Orange-Glazed Crispy Tofu with Chinese Veggie Rice
A single-serving, skillet-friendly lunch inspired by Chinese flavors: crispy tofu, bright orange glaze, and a veggie-filled fragrant rice. The dish balances sweet-tangy glaze with savory soy and a crisp bite, finished with a quick stir-fry of bok choy and peppers.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 1/2 block extra-firm tofu (about 120 g), pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp neutral oil (for frying)
- 4 tbsp orange juice
- 2 tsp soy sauce
- 2 tsp rice vinegar
- 2 tsp honey or maple syrup
- 2 1/4 tsp grated orange zest
- 2 1/2 cup cooked jasmine rice
- 2 tsp sesame oil
- 2 cup mixed Chinese veggies (e.g., sliced bell pepper, shredded carrot, snap peas)
- 4 cloves garlic, minced
- 2 tsp finely chopped ginger
- 2 scallion, sliced
- 2 Salt and white pepper to taste
- 2 Optional: sesame seeds for garnish
Instructions
- Pat tofu dry, toss with cornstarch until coated; heat oil in a skillet over medium-high.
- Fry tofu 3–4 minutes per side until golden and crisp; remove and set aside.
- In the same pan, add garlic and ginger; sauté 30 seconds until fragrant.
- Add veggies; stir-fry 2–3 minutes until crisp-tender.
- Stir orange juice, soy sauce, rice vinegar, honey, and zest; simmer 1–2 minutes until glaze thickens.
- Return tofu to pan, toss to coat; finish with sesame oil and scallions.
- Serve over warm jasmine rice; garnish with sesame seeds if desired.
Chef’s Pro Tips
- Press tofu well to maximize crispiness.
- Add a splash of chili oil if you like heat.
Serving Suggestions
Pair with steamed bok choy or broccoli and a small side of pickled cucumber for contrast.
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 | 15 |
| carbs | 58 |
| fat | 14 |
| fiber | 6 |
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