Orange Tofu
Orange tofu recipe is marinated in a tangy orange sauce and grilled to perfection, then added to a bowl of red quinoa and stir-fried vegetables.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Entrees
Cuisine: Asian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 275kcal
- 14 ounces extra-firm or sprouted tofu pressed
Orange Marinade/Sauce
- 3 oranges juiced
- 3 Tablespoons rice vinegar
- 2 Tablespoons soy sauce or Tamari
- 3 teaspoons fresh ginger grated
- 2 teaspoons arrowroot powder
Vegetables/Quinoa
- 3 cups cooked quinoa I used red quinoa
- 1 white onion
- 8 ounces mushrooms sliced
- 1 red bell pepper sliced thin
- 8 ounces pea pods
- ¼ purple cabbage sliced thin
- 2 bok choy cut into bite-sized pieces
Orange Marinade
Juice the oranges using a juicer or by hand.
Place the orange juice and the rest of the ingredients in a saucepan.
Whisk all the ingredients together, so to incorporate the arrowroot powder.
Heat on medium-low, and stir until the orange sauce begins to thicken.
Tofu
Press the tofu and cut it into 4 equal slabs for grilling. If baking air frying or pan searing, cut into cubes.
Mix ¼ cup of the orange marinade/sauce into a container with the tofu.
Refrigerate overnight.
Place the remaining orange sauce in a separate container for later use.
Grilling
Preheat the grill to low.
Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
Cook for about 8 minutes on each side.
Remove from the grill and place back in the marinade until ready to use.
Then, cut the tofu into strips or cubes
Baking
Follow the same pressing and marinating process.
Then, preheat the oven to 400 degrees.
Place cut or uncut tofu on a silicone baking mat or parchment paper
Cook for 15 minutes.
Remove from oven and flip tofu over; cook for an additional 15 minutes.
Air Frying
Follow the same pressing and marinating process.
Set the air fryer temperature to 375 degrees.
Cook for 10-15 minutes, shaking the basket several times throughout the cooking.
Quinoa/Vegetables
Prepare quinoa according to the directions provided.
Using a wok, on medium-high heat, begin cooking the onions and mushrooms until the onions are translucent and the mushrooms are browned.
Now, add red bell peppers and pea pods; toss to incorporate with the mushrooms and the onions, and continue to cook for approximately 7 minutes.
Lastly, add the bok choy and purple cabbage.
Stir to combine, and add the reserved orange sauce.
Cook until bok choy and purple cabbage is slightly wilted.
Assembling the Orange Tofu Bowl
Place ½ cup of quinoa in the center of the bowl.
Spoon stir-fried vegetables around the quinoa.
Add sliced of grilled tofu.
- When cooking with tofu, focus on texture and flavor.
- Marinate tofu overnight for the most profound flavor.
- Choose the appropriate tofu for the correct cooking purpose.
- Freeze and thaw tofu for a spongier consistency
- Cornstarch is the secret weapon in the fight against soggy baked tofu.
- When air frying or grilling tofu, you do not need cornstarch.
- Use a heavy weighted pan and towels or a tofu press if pressing tofu.
Serving: 6g | Calories: 275kcal | Carbohydrates: 46g | Protein: 18g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 383mg | Potassium: 1459mg | Fiber: 10g | Sugar: 16g | Vitamin A: 14085IU | Vitamin C: 231mg | Calcium: 399mg | Iron: 6mg