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- 1 block extra-firm tofu - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup snap peas, trimmed - 1 carrot, julienned - 1/2 cup fresh orange juice - 2 tablespoons soy sauce - 1 tablespoon maple syrup - 1 teaspoon sesame oil The ingredients for this Orange Glazed Tofu Stir Fry are simple and fresh. You need extra-firm tofu for a nice, crispy texture. Cornstarch helps give the tofu a crunchy coating when cooked. For the vegetables, I love using bright bell peppers and snap peas. They add color and crunch to the dish. The carrot brings sweetness and a nice bite. The orange glaze is what really makes this dish pop. Fresh orange juice adds a bright flavor. Soy sauce gives it a savory taste. Maple syrup adds sweetness, and sesame oil brings a hint of nuttiness. You can find the full recipe with all these ingredients and steps. Enjoy the cooking process! First, press the tofu to remove extra moisture. This step is key for crispiness. After draining, cut the tofu into 1-inch cubes. Next, toss the cubes in cornstarch until they are fully coated. This coating helps create a nice, crispy texture when cooked. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the tofu cubes. Sauté the tofu for about 8-10 minutes, turning until golden brown on all sides. Once cooked, remove the tofu from the skillet and set it aside. In the same skillet, add 1 tablespoon of vegetable oil. Then, add minced garlic and grated ginger. Sauté them for about 30 seconds until they smell great. Now, add the sliced red and yellow bell peppers, snap peas, and julienned carrot. Stir-fry these veggies for about 5-7 minutes until they are tender but still crisp. In a small bowl, whisk together fresh orange juice, soy sauce, maple syrup, and sesame oil. This glaze adds a sweet and tangy flavor. Pour this mixture into the skillet with the veggies. Stir well to ensure everything is coated. Now, add the crispy tofu back into the skillet. Gently stir to mix the tofu with the vegetables and glaze. Cook for an additional 2-3 minutes. This helps the tofu soak up the tasty orange glaze and heat through. Once ready, remove the skillet from heat. Garnish your dish with toasted sesame seeds and fresh cilantro. Serve this vibrant stir fry over cooked rice or quinoa for a complete meal. For the full recipe, check out the details provided earlier. To get crispy tofu, start by pressing it. Use a clean kitchen towel to remove excess water. Place something heavy on top for about 15 minutes. This helps the tofu soak up flavor. When frying, heat your pan well. Use medium-high heat to get that nice golden crust. Add oil to the pan, then carefully place the tofu cubes in. Don’t overcrowd the pan; this will make them soggy. Fry until they are crispy on all sides, about 8-10 minutes. For your stir fry, pick colorful veggies. I love using red and yellow bell peppers, snap peas, and carrots. They not only taste great but also look good on your plate. Cut your veggies evenly. This way, they cook at the same time. Slice bell peppers into thin strips and julienne the carrots for even cooking. Trim the snap peas to keep them crisp. To boost the flavor, think about adding spices. A pinch of red pepper flakes gives a nice kick. You can also try a dash of five-spice powder for a unique twist. If you like umami, add a splash of mushroom sauce or a bit of miso. These options can deepen the flavor of your stir fry. Play around with these ideas to find what you love best. For the full recipe, check out the details. {{image_2}} You can switch the tofu for different proteins. Tempeh is a great plant-based choice. It has a nutty flavor and holds up well in stir-fries. If you prefer meat, chicken adds a nice touch. Simply cut it into cubes and cook it until golden. Shrimp is another fun option. It cooks fast and adds a sweet flavor to the dish. Just remember to adjust your cooking times based on what you choose. This recipe is mostly vegan already, thanks to the tofu. To keep it vegan, use maple syrup instead of honey. For a gluten-free option, swap soy sauce for tamari. This way, you don’t lose any flavor. Make sure to check all your ingredients. Some sauces or oils may contain gluten, so read labels carefully. You can change the vegetables based on what’s fresh. In spring, add asparagus or snap peas. In summer, zucchini or bell peppers work well. Fall is perfect for adding squash or broccoli. In winter, try carrots or Brussels sprouts. These swaps keep the dish exciting and let you use what's in season. Plus, it helps you get all the nutrients you need. Check out the Full Recipe for more ideas on how to customize your stir fry! To keep your orange glazed tofu stir fry fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This helps reduce bacteria growth. It will stay good for up to three days. If you want to enjoy it later, make sure to use a container that seals well. This keeps the flavors locked in. When reheating, use a non-stick pan over low heat. This method helps maintain the tofu's texture. Add a splash of water or broth to keep it moist. Stir gently to avoid breaking the tofu. Heat until warm, about 5-7 minutes. You can also use the microwave, but be cautious. Heat in short bursts to prevent sogginess. If you want to freeze your stir fry, it’s best to do so before adding the glaze. Cool the dish completely, then transfer it to a freezer-safe container. It can last for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop, then add the orange glaze for a fresh taste. For stir frying, extra-firm tofu is best. It holds its shape well. Regular firmness tofu can be too soft, leading to a mushy texture. Extra-firm tofu has less water, which means it crisps up nicely. This is key for a tasty stir fry. You can press the tofu to remove any remaining moisture. This step makes it even better for frying. You can use bottled orange juice, but fresh juice is better. Fresh orange juice offers a bright, vibrant flavor. Bottled juice often has additives that change the taste. If you choose bottled juice, pick one without added sugars. This choice helps maintain the dish's quality. Fresh juice will give your glaze a zesty kick that makes the dish shine. To serve more people, simply double the ingredients. This means two blocks of tofu and more veggies. Adjust the cooking time slightly. Cook in batches if your skillet is small. It helps to keep the tofu crispy. Make sure the glaze is enough to coat all the tofu and veggies. This stir fry pairs well with rice or quinoa. Both grains soak up the orange glaze nicely. You can also try it with noodles for a different texture. Steamed broccoli or bok choy are great side dishes. They add color and crunch to the meal. For a full meal, serve with a simple salad on the side. Orange Glazed Tofu Stir Fry lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. When reheating, do it gently to avoid soggy tofu. Heat in a pan over medium heat for the best results. This keeps the tofu crispy and the veggies firm. This blog post gave you a complete guide to making Orange Glazed Tofu Stir Fry. We covered key ingredients, step-by-step cooking instructions, and tips for the best outcome. Remember, pressing your tofu well is crucial for crispiness. Feel free to swap in your favorite veggies or proteins. With these steps, you can create a dish packed with flavor and nutrition. Enjoy your cooking adventure, and don't hesitate to try new variations along the way. Your kitchen can be a place of creativity and delight.

Orange Glazed Tofu Stir Fry

Discover the vibrant flavors of this Orange Glazed Tofu Stir Fry! Packed with healthy vegetables and coated in a tangy orange glaze, this easy recipe will delight your taste buds and brighten your dinner table. Perfect for weeknight meals and quick to prepare, it's a delicious way to enjoy tofu. Click to explore the full recipe and elevate your cooking with this colorful and nutritious dish!
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Ingredients
  

1 block extra-firm tofu, pressed and cubed

2 tablespoons cornstarch

3 tablespoons vegetable oil (divided)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup snap peas, trimmed

1 carrot, julienned

3 green onions, chopped

3 cloves garlic, minced

1 inch ginger, grated

1/2 cup fresh orange juice

2 tablespoons soy sauce

1 tablespoon maple syrup

1 teaspoon sesame oil

Toasted sesame seeds (for garnish)

Fresh cilantro (for garnish)

Instructions
 

Prepare the Tofu: Press the tofu to remove excess moisture. Once drained, cut it into 1-inch cubes and toss them in cornstarch until well-coated. This will give the tofu a nice crispy exterior when cooked.

    Sauté the Tofu: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

      Stir Fry the Veggies: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced garlic and ginger, sautéing for about 30 seconds until fragrant. Then add the red and yellow bell peppers, snap peas, and carrot. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.

        Make the Orange Glaze: In a small bowl, whisk together the fresh orange juice, soy sauce, maple syrup, and sesame oil. Pour this mixture into the skillet with the vegetables. Stir well to combine.

          Combine and Serve: Add the crispy tofu back into the skillet and gently stir to coat the tofu and vegetables in the orange glaze. Cook for an additional 2-3 minutes until heated through and the sauce thickens slightly.

            Garnish and Serve: Remove from heat and garnish with toasted sesame seeds and fresh cilantro. Serve the stir fry over cooked rice or quinoa for a complete meal.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings