Orange Glazed Teriyaki Tofu

$- 14 oz firm tofu, pressed and cubed - 1 cup orange juice (freshly squeezed preferred) - 1/4 cup low-sodium soy sauce - 1 tablespoon rice vinegar - 2 tablespoons honey or maple syrup - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced - 2 tablespoons sesame oil - 1 tablespoon sesame seeds (for garnish) - 2 green onions, thinly sliced (for garnish) - Cooked jasmine rice (for serving) For this tasty orange glazed teriyaki tofu, you need fresh ingredients. Using firm tofu gives the dish a great texture. Pressing the tofu helps remove moisture. This step makes the tofu crispy when cooked. Fresh orange juice adds a bright flavor. Low-sodium soy sauce gives it depth without too much salt. The rice vinegar adds tang, which balances the sweetness from honey or maple syrup. Ginger and garlic bring warmth and aroma to the dish. For garnishing, sesame oil adds richness. Sesame seeds give a nice crunch and nutty flavor. Green onions add a fresh bite on top. Serve the tofu over fluffy jasmine rice for a satisfying meal. Each ingredient plays a role in creating a delicious experience. To start, press the tofu for at least 15 minutes. This step helps remove moisture. Moisture can make your tofu soggy. After pressing, cut the tofu into bite-sized cubes. This size helps it cook evenly. Next, let’s make the marinade. In a medium bowl, whisk together these ingredients: - 1 cup orange juice - 1/4 cup low-sodium soy sauce - 1 tablespoon rice vinegar - 2 tablespoons honey or maple syrup - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced Mix well to blend the flavors. This marinade gives the tofu a sweet and tangy taste. Now, heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Once hot, add the marinated tofu, reserving the marinade. Cook for about 5-7 minutes. You want the tofu to be golden brown and crispy. Flip the tofu to ensure even cooking. While the tofu cooks, take the reserved marinade and pour it into a small saucepan. Bring it to a gentle simmer. Slowly add a cornstarch slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Stir it continuously for about 2 minutes. This helps thicken the sauce. After the tofu is crispy, pour the thickened glaze over it in the skillet. Gently toss the tofu to coat each piece. Allow it to cook for another minute to heat through. To serve, place the orange glazed teriyaki tofu over cooked jasmine rice. Garnish with sesame seeds and thinly sliced green onions. This adds color and flavor to your dish. Enjoy your delicious meal! To get crispy golden-brown tofu, start by pressing it. This removes excess water. I recommend pressing the tofu for at least 15 minutes. This time helps the tofu soak up flavor better. Once pressed, cube the tofu evenly. This ensures it cooks well. Marination is key. Let the tofu sit in the marinade for at least 30 minutes. This time allows the tofu to absorb the delicious orange flavor. If you have more time, marinating longer will deepen the taste. You can boost the flavor with spices or citrus zest. A pinch of red pepper flakes adds a nice kick! Also, consider adding lemon or lime zest for extra brightness. Zest brings a fresh taste that complements the orange glaze. Adjusting sweetness levels is easy. If you prefer a sweeter glaze, add more honey or maple syrup. On the other hand, if you like it less sweet, decrease the amount. Taste as you go to find your perfect balance. Choosing the right skillet makes a big difference. A non-stick skillet works well for cooking tofu. It helps prevent sticking and allows for easy flipping. For flipping the tofu, use a spatula with a wide edge. This helps you lift the tofu gently. A set of tongs can also be handy for turning the pieces. Make sure to be gentle so you don't break the tofu. {{image_4}} For those who want to make this dish vegan, you can swap honey for maple syrup. Maple syrup adds a nice sweetness without any animal products. For gluten-free options, look for tamari instead of regular soy sauce. Tamari tastes just like soy sauce but is safe for gluten-free diets. You can change up the flavor by using different fruit juices in the glaze. Pineapple juice or mango juice works well too. Each juice brings its own twist. You might also want to add more veggies. Bell peppers, broccoli, or snap peas can add color and crunch to your dish. While jasmine rice is a classic choice, you can pair this tofu with quinoa or brown rice for a nutty taste. Even cauliflower rice is a great low-carb option. For garnishes, try adding crushed peanuts or cilantro for a fresh kick. A wedge of lime can also brighten the dish and add zing. Store your leftover orange glazed teriyaki tofu in an airtight container. This keeps it fresh and tasty. Make sure it cools to room temperature before sealing. For best flavor, eat the leftovers within three days. Reheat the tofu in a pan on low heat. This method helps maintain its crispiness. Yes, you can freeze orange glazed teriyaki tofu! To do this, first cool it completely. Then, place the tofu in a freezer-safe container. It stays good in the freezer for up to three months. When you're ready to eat, take it out and let it thaw overnight in the fridge. Reheat the tofu in a skillet to restore its texture. When stored properly, orange glazed teriyaki tofu lasts about three to four days in the fridge. If you see any signs of spoilage, like off smells or mold, throw it away. Trust your senses! Keeping an eye on your food helps ensure you're eating safely. To press tofu, wrap it in a clean kitchen towel. Place a heavy object on top, like a cast-iron skillet. Let it sit for at least 15 minutes. This helps remove excess moisture. Less moisture leads to better texture when cooking. For best results, press it longer if you have time. Yes, you can use different types of tofu. Firm or extra-firm tofu works best for this recipe. They hold their shape and get crispy. Silken tofu is not ideal for frying. It is too soft and will break apart easily. If you prefer a softer texture, try using silken tofu in soups or smoothies. You can use other juice options like pineapple or mango juice. These juices add a sweet and fruity flavor. Lemon or lime juice gives a tart taste but is not as sweet. If you want to keep it citrusy, choose grapefruit juice. Each juice will change the flavor, so pick one you enjoy. The glaze is not spicy. It has sweet and tangy notes from the orange juice. If you like heat, add a pinch of red pepper flakes or some sriracha. This will give the dish a nice kick. Adjust the amount based on your spice preference. Enjoy experimenting with flavors! This blog post discussed making Orange Glazed Teriyaki Tofu. We covered essential ingredients, including firm tofu, orange juice, and soy sauce. You learned how to prepare tofu, create a marinade, and cook it to perfection. Tips provided help achieve the ideal texture and flavor. We also explored variations and storage options. In closing, this dish is not only tasty but also flexible. Try different juices and veggies to suit your taste. Enjoy cooking and feel free to experiment!$

Savor the irresistible flavor of Orange Glazed Teriyaki Tofu with this easy recipe! Perfectly cubed and marinated tofu is pan-fried to golden perfection and then coated in a delicious orange glaze that will tantalize your taste buds. Serve it over fluffy jasmine rice for a healthy meal you’ll love. Click to discover this vibrant vegan dish today and impress your dinner guests! #TeriyakiTofu #VeganRecipes #HealthyEating #PlantBasedCooking

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Ingredients

14 oz firm tofu, pressed and cubed

1 cup orange juice (freshly squeezed preferred)

1/4 cup low-sodium soy sauce

1 tablespoon rice vinegar

2 tablespoons honey or maple syrup

1 tablespoon cornstarch mixed with 2 tablespoons water (creating a slurry)

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

2 tablespoons sesame oil

1 tablespoon sesame seeds (for garnish)

2 green onions, thinly sliced (for garnish)

Cooked jasmine rice (for serving)

Instructions

Prepare the Tofu: Begin by pressing the tofu for a minimum of 15 minutes to expel any excess moisture. Once pressed, carefully cube the tofu into bite-sized pieces for even cooking.

Make the Marinade: In a medium bowl, whisk together the orange juice, soy sauce, rice vinegar, sweetener (honey or maple syrup), grated ginger, and minced garlic until well combined. This mixture will serve as a flavorful marinade for the tofu.

Marinate the Tofu: Transfer the cubed tofu into a shallow dish and evenly pour the marinade over it. Ensure all pieces are well coated. Cover the dish and refrigerate for at least 30 minutes, allowing the tofu to soak up the vibrant flavors.

Cook the Tofu: In a large skillet, heat the sesame oil over medium-high heat. Once the oil is shimmering, add the marinated tofu (set aside the marinade for later use). Cook the tofu for approximately 5-7 minutes, or until it becomes golden brown and crispy, turning occasionally for even browning.

Create the Glaze: While the tofu is cooking, pour the reserved marinade into a small saucepan and bring it to a gentle simmer over medium heat. Slowly add the cornstarch slurry while continuously stirring. Cook until the sauce thickens, about 2 minutes, ensuring a smooth consistency.

Combine Tofu and Glaze: Once the tofu is crispy, pour the thickened glaze over it in the skillet. Gently toss the tofu to ensure all pieces are well coated with the sauce, allowing it to cook for an additional minute to heat through.

Serve: Serve the succulent orange glazed teriyaki tofu generously over a bed of fragrant jasmine rice. Finish with a sprinkle of sesame seeds and a handful of thinly sliced green onions for an appealing contrast and added flavor.

Prep Time: 15 minutes | Total Time: 60 minutes | Servings: 4

- Presentation Tips: For an appealing display, use a wide bowl for the rice, placing the glazed tofu on top, and scatter the garnishes creatively to enhance color and texture. A wedge of fresh orange on the side can add an inviting touch!