Crisp-edged tofu coated in a sweet-tangy, sticky orange glaze with tender-crisp broccoli and scallions, served over steaming jasmine rice for a bright, comforting bowl.
Bright, Sticky Orange Tofu for Weeknights
Crisp-edged tofu tossed in a glossy sweet-tangy orange glaze with tender-crisp broccoli and scallions—comforting, fast, and endlessly repeatable.
When you want something that feels special but comes together without ceremony, these sticky orange tofu bowls are the answer. The sauce is all citrus sparkle and warm ginger-garlic backbone, so every bite balances that caramelized sweetness with a bright, tangy finish. Serve it over steaming jasmine rice and you have a bowl that's comforting and lively at the same time.
The trick to getting tofu that holds up and gives you those irresistible browned edges is simple: press it, cube it, and dust it with cornstarch. That light coating crisps into a golden crust in a hot skillet, so the pieces stay toothsome under the sticky glaze instead of going soggy. Meanwhile, blanching the broccoli keeps it tender-crisp and brilliantly green—exactly the texture contrast these bowls need.
The glaze is quick: fresh orange juice and zest, a little light brown sugar, soy sauce and rice vinegar, plus grated ginger and garlic. Reduce it until thick and shiny, then toss in the browned tofu so each cube gets lacquered. A few drops of sesame oil and a scatter of scallions at the end lift the flavors and give the dish a fragrant finish.
Make-ahead friendly: press and cube the tofu up to a day ahead, or whisk the sauce together and keep it in the fridge. To revive leftovers, re-crisp the tofu in a skillet or a hot oven so it stays as winningly crunchy as day one. Feed four, stretch it into meal prep, or add sliced peppers and edamame if you want more color and heft.
Ingredients
How to Make Skillet Sticky Orange Tofu Bowls
- Press the tofu: wrap the block in paper towels or a clean kitchen towel, set a weighted cutting board or a heavy skillet on top and press for 15 minutes to remove excess water.
- Cut the pressed tofu into 1/2-inch cubes and toss gently with 1/3 cup of the cornstarch in a bowl until pieces are lightly and evenly coated.
- Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons vegetable oil; when hot, arrange the tofu in a single layer and fry without moving until the bottoms are deep golden, about 3–4 minutes per side, turning to brown all sides (about 10–12 minutes total). Transfer browned tofu to a plate lined with paper towels.
- While the tofu cooks, steam or blanch the broccoli: bring a small pot of water to a boil, add the florets and cook until bright green and just tender, 2–3 minutes, then drain and set aside.
- Whisk the sauce: in a medium bowl combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, red pepper flakes and the remaining 2 tablespoons cornstarch; whisk until smooth.
- Wipe the skillet clean, return to medium heat, add the sauce and bring to a simmer, stirring constantly; it will begin to thicken in 1–2 minutes into a glossy, sticky glaze.
- Add the browned tofu and steamed broccoli to the skillet and toss gently to coat, simmering 1–2 minutes so the sauce clings to the tofu and vegetables; if sauce becomes too thick, add 1–2 tablespoons water to loosen.
- Finish with 1 teaspoon sesame oil, chopped green onions, and a sprinkle of sesame seeds; taste and adjust with a pinch more red pepper flakes or a splash of soy if desired.
- Divide cooked jasmine rice among four bowls, top with the sticky orange tofu and broccoli, spoon any extra glaze over top, and serve hot.
Recipe Card
Skillet Sticky Orange Tofu Bowls
Crisp-edged tofu coated in a sweet-tangy, sticky orange glaze with tender-crisp broccoli and scallions, served over steaming jasmine rice for a bright, comforting bowl.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Press the tofu: wrap the block in paper towels or a clean kitchen towel, set a weighted cutting board or a heavy skillet on top and press for 15 minutes to remove excess water.
- Cut the pressed tofu into 1/2-inch cubes and toss gently with 1/3 cup of the cornstarch in a bowl until pieces are lightly and evenly coated.
- Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons vegetable oil; when hot, arrange the tofu in a single layer and fry without moving until the bottoms are deep golden, about 3–4 minutes per side, turning to brown all sides (about 10–12 minutes total). Transfer browned tofu to a plate lined with paper towels.
- While the tofu cooks, steam or blanch the broccoli: bring a small pot of water to a boil, add the florets and cook until bright green and just tender, 2–3 minutes, then drain and set aside.
- Whisk the sauce: in a medium bowl combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, red pepper flakes and the remaining 2 tablespoons cornstarch; whisk until smooth.
- Wipe the skillet clean, return to medium heat, add the sauce and bring to a simmer, stirring constantly; it will begin to thicken in 1–2 minutes into a glossy, sticky glaze.
- Add the browned tofu and steamed broccoli to the skillet and toss gently to coat, simmering 1–2 minutes so the sauce clings to the tofu and vegetables; if sauce becomes too thick, add 1–2 tablespoons water to loosen.
- Finish with 1 teaspoon sesame oil, chopped green onions, and a sprinkle of sesame seeds; taste and adjust with a pinch more red pepper flakes or a splash of soy if desired.
- Divide cooked jasmine rice among four bowls, top with the sticky orange tofu and broccoli, spoon any extra glaze over top, and serve hot.
Nutrition
- Carbohydrates
- 84
- Saturated Fat
- 1.9
- Sodium
- 480
- Fiber
- 3.5
- Unsaturated Fat
- 12
- Protein
- 15.5
- Fat
- 13.8
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 520
- Sugar
- 17