Crispy orange tofu with wilted greens

By Wendy Andresen | Aug 12, 2020
Photo by: Wendy Andresen

This is a quick and easy dish that offers a different way to prepare tofu so that it’s browned, puffed, and crispy without frying.

While the tofu bakes, you prepare some rice or noodles, whisk together a flavorful orange sauce, wilt a pan of spinach or bok choy, and then put it all together – all within about half an hour. Just remember to drain and press your tofu ahead of time.

Ingredients:

16-ounce package extra-firm tofu, such as Heiwa

3 Tbsp. cornstarch, divided

Nonstick cooking spray

4 tsp. neutral oil, divided

3 cloves garlic, minced

1 inch fresh ginger, minced

1 1/4 cups orange juice

2 Tbsp. organic sugar or agave nectar

1/4 cup reduced-sodium soy sauce or Bragg Liquid Aminos

2 Tbsp. lime juice

1 Tbsp. orange zest

1/4 tsp. crushed red pepper flakes (or more to taste)

8 ounces baby spinach or bok choy (or more)

3 scallions thinly sliced diagonally, for garnish

Sesame seeds, for garnish

Directions:

1. Drain the tofu and press it by setting it in a sieve and putting a plate on top, plus a couple of cans for weight. Let it drain for at least an hour.

2. Set your oven for 425 degrees. Cut the tofu into ½ inch cubes and place them in a plastic bag or a bowl. Sprinkle 1 Tbsp. cornstarch over the tofu and toss gently until all the pieces are evenly covered.

3. Place the tofu cubes on a parchment-lined baking sheet and spray them with nonstick spray, trying to keep the cubes from touching one another. Bake for 25 minutes, flipping and spraying again halfway through.

4. While the tofu is baking, make the orange sauce. In a small saucepan, add 2 tsp. oil and cook the garlic and ginger for 2 minutes on medium heat, until the garlic is lightly browned and fragrant. Whisk in the orange juice, sugar, soy sauce, lime juice, orange zest, red pepper flakes, and 2 Tbsp. cornstarch. Heat and whisk until boiling hot and thickened. Set aside and keep warm.

5. In a sauté pan, heat 2 tsp. oil over medium-high heat. Add the spinach or bok choy and stir fry it until slightly wilted. Transfer it to a serving dish, over rice or noodles. Top with the baked tofu cubes, and pour the sauce over all.

6. Garnish with scallions and sesame seeds.

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