freezing and thawing it first, creates a texture that actually holds a crisp crust instead of turning rubbery.
03 -
- Marinate the pressed tofu in a tablespoon of soy sauce for fifteen minutes before coating it in cornstarch, and you will double the savory depth without any extra effort.
- Grate the ginger directly into the sauce with a microplane so the fibers disappear and the flavor distributes evenly throughout the glaze.