Orange Glazed Baked Tofu with Sesame Stir-fried Vegetables
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Baked tofu in a sweet orange glaze. Vegan, gluten-free.
Ingredients
  • 1 block (12-14 oz.) firm baked tofu (plain, or flavored)
  • 1⅓ c. pulp-free orange juice
  • ¼ c. agave OR ⅓ c. evaporated cane juice/sugar
  • 2 TBS. low-sodium soy sauce OR Bragg's liquid aminos
  • ¼ c. water (or additional orange juice)
  • 1½ TBS. corn starch
  • 1 tsp. chili garlic sauce (does add a little heat)
  • orange peel of 1 medium orange (optional)
  • 1 TBS. sesame oil
  • ½ lb. cauliflower florets (fresh or frozen--about ½ medium head of cauliflower)
  • 2 c. fresh or frozen green beans
  • 1 c. frozen peas
  • ½ medium head, cabbage
  • 2 TBS. sesame seeds
  • ½ tsp. garlic powder
  • 1 TBS. soy sauce OR Bragg's liquid aminos
Instructions
  1. FIRST, A FEW NOTES: The key with the tofu is to use baked tofu. You can make your own baked tofu, or buy pre-made. I used plain baked tofu, but I think this recipe would be extra delicious if you used a 5-spice or flavored baked tofu (just make sure the flavor will mesh with the orange glaze!). Baked tofu is more dense & has a much firmer texture than regular firm tofu. Many American Asian restaurants use baked tofu (P.F. Changs & Pei Wei come to mind). If you want to cut the sugars in the sauce, you can use a low-sugar orange juice (like Trop50, which has half the calories & sugar than regular & is stevia sweetened). Also, to keep the sodium in check, use a low-sodium soy sauce. I don't recommend completely cutting out the sesame oil (a little goes a LONG way & adds a ton of flavor). If you want to reduce the oil, I'd recommend reducing by no more than half. Now to the recipe...
  2. Heat your oven to 350F.
  3. Cut your tofu into thin, rectangular strips (about ¼ inch think, 2 inches long). Using a non-stick baking sheet, put tofu strips in oven & bake for 30 minutes, turning the tofu about half way into the cooking time. Why are you baking already baked tofu? Good question. Baking already baked tofu gives it a slightly crisp texture (similar to frying, but without the oil). You can skip this part, but I've found my kids (& myself), really like firmer, crispier tofu, which you can get when you bake it.
  4. Meanwhile, make your sauce. In a medium saucepan, whisk orange juice, agave, & soy sauce. Turn your burner on high to bring to a boil. Whisk water with cornstarch & pour into pan. Turn down heat to medium. Let it simmer until thick. Remove from heat & stir in orange peel & chili sauce. Set aside.
  5. Now for the veggies. It doesn't matter if you use fresh or frozen green beans or cauliflower, but in order to attain that crisp flavor, you need to use a wok & be sure to not overcook. Cut veggies (if you're using frozen cauliflower & green beans you don't have to worry about this--yay!). When you cut the cauliflower, cut in half & then cut in quarters/chunks (don't shred or cut too small--this ain't coleslaw). Heat wok on high & add oil. Immediately add frozen green beans. Stir. Then add green beans & cauliflower. Stir-fry for a minute or two (until veggies looked about half-cooked/defrosted). Add cabbage & stir for an additional minute. Add a tablespoon of water at a time, as needed to prevent sticking (but be careful--don't add very much water otherwise you'll lose that crisp flavor). Add sesame seeds, soy sauce, garlic powder, & stir. Cover & reduce heat to low, or if veggies are cooked (but still crisp), turn heat off completely. Let it sit, covered for about 5 minutes.
  6. Once tofu is finished, put in a bowl & cover with glaze. Stir gently.
  7. Serve vegetables & tofu with your favorite rice or quinoa.
Nutrition Information
Serving size: ⅛ of recipe Calories: 238, 6 WWP points Fat: 7 Carbohydrates: 32 g Sugar: 14 g Sodium: 571 mg Fiber: 6 Protein: 16 g
Recipe by bring joy at https://bring-joy.com/2015/03/27/orange-glazed-baked-tofu-with-sesame-stir-fried-vegetables-recipe-a-life-update