Craving a meal that’s bursting with flavor but short on time? This Orange-Tamari Tofu Stir-Fry is your answer! It’s a whirlwind of vibrant, crisp-tender veggies and perfectly golden tofu, all tossed in a zesty, savory-sweet sauce that will have you skipping the takeout menu. Get ready for a new weeknight champion!
Ingredients
• 2 tablespoons / 30 ml canola oil, divided
• 1 pound / 450 g extra-firm tofu, pressed and cut into ½-inch-thick slices
• 3 scallions, minced
• 2 cups / 200 g small broccoli florets
• 1 cup / 120 g thinly sliced carrots
• ½ cup / 75 g red bell pepper strips, fresh or frozen
• 1 large garlic clove, minced
• ¼ cup / 60 ml freshly squeezed orange juice
• ¼ cup / 60 ml tamari or soy sauce
• 2 tablespoons / 30 ml toasted sesame oil
• 1 tablespoon / 15 ml freshly squeezed lemon juice
• 1 tablespoon / 15 g light brown sugar
• Salt and freshly ground black pepper, to taste
Instructions
1. Heat 1 tablespoon of canola oil in a large skillet or wok over medium heat. Add the tofu slices in a single layer and cook, turning once, until golden brown and crisp on both sides, about 8 to 10 minutes total. Remove the tofu from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the minced scallions, broccoli florets, sliced carrots, and bell pepper strips. Stir-fry for about 5 minutes, until the vegetables are crisp-tender.
3. While the vegetables cook, prepare the sauce. In a small bowl, whisk together the minced garlic, orange juice, tamari, toasted sesame oil, lemon juice, and light brown sugar. Season with salt and pepper to taste.
4. Return the cooked tofu to the skillet with the vegetables. Pour the prepared sauce over everything.
5. Continue to cook over medium-high heat, stirring gently to coat, until the sauce has thickened slightly and everything is heated through, about 2-3 minutes. Serve immediately.
Nutritional Information
• Servings: 4
• Calories: 380 kcal
• Protein: 22 g
• Carbohydrates: 25 g
• Fat: 21 g
• Sodium: 950 mg
• Fiber: 6 g
• Sugar: 12 g
Pro Tips
• For the crispiest tofu, press it for at least 30 minutes before cooking to remove excess water. This helps it brown beautifully instead of steaming.
• Save time on busy nights by using a bag of pre-cut stir-fry vegetables or grabbing fresh-cut veggies from your supermarket’s salad bar.
• Feel free to customize! Add a pinch of red pepper flakes to the sauce for a little heat, or toss in some edamame or water chestnuts for extra texture.
• Toasted sesame oil has a strong flavor and low smoke point. Always add it at the end of cooking or in the sauce to preserve its nutty aroma.
FAQ
Q: How can I make this stir-fry gluten-free
A: To ensure this recipe is gluten-free, you must use tamari, which is typically brewed without wheat, or a specifically labeled gluten-free soy sauce. Standard soy sauce contains wheat and is not gluten-free.
Q: Can I use a different protein instead of tofu
A: Absolutely! This orange-tamari sauce is delicious with other plant-based proteins. For a similar texture, try tempeh or seitan (note: seitan is not gluten-free). For a quicker option, you could also toss in a can of drained and rinsed chickpeas or some edamame at the end of cooking.
Q: What’s the best way to get the tofu extra crispy
A: The key to crispy tofu is removing as much water as possible. We highly recommend pressing your extra-firm tofu for at least 30 minutes before cooking. You can use a tofu press or wrap the block in paper towels and place a heavy object (like a cast-iron skillet or a few books) on top.
Q: How should I store and reheat leftovers
A: Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet over medium heat until warmed through. You can also microwave it, but be aware the tofu and vegetables may lose some of their crispness.
