Orange Ginger Tofu Bowl (Printable Version)
Crispy glazed tofu in orange-ginger sauce with sesame greens and rice — ready in 45 minutes.
# Ingredient List:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
→ Sticky Orange Ginger Sauce
04 - 2/3 cup freshly squeezed orange juice
05 - 2 tbsp soy sauce (use tamari for gluten-free)
06 - 2 tbsp maple syrup or agave nectar
07 - 2 tsp fresh ginger, grated
08 - 2 cloves garlic, minced
09 - 1 tbsp rice vinegar
10 - 1 tsp sriracha or chili paste (optional)
11 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
→ Sesame Greens
12 - 7 oz baby spinach or mixed Asian greens
13 - 1 tbsp sesame oil
14 - 2 tsp soy sauce
15 - 1 tbsp sesame seeds
→ For Serving
16 - 1 1/4 cups jasmine or brown rice, cooked
17 - 2 spring onions, sliced
18 - Extra sesame seeds for garnish
19 - Orange zest (optional)
# How to Make It:
01 - Toss tofu cubes with cornstarch until evenly coated. Heat vegetable oil in a large nonstick skillet over medium-high heat. Fry tofu for 8–10 minutes, turning occasionally to brown all sides until golden and crispy. Remove from skillet and set aside.
02 - In a small saucepan, combine orange juice, soy sauce, maple syrup, grated ginger, minced garlic, rice vinegar, and sriracha if using. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy, about 2–3 minutes.
03 - Return the crispy tofu to the pan. Pour the sticky orange ginger sauce over the tofu and toss to coat evenly. Cook for 2–3 minutes, allowing the sauce to caramelize and cling to each piece.
04 - Heat sesame oil in a separate skillet over medium heat. Add the greens and stir-fry for 2–3 minutes until just wilted but still vibrant. Drizzle with soy sauce and sprinkle with sesame seeds, tossing to combine.
05 - Divide cooked rice among four bowls. Top each with sticky orange ginger tofu and sesame greens. Garnish with sliced spring onions, extra sesame seeds, and orange zest if desired. Serve immediately for the best texture.
# Expert Advice:
01 -
- The sticky glaze clings to every tofu cube like it was born there and the caramelized edges will make you forget all about takeout.
- Everything comes together in the time it takes your rice cooker to click off so weeknight stress stays out of the equation.
02 -
- Do not rush the tofu frying step because soggy cubes will break your heart after all that pressing and cubing.
- Add the cornstarch slurry off heat first and stir smooth before returning to the flame to avoid lumpy sauce surprises.
03 -
- Freeze and thaw your tofu before pressing for a sponge like texture that absorbs the glaze like nothing else you have ever tried.
- Toast the sesame seeds in a dry pan for sixty seconds before garnishing because that tiny step doubles their flavor.