Orange Glazed Tofu Stir Fry

$- 1 block (14 oz) firm tofu, drained and cubed - 1 cup broccoli florets - 1 bell pepper (red or orange), sliced - 1 cup snap peas, trimmed - 2 carrots, thinly sliced - 3 green onions, chopped - 3 cloves garlic, minced - 2 tablespoons ginger, finely grated - 1/4 cup fresh orange juice - Zest of 1 orange - 2 tablespoons soy sauce - 1 tablespoon cornstarch, mixed with 2 tablespoons water - 2 tablespoons sesame oil - 1 tablespoon olive oil - Salt and black pepper to taste I love starting with firm tofu for this dish. It holds its shape well. You need to drain it first. Press it to remove extra water. This helps it absorb all the tasty flavors later. The veggies add color and crunch. I like using broccoli, bell pepper, snap peas, and carrots. They not only taste great together, but they also look good on the plate. Fresh orange juice and zest give this dish its bright and zesty flavor. - Sesame seeds for garnish (optional) Sesame seeds add a nice touch. They give a little crunch and look pretty too. You can sprinkle them on top before serving. - Sesame oil - Olive oil I use a mix of sesame oil and olive oil. Sesame oil brings a rich, nutty taste. Olive oil is great for cooking the tofu. This mix helps the dish shine with flavor. {{ingredient_image_1}} Start by pressing the tofu. This step helps remove extra moisture. Wrap the tofu in a clean kitchen towel. Place a heavy object on top. Let it sit for about 15 to 20 minutes. After pressing, cut the tofu into 1-inch cubes. This size helps it cook evenly. In a large skillet or wok, heat olive oil over medium-high heat. Add the cubed tofu once the oil is hot. Season the tofu with a pinch of salt. Sauté the tofu until it turns golden brown on all sides. This should take about 6 to 8 minutes. Once done, remove the tofu from the skillet and set it aside. Using the same skillet, add sesame oil. Next, add minced garlic and grated ginger. Sauté this mixture for about 30 seconds until it smells great. Now, add the broccoli, bell pepper, snap peas, and sliced carrots. Stir-fry these vegetables for about 4 to 5 minutes. The goal is to keep them vibrant and crisp. In a small bowl, whisk together the fresh orange juice, orange zest, and soy sauce. This mixture is key to your glaze. Pour this orange mix over the cooked vegetables in the skillet. It adds a bright flavor to the dish. Return the cooked tofu to the skillet. Mix everything well to combine. Bring the mixture to a gentle simmer. Stir in the cornstarch slurry to thicken the sauce. Cook for another 2 to 3 minutes. The sauce should become glossy and coat the tofu and vegetables. Taste and adjust seasoning with salt and black pepper if needed. Finally, sprinkle chopped green onions over the stir fry for added crunch and flavor. Pressing tofu helps it absorb flavors. To do this, wrap the tofu in a clean kitchen towel. Place a heavy object on top, like a cast iron skillet. Let it sit for 15 to 20 minutes. This step makes a big difference in taste and texture. For a great stir-fry, use firm tofu. Cut it into 1-inch cubes for even cooking. Sauté the tofu in olive oil until golden brown. This takes about 6 to 8 minutes. Cook the vegetables until they are bright and crisp. Aim for 4 to 5 minutes of stir-frying. This keeps them fresh and tasty. To boost flavor, use fresh ingredients like garlic and ginger. They add a nice zing to your dish. When adding the orange juice and zest, whisk them well for even flavor. Use soy sauce for a salty depth. Adjust seasoning with salt and black pepper to your taste. For extra crunch, top your dish with sesame seeds and chopped green onions. Pro Tips Press Tofu Well: Make sure to press the tofu for at least 15-20 minutes to remove excess moisture, allowing it to absorb more flavors during cooking. Use Fresh Ingredients: Opt for fresh vegetables and juice for the best flavor. Fresh orange juice enhances the stir fry's brightness. Adjust the Sauce: Feel free to tweak the soy sauce and orange juice ratio to suit your taste preferences; a little more soy sauce can add a nice umami flavor. Garnish for Flavor: Don’t skip the sesame seeds and green onions as garnishes; they add a delightful crunch and visual appeal to the dish. {{image_2}} If you want a different protein, consider chickpeas. They add a nice texture. Tempeh is another great choice. It has a nutty flavor and holds up well in stir-fries. For a meat option, use chicken or shrimp. Just remember to adjust the cooking time. These proteins can cook faster than tofu. You can swap out any veggies in this dish. Cauliflower works well in place of broccoli. Zucchini adds a nice crunch. If you like spice, try adding sliced jalapeños. You can also add mushrooms for an earthy taste. Just make sure to cut them into small pieces for even cooking. To make this dish gluten-free, use tamari instead of soy sauce. Tamari has a similar taste but is safe for gluten-free diets. Check your cornstarch to ensure it's gluten-free as well. Most brands are, but it’s always good to verify. Serve with rice that’s marked gluten-free, like jasmine or basmati. To keep your Orange Glazed Tofu Stir Fry fresh, store it in an airtight container. Let it cool to room temperature first. This prevents moisture buildup. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing. When it's time to enjoy your leftovers, reheat them gently. You can use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir often for even heating. You can also use the microwave. Place it in a microwave-safe dish. Heat for 1-2 minutes, stirring halfway through. Make sure it’s heated all the way through. Freezing is a great option for long-term storage. Place the stir fry in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last for up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat it without cooking again. This keeps the tofu and veggies from getting mushy. Enjoy your tasty meal later! Yes, you can prep this dish ahead. You can press the tofu and chop the veggies a day before. Keep them in the fridge in sealed containers. When you're ready to cook, just follow the recipe steps. This saves time and makes dinner easier. If you need a soy sauce swap, try tamari. It’s gluten-free and works well. You can also use coconut aminos for a lighter flavor. Both options still give you that salty taste without soy. Tofu is ready when it turns golden brown on all sides. This takes about 6-8 minutes. You want it crispy outside but soft inside. This texture adds a nice crunch to your stir fry. This stir fry goes well with steamed rice or quinoa. Both add great texture. You can also serve it with a simple salad for freshness. These sides balance the rich orange glaze perfectly. This blog post guide covers everything you need for a great orange glazed tofu stir fry. We explored key ingredients and how to make the dish perfectly. You learned about cooking techniques and tips for pressing tofu. We also discussed tasty variations and best practices for storing leftovers. Remember to stay creative and enjoy the process. You can make this dish your own with different flavors. Try it out, and share your delicious results!$

A vibrant and flavorful stir fry featuring tofu and fresh vegetables in a zesty orange glaze.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

14 oz firm tofu, drained and cubed
1 cup broccoli florets
1 whole bell pepper (red or orange), sliced
1 cup snap peas, trimmed
2 whole carrots, thinly sliced
3 whole green onions, chopped
3 cloves garlic, minced
2 tablespoons ginger, finely grated
1 cup fresh orange juice
1 whole zest of 1 orange
2 tablespoons soy sauce
1 tablespoon cornstarch, mixed with 2 tablespoons water
2 tablespoons sesame oil
1 tablespoon olive oil
to taste salt and black pepper
optional sesame seeds for garnish

Instructions

Begin by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into 1-inch cubes.
In a large skillet or wok, heat olive oil over medium-high heat. Add the cubed tofu and season with a pinch of salt. Sauté until golden brown on all sides, about 6-8 minutes. Remove the tofu from the skillet and set it aside.
In the same skillet, add sesame oil, followed by minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add the broccoli, bell pepper, snap peas, and sliced carrots to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are vibrant but still crisp.
In a small bowl, whisk together the fresh orange juice, orange zest, and soy sauce. Pour this mixture over the cooked vegetables.
Return the tofu to the skillet and mix well to combine everything. Bring to a gentle simmer.
Stir in the cornstarch slurry (the cornstarch mixed with water) to thicken the sauce. Cook for another 2-3 minutes until the sauce is glossy and coats the tofu and vegetables. Adjust seasoning with salt and black pepper if needed.
Finally, sprinkle chopped green onions over the stir fry for an added crunch and flavor.

Notes

Serve with steamed rice or quinoa for a complete meal.

Keyword orange glaze, stir fry, tofu, vegetarian