Orange Ginger Glazed Tofu Freezer Friendly

Ingredients

• 2 blocks extra-firm tofu, pressed and cubed
• 3 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 3/4 cup orange juice
• 2 tablespoons orange zest
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Method

1. 1

   Press the tofu blocks under a weighted plate for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

   15:00 · Press tofu
2. 2

   Preheat the oven to 425°F and line a baking sheet with parchment paper.

3. 3

   Toss the tofu cubes with cornstarch, vegetable oil, and salt in a large bowl until evenly coated.

4. 4

   Spread the tofu cubes in a single layer on the baking sheet and bake until golden and crisp, flipping halfway through, 25 minutes.

   25:00 · Bake tofu
5. 5

   While the tofu bakes, combine orange juice, orange zest, soy sauce, brown sugar, ginger, garlic, and rice vinegar in a saucepan over medium heat.

6. 6

   Bring the sauce to a simmer, stirring occasionally, 3 minutes.

   3:00 · Simmer sauce
7. 7

   Whisk the cornstarch and water together in a small bowl, then stir into the simmering sauce.

8. 8

   Continue simmering the sauce, stirring constantly, until thickened and glossy, 2 minutes.

   2:00 · Thicken glaze
9. 9

   Remove the sauce from heat and toss the baked tofu cubes in the glaze until evenly coated.

10. 10

    Let the glazed tofu cool completely to room temperature before dividing into freezer-safe containers or bags.

11. 11

    Label and freeze flat for up to 3 months; reheat in a skillet or oven until warmed through before serving, garnished with sesame seeds and green onions.