Spicy Orange Tofu
with Roasted Zucchini & Sticky Rice
This recipe was inspired by a Chinese-American takeout favorite, Orange Chicken. Cubes of crispy sesame-coated tofu are tossed in a sticky, sweet chili sauce and served on a bed of quinoa-studded rice. Simple roasted zucchini add brightness and crunch.
Nutrition (per serving)
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INGREDIENTS
- 1/2 cup quinoa speckled rice
- 2 garlic, peeled and minced
- 1 Valencia orange, half juiced and half cut into wedges
- 2 tbsp low-sodium tamari
- 2 tbsp turbinado sugar
- 1 tbsp sriracha
- 1 zucchini, quartered lengthwise and cut into 3-inch long sticks
- 10 oz organic extra firm tofu, patted dry and cut into 1-inch pieces
- 3 tbsp cornstarch
- 1 tbsp white sesame seeds (divided)
- 1 tbsp toasted sesame oil
- 2 scallions, trimmed and cut into 2-inch pieces
- 1 tsp vegetable oil*
- Salt & pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2 cups water)
Whisk together garlic, orange juice, tamari, sugar, and sriracha in medium bowl.
Combine zucchini, 1 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until tender and browned in places, 10 to 12 minutes. (4-serving meal: use 2 tsp vegetable oil)
Combine tofu, cornstarch, just 2 tsp sesame seeds, and a pinch of salt and pepper in large bowl and toss to coat. Heat sesame oil in large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes. (4-serving meal: use 4 tsp sesame seeds) (TIP: Work in batches for the 4-serving meal.)
Add scallions to skillet with tofu and cook until beginning to char, 1 to 2 minutes. Reduce heat to low and add orange sauce. Toss to coat and cook until sauce thickens, about 30 seconds. (TIP: For the 4-serving meal, add all the tofu back to the pan before adding the scallions and sauce.)
Divide sticky rice and roasted zucchini between serving plates and top with spicy orange tofu. Sprinkle with remaining sesame seeds and serve with orange wedges. 好吃!
SIMILAR RECIPES
Sesame Orange Tofu with Roasted Green Beans & Sticky Rice
General Tso’s Tofu with Quinoa & Steamed Broccoli
Taiwanese Tofu Lettuce Cups with Dates & Gingered Rice
