This quick and easy Soy Glazed Tofu is one of our favorites! We usually have most of the ingredients on hand so we can have one of our most requested dinners ready to go in minutes. We just introduced our son to this delicious meal too and he approved so it’s sure to stay in our rotation.
I know that a lot of people are intimidated by tofu. I agree that it seems a bit of a challenge as it just comes in a big white block of nothingness in a tub of water. What to do with it? It took me some practice before I was able to cook tofu in a way that I found edible. I’m really not sure why because now I do just fine without difficulty. Maybe it was just a matter of finding the right recipes…this is definitely one of them! Tofu Pad Thai and Crispy Tofu and Vegetables are other popular choices in our home.
I started off with firm (or extra firm) tofu as it stands up to stir frying better. I cut it into 1-inch cubes and laid the cubes on a paper towel-lined plate, covered with another paper towel, then another plate, for at least 15 minutes, pushing down occasionally. This helps to free excess fluid from the tofu, making it crispier when cooked.
In the meantime, I prepared the soy glaze. In a small saucepan, I combined seasoned rice vinegar (you can get this in the vinegar section in most supermarkets, or check the Asian section), freshly squeezed orange juice, soy sauce, brown sugar, and some orange zest and brought it to a boil, then reduced the heat and simmered until thick, stirring intermittently while cooking the tofu.
Getting back to the tofu, I heated dark toasted sesame oil in a large wok over medium-high heat, then cooked the tofu until lightly golden brown, about 10 minutes, stirring frequently to avoid sticking/burning. Using a nonstick wok or skillet will help prevent the tofu from falling apart (one of my early problems with cooking tofu). Once the tofu was cooked, I removed it from the heat, poured in the soy glaze, and garnished with chopped green onions and sesame seeds.
The sweetness from the orange juice and brown sugar contrasts nicely with savory soy sauce and vinegar, and the flavor of the toasted sesame oil resulting in a fantastic dish. We usually serve it with white rice. It would pair nicely with freshly steamed broccoli as well. This is a meatless meal that you can have ready for your family within 30 minutes. So challenge yourself…try cooking with tofu!
Soy Glazed Tofu (adapted from Cooking Light Annual Recipes 2010)
Yield: serves 4
1 12-ounce package firm tofu
3 tablespoons seasoned rice vinegar
2 tablespoons fresh orange juice
2 tablespoons low-sodium soy sauce
1 tablespoon packed light brown sugar
1/4 teaspoon orange zest
1 teaspoon dark toasted sesame oil
2 tablespoons thinly sliced green onions (for garnish)
1/2 teaspoons sesame seeds (for garnish)
1. Cut the tofu into 1-inch cubes. Place the cubes on a plate lined with a paper towel, cover with another paper towel, then another plate. Let sit for at least 15 minutes.
2. Meanwhile, in a small saucepan, combine the rice vinegar, orange juice, soy sauce, brown sugar, and orange zest. Bring to a boil over high heat, then reduce heat to low and simmer until thick, stirring intermittently.
3. In a large nonstick wok or skillet, heat the sesame oil over medium-high heat. Add the tofu cubes to the pan, and cook for about 10 minutes, until light golden brown, stirring frequently. Remove from heat, add the sauce, garnish with green onions and sesame seeds, and serve right away.
Per serving: 130 calories, 5 grams fat (calculated from myfitnesspal.com; all nutrition information is approximate)
Check out these other tofu recipes from The Dinner Pages:
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