Orange Tofu Meal Prep

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Orange Tofu Meal Prep

For meal prep this week, I made Orange Tofu. Originally, it was supposed to be orange chicken, but my dog had a tummy ache, so I sacrificed the chicken breast for her and used tofu instead. Honestly, I ended up loving it way more than I thought I would. It was also way easier than frying chicken, so I’ll absolutely make it this way again whenever I’m craving orange chicken.

Let’s make it!

Orange Tofu Recipe

Ingredients:

• 1 (16 oz) block firm tofu, drained

• ⅓ cup cornstarch

• Salt and pepper

• 1 Tbsp soy sauce

• Oil for frying

Orange Sauce:

• ½ cup orange juice

• ¼ cup sugar

• 1 Tbsp rice vinegar

• 1 Tbsp soy sauce

• 1 Tbsp sesame oil

• 4 garlic cloves, minced

• 1 tsp ginger, minced

• ½ tsp red chili flakes

• Orange zest from 1 orange

• ½ Tbsp cornstarch

• 1 Tbsp water

Veggies:

• Frozen edamame (shelled)

• Frozen broccoli

Directions:

1. Fry the tofu:

• Drain and press the tofu with paper towels to soak up any excess water.

• Cut the tofu into 1-inch cubes (or whatever size you prefer).

• Coat the tofu cubes with soy sauce, then season lightly with salt and pepper.

  

• Right before frying, coat the tofu with cornstarch. (Tip: Don't let the tofu sit too long in the cornstarch or it’ll get gummy.)

• Heat about 2 inches of oil in a pan over medium-high heat.

• Fry the tofu in batches, making sure they don’t touch or overcrowd the pan.

• Fry until golden brown, about 2–3 minutes per side. Set aside.

  

  

2. Make the orange sauce:

• In a medium pot, heat 1 tablespoon of sesame oil over medium heat.

• Add garlic and ginger, and cook until fragrant, about 1–2 minutes.

• Stir in the orange juice, sugar, rice vinegar, soy sauce, and red chili flakes.

• Simmer for about 3 minutes.

• 

• In a small bowl, whisk together ½ tablespoon cornstarch and 1 tablespoon water to make a slurry.

• Pour the slurry into the sauce and whisk together.

• Cook for about 5 more minutes until the sauce thickens.

• Once thickened, remove from heat and stir in the orange zest.

3. Toss and coat: Toss the fried tofu in the orange sauce until evenly coated.

4. Steam the veggies: Follow the instructions on the frozen edamame and broccoli bags. I just steamed mine — nothing fancy.

Assembly:

• Divide cooked rice into four meal prep containers.

• Add a generous scoop of orange tofu.

• Add steamed edamame and broccoli.

• Garnish with black sesame seeds or green onions if you like.

  

Reheating:
Microwave in two 30-second increments, stirring in between.

Storage:
These keep well in the fridge for 3–4 days.