Orange Tofu with Chinese Eggplant
A single-serve, pantry-friendly take on orange chicken, reimagined with crisp-tender Chinese eggplant and tofu in a glossy orange glaze. Bright citrus, soy, and a touch of sesame bloom into a playful, weeknight-friendly main with a comforting veggie partner.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 12 oz firm tofu, pressed and cubed
- 2 small Chinese eggplant, diced
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 2 clove garlic, minced
- 2 tsp grated ginger
- 4 tbsp orange juice
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp honey or simple syrup
- ½ tsp sesame oil
- 1 tsp chili flakes (optional)
Instructions
- Toss tofu cubes in cornstarch to coat; shake off excess.
- Sauté tofu in oil over medium-high until golden, 3–4 min; set aside with eggplant.
- Stir-fry eggplant in remaining oil until softened and browned, 4–5 min.
- Add garlic and ginger; cook 30 seconds until fragrant, then return tofu.
- Whisk orange juice, soy, vinegar, honey, sesame oil, and chili; pour over and simmer 2–3 min until glossy.
- Serve hot; a light 1-2 minute bubble reduces the sauce to clingy sheen.
Chef’s Pro Tips
- Press tofu 15 minutes for crisper texture.
- Finish with a splash of rice vinegar for brightness.
Serving Suggestions
Pair with steamed jasmine rice and a side of sautéed bok choy for a complete plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 20 |
| carbs | 42 |
| fat | 18 |
| fiber | 6 |
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