Tall and Tangy Tofu Thangy
Elevate your next plant-based dinner with the "Tall and Tangy Tofu Thangy," a vibrant stir-fry that’s bursting with flavor and texture! This easy-to-make recipe features crispy, golden-brown tofu cubes coated in a luscious, tangy-sweet sauce made with fresh orange juice, soy sauce, maple syrup, and a kick of garlic, ginger, and red pepper flakes. Tossed with a colorful medley of tender-crisp broccoli, carrots, and red bell peppers, this dish is a feast for both the eyes and the taste buds. Ready in just 40 minutes, this gluten-free, vegan-friendly meal is perfect served over steamed rice or noodles, and it’s finished with a sprinkle of sesame seeds for the perfect crunch. Whether you’re meal prepping or looking for a quick weeknight dinner, this flavorful tofu stir-fry will hit all the right notes!
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Recipe Information
Ingredients
- 1 block extra firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons neutral cooking oil (like vegetable oil)
- 1 cup orange juice
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon red pepper flakes
- 2 cups broccoli florets
- 1 large carrot, julienned
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes.
Cut the tofu into 1-inch cubes and toss with cornstarch until evenly coated.
Heat 1 tablespoon of cooking oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook until all sides are golden and crispy, about 6-8 minutes. Set aside.
In a small bowl, whisk together orange juice, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Set the tangy sauce aside.
In the same skillet, heat the remaining 1 tablespoon of oil. Add broccoli, carrot, and red bell pepper, and stir-fry for 3-5 minutes until tender yet crisp.
Pour the tangy sauce into the skillet with the vegetables and bring to a simmer. Let it cook for 2-3 minutes, stirring occasionally, until slightly thickened.
Add the crispy tofu back into the skillet and gently toss to coat with the sauce.
Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
Serve immediately on its own or over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 62.9 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2720 mg | 209% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2484 mg | 53% | |
*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.
