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- 14 oz firm tofu, drained and cubed - 2 tablespoons cornstarch - 2 tablespoons sesame oil - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 carrot, thinly sliced - 3 green onions, chopped - 1 tablespoon minced ginger - 2 cloves garlic, minced - 1/2 cup orange juice - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon sesame seeds - Salt and pepper to taste The main stars of this dish are the tofu and fresh veggies. Firm tofu gives the stir fry its base. It soaks up flavors well. The veggies offer crunch and color. I love using red bell pepper, broccoli, and carrots. They make the dish bright and tasty. - Additional vegetables - Garnishes Feel free to add your favorite veggies. Snap peas, bok choy, or mushrooms work well. You can also top your dish with fresh herbs or extra sesame seeds. These small touches add more flavor and fun. - Gluten-free alternatives - Vegan options This recipe is naturally vegan. If you need gluten-free options, swap soy sauce for tamari. Make sure to check labels for hidden gluten. This way, everyone can enjoy this tasty meal! To start, you need to drain the tofu. Place the block of firm tofu on a plate. Use paper towels to pat it dry. This helps remove excess moisture. Cut the tofu into even cubes. In a bowl, toss the cubes with cornstarch. Make sure each piece is evenly coated. This will help your tofu become crispy later. Get a large skillet or wok ready. Heat 1 tablespoon of sesame oil over medium-high heat. When the oil is hot, add the tofu cubes. Cook them for about 5 minutes. Turn them occasionally to get all sides golden. When the tofu is crispy, remove it from the skillet. Set it aside on a plate. In the same skillet, add another tablespoon of sesame oil. Once it’s hot, add minced garlic and ginger. Stir for about 30 seconds. You want to smell their great aroma. Now, toss in the sliced red bell pepper, broccoli florets, and carrot slices. Stir-fry for about 5 to 6 minutes. The veggies should be tender but still crisp. In a small bowl, whisk together the orange juice, soy sauce, and rice vinegar. This mix will add great flavor. Pour the sauce over your sautéed veggies. Then, return the crispy tofu to the skillet. Toss everything together so it combines well. Cook for another 2 to 3 minutes. This allows the sauce to thicken a bit. Taste and season with salt and pepper as needed. Once done, remove from heat. Garnish with chopped green onions and sesame seeds. Serve the stir fry over cooked rice or noodles for a complete meal. To make your tofu crispy, use firm tofu. Drain it well and pat it dry. This step is key. You want to get rid of excess moisture. Coat the cubes in cornstarch evenly. This helps create that nice crunch. Common mistakes include skipping the drying step. If you add wet tofu to hot oil, it will steam instead of fry. Another mistake is overcrowding the pan. Give each piece space to brown properly. Cook in batches if needed. To add more flavor, consider spices. A pinch of red pepper flakes gives heat. You can also add a splash of soy sauce for depth. Try a touch of garlic powder or onion powder for more taste. For side dishes, serve this stir fry with rice or noodles. Steamed jasmine rice pairs well. You can also use quinoa for a healthy twist. Adding a simple salad can balance the meal. Prep your tofu and veggies ahead of time. Cut the tofu and vegetables earlier in the day. Store them in separate containers in the fridge. This saves time when you are ready to cook. When reheating, use a skillet instead of a microwave. This keeps the tofu crispy. Heat on medium-low and stir often. If the sauce thickens too much, add a splash of water to loosen it up. {{image_2}} You can swap tofu for various proteins. Chicken, shrimp, or beef work well. Simply cut them into pieces and follow the same cooking steps. For a vegan option, try chickpeas or tempeh. Both add protein and flavor. Feel free to change the vegetables based on the season. Zucchini, snap peas, or mushrooms are great choices. They add different tastes and textures. For a crunchy bite, add cashews or water chestnuts. This keeps the dish exciting. You can adjust the sauce to fit your taste. If you like it sweeter, add more orange juice or a bit of honey. For spice, try red pepper flakes or sriracha. You can also switch the vinegar. Lemon or lime juice gives a bright flavor. Explore these changes to find your favorite mix! To store leftover stir fry, let it cool first. Place it in an airtight container. This keeps the flavors fresh and prevents spoilage. Use glass or BPA-free plastic containers for best results. They help maintain taste and texture. You can freeze the stir fry, but it's better to freeze components. Store the tofu and veggies separately for best flavor. To freeze, place them in freezer-safe bags or containers. Label them with the date. When you’re ready to eat, thaw overnight in the fridge. Reheat in a skillet for great results. In the fridge, your stir fry lasts about 3 to 4 days. In the freezer, it can last up to 3 months. Always check for signs of spoilage. If it smells off or looks discolored, it's best to toss it. Keeping track of dates helps you enjoy your meals at their best! To make tofu less soggy, you need to press it. Here’s how: - Wrap the tofu in a clean towel. - Place a cutting board on top. - Add weights like cans or books to press down. - Leave it for 15-30 minutes. This method helps to remove excess moisture. Recommended tools: A tofu press or a heavy skillet can also work well. Yes, you can use different kinds of tofu. - Recommended types: Firm or extra-firm tofu works best. - Texture differences: Silken tofu is too soft and won't hold up in stir fry. Firm tofu gives you a nice bite. If you don't have sesame oil, you can use other oils. - Alternative oils: Olive oil or avocado oil works well. - Adjusting the recipe: Keep in mind these oils have different flavors. Olive oil is milder, while avocado oil is rich. Yes, this dish can be quite healthy. - Nutritional breakdown: Tofu is a great protein source. It has heart-healthy fats and is low in carbs. The veggies add fiber and vitamins. - Considerations for balanced meals: Pair it with brown rice or quinoa for a complete meal. This adds more fiber and nutrients. This blog post explored how to make a delicious Orange Sesame Tofu Stir Fry. We looked at key ingredients, cooking steps, and tips for great flavor. You can adjust the recipe to fit dietary needs, swap proteins, or even prepare it in advance. Remember to store leftovers properly for the best taste later. I hope you feel confident to try this dish and make it your own. Happy cooking!

Orange Sesame Tofu Stir Fry

Savor the delightful flavors of this Orange Sesame Tofu Stir Fry! This easy recipe combines crispy tofu with vibrant veggies like broccoli and bell peppers, all tossed in a tangy orange sauce. Perfect for a quick weeknight dinner, it's both healthy and delicious. Ready in just 30 minutes, you'll love this tasty vegan dish. Click through to explore the full recipe and impress your family with a burst of flavor tonight!
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Ingredients
  

14 oz firm tofu, drained and cubed

2 tablespoons cornstarch

2 tablespoons sesame oil

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, thinly sliced

3 green onions, chopped

1 tablespoon minced ginger

2 cloves garlic, minced

1/2 cup orange juice

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions
 

Prepare the Tofu: Pat the tofu dry with paper towels and cut it into cubes. In a bowl, toss the tofu cubes with cornstarch until evenly coated.

    Cook the Tofu: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the tofu cubes and cook for about 5 minutes, turning occasionally, until they are golden and crispy. Remove the tofu from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add another tablespoon of sesame oil. Add garlic and ginger, stirring for about 30 seconds until fragrant. Toss in the sliced red bell pepper, broccoli florets, and carrot slices. Stir-fry for about 5-6 minutes until the vegetables are tender yet crisp.

        Make the Sauce: In a small bowl, whisk together the orange juice, soy sauce, and rice vinegar. Pour this mixture over the sautéed vegetables. Return the crispy tofu to the skillet, tossing everything to combine well.

          Finish and Season: Cook for an additional 2-3 minutes to allow the sauce to thicken slightly. Season with salt and pepper to taste.

            Serve: Remove from heat and garnish with chopped green onions and sesame seeds before serving over cooked rice or noodles.

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