Crispy Orange Tofu Rice Bowls
Golden, crispy tofu coated in a bright orange-garlic glaze, served over fluffy rice with tender broccoli. This colourful plant-based dinner delivers sweet, tangy takeout flavour right from your own kitchen.
Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Timing assumes the tofu is already pressed.
Crispy Orange Tofu Rice Bowls
Ingredients
Tofu, rice and vegetables
2 blocks extra-firm tofu, 350–400 g each (25–28 oz total), drained and pressed
3 tbsp (45 mL) cornstarch
2 tbsp (30 mL) neutral cooking oil, divided
1 cup (185 g) dry long-grain white rice
Water, according to rice package directions
4 cups (approximately 300 g) broccoli florets
3 green onions, sliced
1 tbsp (15 mL) sesame seeds, optional
Orange sauce
¾ cup (180 mL) orange juice
1 tsp (5 mL) finely grated orange zest
3 tbsp (45 mL) reduced-sodium soy sauce or tamari
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) rice vinegar
3 garlic cloves, minced
2 tsp (10 mL) grated fresh ginger
1 tbsp (15 mL) cornstarch mixed with 2 tbsp (30 mL) cold water
¼ tsp red pepper flakes, optional
Chef Perry’s Note: Press and dry the tofu thoroughly before coating it. This helps it develop a golden, crisp crust.
Nutrition Per Serving
Estimated Nutrition — Per Serving
Includes one-quarter of the tofu, rice, broccoli and sauce. Excludes optional sesame seeds.
Calories: approximately 540
Protein: approximately 30 g
Carbohydrates: approximately 65 g
Fat: approximately 19 g
Fibre: approximately 5 g
Sugar: approximately 13 g
Sodium: approximately 500 mg
Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.
Instructions
Cook the rice. Prepare according to package directions. Keep covered.
Prepare the tofu. Pat the pressed tofu dry and cut into 2 cm (¾-inch) cubes. Toss gently with 3 tablespoons of cornstarch.
Crisp the tofu. Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Cook half the tofu for 8–10 minutes, turning until golden on several sides. Transfer to a plate. Repeat with the remaining oil and tofu.
Steam the broccoli. Meanwhile, steam for 4–5 minutes, until bright green and tender-crisp.
Make the sauce. Whisk together the orange juice, zest, soy sauce, maple syrup, vinegar, garlic, ginger and optional pepper flakes. Pour into the emptied skillet and simmer over medium heat for 2–3 minutes.
Thicken and coat. Stir the cornstarch-water mixture again, then whisk it into the simmering sauce. Cook for 1–2 minutes until glossy. Add the tofu and toss gently for about 1 minute. Add a splash of water if the sauce is too thick.
Serve. Divide the rice, broccoli and tofu among four bowls. Spoon over remaining sauce and garnish with green onions and optional sesame seeds.
Chef Perry’s Kitchen Notes
Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.
👨🍳 Chef Perry’s Tips
Dry tofu is the key to a crisp coating. Press it ahead of time, pat it thoroughly dry and leave space between the cubes in the skillet. Toss with the orange sauce just before serving to preserve some crunch.
🔄 Easy Substitutions
Gluten-free: Use certified gluten-free tamari.
Different grain: Use brown rice or quinoa, allowing for longer cooking times.
Different vegetables: Try green beans, snap peas or sliced bell peppers.
No maple syrup: Use agave syrup or brown sugar.
Less sweet: Reduce maple syrup to 1 tablespoon.
Sesame allergy: Omit the sesame seeds
🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.
Cooking video coming soon
📝 Notes
Pressing tofu may require an additional 15–20 minutes.
Grate only the coloured orange peel; the white pith tastes bitter.
If the sauce becomes too thick, add water, 1 tablespoon at a time.
Reheated tofu will be softer than freshly cooked tofu.