Orange Tofu
Golden, pan-seared tofu cubes tossed in a vibrant, sweet-and-savory fresh orange glaze alongside crisp broccoli and sweet carrots.
30 min
Easy
Asiática / Fusión
2 servings
The story behind
The first time I ever had orange tofu was from a tiny takeout joint back when I was a student. I fell so hard for that sticky, sweet, and tangy profile that I decided to try recreating it at home one Tuesday evening, making it way fresher and packing it with colorful garden veggies. The game-changer here is squeezing the oranges yourself right before cooking and taking your time to get that tofu perfectly seared. It is the ultimate go-to dish for a quick, energized weekday lunch when you want something clean but packed with flavor. It pairs beautifully over a simple bed of steamed jasmine rice and is best enjoyed with a tall glass of unsweetened iced black tea with a squeeze of fresh lemon.
Instructions
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1Wrap your tofu block in paper towels and set a heavy plate on top for about 10 minutes to squeeze out excess moisture, then cut into bite-sized cubes.
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2In a small bowl or measuring cup, whisk together the fresh orange juice, soy sauce, grated ginger, and cornstarch until completely dissolved.
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3Heat the oil in a large skillet over medium-high heat and sear the tofu cubes on all sides until they develop a beautiful light golden crust, then transfer to a plate.
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4Toss the carrots and broccoli into the same skillet with a tiny splash of water, cover, and steam for about 3 to 4 minutes so they stay crisp-tender and bright green.
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5Pour the tofu back into the pan, add the orange juice mixture, and stir gently for 2 minutes until the glaze bubbles up, thickens, and beautifully coats everything.
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