Orange (and Purple and Green) Tofu Bowls Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
2 servings
Ingredients
  • 1 (16-ounce) package super firm tofu, cut into cubes
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons avocado or olive oil
  • Juice of 2 oranges
  • ¼ cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon coconut sugar
  • ½ teaspoon ground ginger
  • 2 cups cooked rice
  • 1 cup shelled edamame
  • 1 cup purple cabbage, shredded
  • 1 firm avocado, sliced
  • 1 cup shredded carrot
  • 4 radishes, sliced
  • 1 cucumber, diced
Directions
  1. Add tofu and 2 tablespoons cornstarch to a sealable plastic bag. Close, then shake to coat the tofu.
  2. Add oil to a skillet and place over medium-high heat.
  3. Add tofu and cook, stirring frequently, for 20-25 minutes, until crispy and golden brown.
  4. Meanwhile, in a small bowl, combine orange juice, soy sauce, rice vinegar, coconut sugar, and ginger.
  5. Transfer sauce to a small saucepan. Bring to a boil over high heat, then reduce heat to medium.
  6. In a small bowl, make a slurry by combining the remaining 1 tablespoon cornstarch with 2 tablespoons water.
  7. Add slurry to the orange sauce and cook over medium heat for 10 minutes, or until the sauce has thickened. Remove from heat.
  8. Add half of the orange sauce to the tofu, tossing to coat.
  9. To assemble, divide cooked rice between bowls.
  10. Top with orange tofu, edamame, cabbage, avocado, carrots, radishes, and cucumbers.
  11. Serve bowls with extra orange sauce and topped with sesame seeds and chopped green onions, if desired.