Ingredients

Tofu

• 14 oz extra firm tofu
• 1 tbsp sesame oil
• 1 tbsp low sodium tamari or soy sauce
• 2 tbsp cornstarch

Orange Sauce

• 1/2 tsp toasted sesame oil
• 1/4” knob of ginger, peeled and grated
• 2 cloves garlic, minced
• 1/8 tsp red chili flakes (optional)
• 1/2 cup (118 ml) orange juice
• 2 tbsp (30 ml) low sodium tamari or soy sauce
• 2 tbsp rice vinegar 
• 1/2 tbsp cornstarch
• 1 tbsp cold water 

For Serving

• 1/2 cup uncooked white rice
• 1 cup water
• 2 cups broccoli or green beans
• 2 cloves garlic, minced
• 1/4 tsp red chili flakes (optional)
• 2 green onion, sliced (optional)
• 1 tsp sesame seeds (optional)
• 1 tbsp lime juice (optional)

Instructions

1. Prepare the tofu: Drain the tofu and press using a tofu press or by wrapping in a tea towel or paper towels and placing a heavy object (such as a frying pan or stack of plates) on top of the tofu.
2. Marinade the tofu: Preheat oven to 425° F if baking. Tear tofu into bite size pieces. Note: if you don’t like the more chicken-like texture that comes with tearing the tofu, you can cut into small pieces instead. Add the tofu to a medium bowl and add in 1 tbsp sesame oil and 1 tbsp soy sauce or tamari. Toss with a spatula until evenly coated. Sprinkle with 2 tbsp cornstarch and toss again. 
3. Bake the tofu (oven option): Line a large rimmed baking sheet with parchment paper or foil and olive oil to keep the tofu from sticking. Place tofu pieces on baking sheet and arrange in one even layer. Bake for 30-40 minutes, flipping halfway through, or until tofu is golden brown.
4. Bake the tofu (air fryer option): Spray air fryer with non-stick cooking spray (optional). Place marinated tofu in air fryer in a single layer and air fry at 400° F for 20 minutes or until tofu is golden brown, tossing the tofu halfway through.
5. Prepare the rice: Once the tofu has gone into the oven or air fryer, add 1/2 cup white rice, 1 cup water, and a dash of salt in a medium pot. Bring to a boil, cover, reduce to low heat, and simmer for 15 minutes.
6. Prepare the veggies: While the quinoa is cooking, peel and grate 1/4″ knob ginger. Mince 4 cloves of garlic. Cut broccoli into bite size florets or trim ends of green beans. Slice green onions.
7. Prepare the orange sauce: Warm 1/2 tsp sesame oil in a medium pan over medium heat. Once warm, add the garlic, ginger, and red chili flakes (optional). Sauté for 60 seconds, then add in 1/2 cup orange juice, 2 tbsp soy sauce or tamari, and 2 tbsp rice vinegar. Bring to a simmer over medium heat and cook for 3 to 5 minutes. Mix 1/2 tbsp cornstarch with 1 tbsp cold water until dissolved (do not skip this step!), then add the slurry to the sauce and simmer for another 3 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
8. Finish the orange tofu: Remove the tofu from the oven or air fryer and add it to the pan with the orange sauce. Mix to coat all sides of the tofu.
9. Sauté the broccoli or green beans: Warm 1/2 tsp sesame oil in a medium pan over medium heat. Add broccoli green beans, 2 cloves of minced garlic, a dash of salt, and a dash of pepper. Sauté for 4-5 minutes and broccoli or green beans are slightly charred.
10. Plate: Divide rice into bowls or meal prep containers. Top with broccoli or green beans and crispy orange tofu. Sprinkle with green onions, red chili flakes, and sesame seeds (optional). Enjoy or save for later!

*Caloric and nutritional values will change based on exact ingredients and amounts used.

This recipe was adapted from: https://frommybowl.com/crispy-orange-tofu-vegan/