Sticky Orange Soy Tofu Vegan Bowl (Printable)

Enjoy crispy tofu glazed in a tangy orange-soy sauce, served over rice with savory sesame greens for a nourishing meal.

# What You’ll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 1 tbsp vegetable oil

→ Sticky Orange Soy 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 grated fresh ginger
09 - 2 cloves garlic, minced
10 - 1 tsp toasted sesame oil
11 - 1 tbsp cornstarch mixed with 2 tbsp water

→ Sesame Greens

12 - 7 oz baby spinach or bok choy, chopped
13 - 1 tbsp sesame oil
14 - 1 tbsp soy sauce
15 - 1 tbsp toasted sesame seeds

→ To Serve

16 - 1 1/4 cups cooked jasmine or brown rice
17 - 2 spring onions, sliced
18 - Extra sesame seeds
19 - Orange zest (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Toss tofu cubes with cornstarch until evenly coated. Arrange on a lined baking sheet, drizzle with vegetable oil, and bake for 20–25 minutes, turning halfway, until golden and crisp.
02 - In a small saucepan, whisk together orange juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
03 - Stir the cornstarch-water mixture into the sauce and cook, stirring, until thick and glossy (about 2–3 minutes). Remove from heat.
04 - Heat sesame oil in a large skillet over medium heat. Add spinach or bok choy and sauté until just wilted (2–3 minutes). Stir in soy sauce and sesame seeds; remove from heat.
05 - Toss baked tofu gently in the sticky orange soy sauce until well coated.
06 - Divide cooked rice among bowls. Top with sesame greens and sticky orange tofu. Garnish with spring onions, extra sesame seeds, and orange zest if desired. Serve immediately.

# Expert Advice:

01 -
  • The homemade orange sauce creates a glossy, restaurant-quality finish using pantry staples.
  • Crispy oven-baked tofu means you get that perfect crunch without the mess of deep frying.
02 -
  • Do not crowd the baking sheet or the tofu will steam instead of crisp up.
  • Add the cornstarch slurry to the sauce only after it is bubbling, or it will not activate properly.
03 -
  • Use a spatula to gently fold the tofu in the sauce to avoid breaking the crispy coating.
  • Zest the orange before juicing it so you do not struggle to grate it later.

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