Pan Seared Orange Tofu
Brighten up your dinner table with Pan Seared Orange Tofu, a zesty and satisfying plant-based dish that's bursting with flavor! This recipe transforms firm tofu into golden, crispy perfection with a light coating of cornstarch, then tosses it in a luscious orange glaze enriched with fresh orange juice, soy sauce, maple syrup, and fragrant spices like garlic and ginger. The sauce is perfectly balanced with hints of sweetness, tanginess, and a subtle kick from optional red pepper flakes. Garnished with vibrant green onions and sesame seeds, this tofu dish is as visually stunning as it is delicious. Perfectly paired with steamed rice or stir-fried vegetables, it’s an easy, 35-minute vegan recipe you’ll want to revisit again and again.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons cornstarch
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons vegetable oil
- 0.5 cups orange juice (freshly squeezed)
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 teaspoon orange zest
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons water
- 2 stalks green onions (sliced)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for 15 minutes.
Cut the tofu into bite-sized cubes and toss them gently in a bowl with cornstarch, salt, and black pepper until evenly coated.
Heat 1.5 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Add the tofu cubes and cook for 4-6 minutes, turning occasionally, until crispy and golden on all sides. Remove the tofu from the skillet and set aside.
In a small bowl, whisk together orange juice, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, orange zest, red pepper flakes (if using), and water to create the orange sauce.
Using the same skillet, reduce the heat to medium-low and add the remaining 0.5 tablespoons of vegetable oil. Pour in the orange sauce mixture and let it simmer for 2-3 minutes until slightly thickened.
Return the crispy tofu to the skillet, tossing gently to coat the tofu evenly in the orange glaze. Cook for an additional 1-2 minutes, allowing the tofu to absorb the flavors.
Remove the skillet from heat and transfer the orange tofu to a serving plate.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with steamed rice or your favorite stir-fried vegetables.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 29.1 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
