Orange Glazed Tofu with Stir-Fried Greens
Crispy pan-fried tofu cubes coated in a sweet and tangy orange glaze, served alongside vibrant stir-fried greens. A healthy, flavorful, and satisfying vegan meal for two.
Prepare and cook the tofu
Press the 1 block extra-firm tofu for at least 20 minutes to remove excess water. This can be done by wrapping it in paper towels and placing a heavy object on top. Once pressed, cut the tofu into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with 1 tablespoon cornstarch and 1/2 teaspoon salt, making sure they are evenly coated. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the cooked tofu from the skillet and set it aside.
💡 Pro Tips:
- •Pressing tofu is crucial for a firm, crispy texture.
- •Coating with cornstarch helps achieve a good crust.
Make the orange glaze
In a small bowl, whisk together 1/2 cup fresh orange juice, 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon rice vinegar, 1 tablespoon maple syrup or brown sugar, 1 teaspoon grated fresh ginger, and 1 clove minced garlic. Bring this mixture to a gentle simmer (cook gently just below boiling, with small bubbles) in a small saucepan over medium heat. Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to create a cornstarch slurry (a mix of starch and liquid used to thicken sauces). Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly, until the glaze thickens to your liking. It should be glossy and coat the back of a spoon. Simmer means to cook gently just below boiling, with small bubbles. Slurry is a mix of starch and liquid used to thicken sauces.
💡 Pro Tips:
- •Whisking constantly prevents lumps from forming when adding the slurry.
- •Adjust sweetness to your preference.
Stir-fry the greens
In the same skillet used for tofu (or a clean one), heat 1 teaspoon vegetable oil over medium-high heat. Add 1 clove minced garlic and cook for 30 seconds until it smells pleasant (fragrant). Add 4 cups roughly chopped bok choy (Chinese cabbage) or spinach and 1/4 teaspoon salt. Stir-fry for 3-5 minutes until the greens are wilted (soft and droopy) and tender-crisp (cooked but still a little firm). Remove from heat.
💡 Pro Tips:
- •Fragrant means it smells good and aromatic.
- •Tender-crisp means cooked but still a little firm.
Combine and serve
Return the cooked tofu to the skillet with the orange glaze. Gently toss the tofu to coat it evenly with the glaze. Cook for 1-2 minutes to heat through and allow the glaze to further adhere. Serve the orange glazed tofu and stir-fried greens immediately over 2 cups cooked white rice. You can garnish with extra green onions or sesame seeds.
💡 Pro Tips:
- •Tossing gently helps coat the tofu without breaking it.
- •This dish is best enjoyed fresh and warm.
- Tofu press (or paper towels and heavy object)
- Medium bowl (for tofu)
- Large non-stick skillet
- Small saucepan (for glaze)
- Small bowl (for slurry)
- Whisk
- Spatula or tongs
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a spicier glaze, add a pinch of red pepper flakes to the sauce mixture.
- 💡Ensure your soy sauce or tamari is gluten-free if strict gluten-free is required.
- 💡You can add other vegetables to the stir-fry, such as sliced carrots or bell peppers, for more variety.
- 💡Toasted sesame seeds make a great garnish and add a nutty flavor.
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