Orange Tofu and Edamame Stir-Fry

Name: Orange Tofu and Edamame Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons avocado oil; 14 ounces extra firm tofu; 1 cup thinly sliced red bell pepper; 1 cup shelled edamame; 2 teaspoons grated fresh ginger; 1 teaspoon grated garlic; Kosher salt and fresh ground black pepper to taste; 1 teaspoon orange zest; 1/2 cup fresh squeezed orange juice; 1/4 cup vegetable broth; 3 tablespoons honey; 2 tablespoons low sodium tamari; 1 teaspoon Sriracha; 2 teaspoons cornstarch

User Reviews

4.2

300 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Calories
245 kcal
Course
Dinner
Cuisine
Asian, Vegan

Orange Tofu and Edamame Stir-Fry

Lindsey Herring

Report

Crisp tofu, sweet red bell peppers and protein packed edamame are coated in a fresh and flavorful orange sauce. You'll love this healthy, one pan dinner!

Share:

I Made This!

225 people made this

Print

61 people printed this

Save this

180 people saved this

Ingredients

Servings

Stir-Fry

2 tablespoons avocado oil divided
14 ounces extra firm tofu
1 cup thinly sliced red bell pepper
1 cup shelled edamame
2 teaspoons grated fresh ginger
1 teaspoon grated garlic
Kosher salt and fresh ground black pepper to taste

Orange Sauce

1 teaspoon orange zest
1/2 cup fresh squeezed orange juice
1/4 cup vegetable broth
3 tablespoons honey, or maple syrup
2 tablespoons low sodium tamari, or soy sauce
1 teaspoon Sriracha
2 teaspoons cornstarch, or arrowroot powder

Add to Shopping List

Instructions

Drain the tofu and pat dry with paper towels. Slice the tofu into 5 slabs. Line a plate with a clean kitchen towel, then arrange the tofu in a single layer on the towel. Fold the towel over the cubed tofu and place something heavy on top such as a cast iron skillet. Press the tofu for approximately 1 hour.
After an hour, stack the slabs on top of each other and slice through them lengthwise, then slice across to make 5 even rows. You should have 50 cubes of tofu. Remove the towel and season the tofu with salt and pepper.
In a small bowl whisk together all of the ingredients for the orange sauce until combined. Set aside.
Heat 1 tablespoon of oil in a large non-stick or cast iron skillet over medium-high heat. Swirl the oil to coat the bottom of the skillet then add in the cubed tofu and arrange into a single layer. Cook on each side for 1-2 minutes or until golden and crisp. Remove the tofu from the skillet back onto the plate.
Add the remaining tablespoon of oil to the skillet and swirl to coat the bottom. Add in the red bell pepper, ginger and garlic. Sauté for 1 minute then add the tofu back in along with the edamame and stir everything together.
Pour the orange sauce into the skillet and stir until the sauce thickens and everything is coated, about 2-3 minutes. Top with sliced green onions and sesame seeds over rice, cauliflower rice or soba noodles.