Orange Tofu and Edamame Stir-Fry
User Reviews
4.2
Orange Tofu and Edamame Stir-Fry
Description
This Orange Tofu and Edamame Stir-Fry starts by pressing extra-firm tofu to remove moisture, then cutting it into cubes and seasoning them. The tofu cubes are pan-fried until golden and crisp on all sides, providing a firm texture that contrasts well with the soft vegetables. Meanwhile, the orange sauce is prepared from fresh orange juice, zest, honey, tamari, sriracha, and vegetable broth, thickened with cornstarch for a sticky glaze.
Once tofu is cooked and removed, the remaining oil is used to quickly stir-fry sliced red bell pepper and shelled edamame with fresh grated ginger and garlic. The sauce is poured in and heated until thickened, then tofu is returned and tossed gently to coat. The final dish delivers layers of flavor with bright citrus notes, gentle sweetness, and a touch of heat, all enveloping crisp, spicy tofu and tender vegetables.
This stir-fry requires some advance time to press the tofu to achieve best texture. The sauce should be mixed well before cooking and the tofu browned carefully for an even crispness. The recipe results in a colorful and nutrient-rich main course or side that balances sweet, spicy, and savory tastes.
Ingredients
Stir-Fry
- 2 tablespoons avocado oil divided
- 14 ounces tofu extra firm
- 1 cup red bell pepper thinly sliced
- 1 cup edamame shelled
- 2 teaspoons ginger grated fresh
- 1 teaspoon garlic grated
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Orange Sauce
- 1 teaspoon orange zest
- 1/2 cup orange juice fresh squeezed
- 1/4 cup vegetable broth
- 3 tablespoons honey or maple syrup
- 2 tablespoons tamari or soy sauce, low sodium
- 1 teaspoon sriracha
- 2 teaspoons cornstarch or arrowroot powder
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.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 438mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
