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- 14 oz firm tofu - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 4 green onions, chopped - 1 tablespoon sesame seeds - 1/2 cup fresh orange juice - Zest of 1 orange - 2 tablespoons soy sauce - 1 tablespoon maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 garlic clove, minced - Pinch of red pepper flakes (optional) The main ingredients set the stage for a tasty meal. Firm tofu is the star, giving a great base. I like to press it first. This makes it less watery and helps it get extra crispy. Fresh broccoli, red bell pepper, and carrot add color and crunch. They also bring a mix of flavors that work well together. Don’t forget the green onions and sesame seeds for garnish. They give a nice finish and a bit of extra flavor. The orange sauce is what makes this dish special. Fresh orange juice and zest bring a bright taste. I use soy sauce for a savory touch. Maple syrup adds a hint of sweetness, while rice vinegar gives it a nice tang. Fresh ginger and garlic boost the flavor even more. If you want some heat, add a pinch of red pepper flakes. This sauce ties all the ingredients together in a way that feels fresh and exciting. To start, I make the orange sauce. I combine all the sauce ingredients in a bowl. This includes fresh orange juice, orange zest, soy sauce, maple syrup, rice vinegar, ginger, garlic, and optional red pepper flakes. I whisk until well mixed. This sauce adds a bright and zesty flavor to our dish. Next, I prepare the tofu. I coat the cubed tofu with cornstarch. This gives the tofu a crispy edge. Then, I heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, I add the coated tofu. I cook it for about 5 to 7 minutes. I turn the tofu occasionally until it is golden and crispy on all sides. After the tofu is crispy, I remove it from the skillet and place it on a plate. In the same skillet, I add broccoli, red bell pepper, and carrot. I stir-fry these vegetables for about 5 minutes. I cook them until they are crisp-tender. Next, I return the crispy tofu to the skillet with the veggies. I pour the orange sauce over everything. I stir well to coat all the ingredients. Finally, I let it simmer for about 2 to 3 minutes. This helps the sauce heat through and thicken slightly. To make crispy tofu, start with firm tofu. Press it to remove water. This step is key for texture. Wrap the tofu in a clean kitchen towel and place a heavy object on top. Press for at least 15 minutes. After pressing, cut the tofu into even cubes. Coat the tofu in cornstarch before cooking. This coating helps the tofu get golden and crispy. Heat the oil in a skillet until it shimmers. Then, add the tofu and cook until all sides are brown. This process takes about 5-7 minutes. Flip the tofu gently to avoid breaking it. To boost the orange taste, use fresh orange juice and zest. Fresh ingredients make a big difference. When you use fresh, you get a brighter, zesty flavor. If you need to substitute the orange juice, you can use tangerine juice or a mix of lemon and lime juice. But keep in mind, the taste will change slightly. For the orange sauce, mix all the ingredients well. This mix includes soy sauce, maple syrup, rice vinegar, ginger, and garlic. The balance of sweet, sour, and savory gives the dish its unique flavor. If you love spice, add red pepper flakes to the sauce. For a hearty base, serve the orange tofu over rice or quinoa. Both options soak up the sauce well. You can also try brown rice for a nuttier flavor. Get creative with toppings! Chopped green onions add a fresh crunch. A sprinkle of sesame seeds gives a nice finish. For an extra pop of color, add a slice of orange on the side. This not only looks great but also adds more flavor. Serve the bowls in deep plates for a beautiful presentation. Arrange the tofu and veggies neatly. Enjoy your tasty, homemade orange tofu bowls! {{image_2}} You can swap out the broccoli, carrots, and bell peppers for other veggies. Try using snap peas, zucchini, or even mushrooms for a different taste. Seasonal vegetables like asparagus in spring or squash in fall add freshness too. Don’t be afraid to mix and match! Each choice changes the bowl's flavor and texture. If you want to switch up the protein, tempeh or seitan works well. Tempeh adds a nutty flavor, while seitan gives a chewy texture. When using these, adjust the sauce slightly. Tempeh absorbs flavors well, so you might need less soy sauce. Seitan is heartier, so consider adding more orange juice for balance. This recipe is already vegetarian and vegan. Just check all your sauces and ingredients. Use tamari instead of soy sauce for a gluten-free option. Always read labels to ensure no hidden animal products sneak in. Enjoy a tasty, healthy meal without missing out! To keep your Orange Tofu Bowls fresh, place leftovers in the fridge. Store the tofu and veggies separately from the sauce. This helps keep the tofu crispy. Use airtight containers to prevent moisture loss. Glass containers work best, but plastic ones are fine too. When reheating, you want to keep the tofu crispy. The best method is to use a skillet. Heat the skillet on medium-high heat and add a little oil. Once hot, add the tofu pieces and warm them for about 3-4 minutes. If you want to reheat with sauce, do this in a separate pan. Heat the sauce first, then add the tofu to coat it. Stir gently to warm through. Yes, you can freeze this dish! However, it’s best to freeze the tofu and veggies without the sauce. To freeze, place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When you’re ready to eat, thaw the tofu and veggies in the fridge overnight. Reheat as mentioned above for the best texture. To add heat to your Orange Tofu Bowls, try these tips: - Mix in more red pepper flakes for a kick. - Add sliced fresh chili peppers for a bold flavor. - Use a spicy sauce, like sriracha, in the orange sauce. - For a milder spiciness, add a dash of cayenne pepper. These adjustments let you control the heat level to fit your taste. Yes, you can prepare this dish in advance. Here’s how: - Make the orange sauce a day ahead and store it in the fridge. - Cook the tofu and vegetables in advance, but keep them separate. - Store the tofu in an airtight container to keep it fresh. - Reheat the tofu and veggies before serving, then add the sauce. This method helps save time on busy days while keeping flavors fresh. For a complete meal, consider these pairings: - Serve over cooked rice or quinoa for a hearty base. - Add a side salad for extra crunch and freshness. - Pair with steamed dumplings for a fun twist. - Top with sliced avocado for creaminess. These options balance the flavors and give you a filling dinner. This article covered how to make tasty orange tofu bowls. We explored the main ingredients, including firm tofu and fresh veggies. You learned how to make a zesty orange sauce and how to cook everything to perfection. I shared tips for crispy tofu and suggested veggie swaps. You also found storage tips and answers to common questions. Now it's time for you to try it. Enjoy the flavors and make it your own!

Orange Tofu Bowls (Better Than Takeout)

Discover the deliciousness of Zesty Orange Tofu Bowls in just 30 minutes! This vibrant dish features crispy tofu tossed with fresh veggies and a tangy orange sauce, making it a perfect blend of flavor and nutrition. Ideal for meal prep or a quick weeknight dinner, these bowls are sure to impress. Click through now for the full recipe and transform your dinner routine with this healthy, zesty delight!
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Ingredients
  

14 oz firm tofu, pressed and cubed

1 tablespoon cornstarch

2 tablespoons vegetable oil

2 cups broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

4 green onions, chopped

1 tablespoon sesame seeds

For the Orange Sauce:

1/2 cup fresh orange juice

Zest of 1 orange

2 tablespoons soy sauce

1 tablespoon maple syrup

1 tablespoon rice vinegar

1 teaspoon grated fresh ginger

1 garlic clove, minced

Pinch of red pepper flakes (optional)

Instructions
 

Begin by preparing the orange sauce. In a bowl, combine the fresh orange juice, orange zest, soy sauce, maple syrup, rice vinegar, ginger, garlic, and red pepper flakes. Whisk until well mixed and set aside.

    Heat a large skillet over medium-high heat and add vegetable oil. Toss the cubed tofu in cornstarch until evenly coated. Once the oil is hot, add the tofu to the skillet. Cook for about 5-7 minutes, turning occasionally, until the tofu is golden and crispy on all sides.

      Remove the crispy tofu from the skillet and place it on a plate. In the same skillet, add the broccoli, red bell pepper, and carrot. Stir-fry the vegetables for about 5 minutes until they are crisp-tender.

        Return the tofu to the skillet with the vegetables and pour the orange sauce over the mixture. Stir well to coat everything evenly and allow it to simmer for about 2-3 minutes until the sauce is heated through and slightly thickened.

          Serve the zesty orange tofu mixture over your favorite grains, such as rice or quinoa. Top with chopped green onions and a sprinkle of sesame seeds for garnish.

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

              - Presentation Tips: Serve the bowls in deep plates with a contrasting garnish of sesame seeds and green onions on top, and a slice of orange on the side for an added pop of color.