Quick and Easy Sweet Orange Ginger Tofu-Ready in 30 Mins
This Sweet Orange Ginger Tofu is a popular Chinese take-out combination, and this sauce is sweet, citrusy, and tangy at the same time. This recipe is vegan, gluten-free and packed with nutrition.
- Prep Time: 15 mins
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Main dish, Tofu, Bowls
- Method: Stovetop
- Cuisine: Asian, Chinese, American, Canadian
- Diet: Vegan
Ingredients
Scale
- 1 cup orange juice (store bought or fresh squeezed)
- 1 tbsp orange rind
- 4 tbsp agave nectar or maple syrup
- 1/4 cup soya sauce or tamari (gluten-free)
- 1 tbsp fresh grated ginger
- 4 tbsp cornstarch divided in half
- 1 block firm tofu, pressed
- 1 tbsp vegetable oil
- 1 cup fresh unshelled peas, thinly sliced
- sesame seeds, chives & blossoms for garnish (optional)
- brown rice for serving
Instructions
- Press your tofu using a tofu press or wrap in a towel and place something heavy on top like a book or pan. Let sit for 10 mins or up to 60 minutes if time allows.
- Using a citrus zester remove the rind from 1 orange before cutting or juicing. If using fresh squeezed OJ, juice oranges while tofu is pressing.
- Cut tofu into 1/4 inch sized pieces. Place in bowl and toss with 2 tbsp cornstarch, salt and pepper
- Heat oil (omit if you have a non-stick pan) in pan over medium heat. Add cornstarch covered tofu. Fry for 5-6 minutes browning on each side.
- Meanwhile mix orange juice with 2 tbsp cornstarch in a bowl to make a slurry. Add orange rind, agave or maple syrup, soya sauce and grated ginger.
- Add to saucepan over medium/high heat. Bring to boil stirring. Once thickens, remove from heat.
- Add orange sauce to tofu. Stir until coated. Sprinkle over fresh, thinly sliced snap peas.
- Serve over rice. Garnish with sesame seeds, chives and blossoms.
Notes
Substitute frozen green peas for snap peas.
Nutrition
- Calories: 297