Crispy Orange Tofu Stir Fry with Edamame

This vegan-friendly, fully plant-based stir fry features crispy, pan-fried tofu glazed in a sticky sweet orange sauce, served alongside edamame, stir-fried vegetables, and lo mein noodles. The sauce is deceptively simple so you can enjoy this meal again and again!

Course Dinner, Main Course, Plant-Based Main Dish

Cuisine Asian

Keyword Beef Stir Fry, Crispy Tofu, Orange Tofu, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 550kcal

Equipment

large skillet or wok
Saucepan
prep bowls
measuring cups and measuring spoons
cutting board and sharpened knife
tongs or heat-safe spatula
Microplane

Ingredients

14 oz block of extra firm tofu
2 tbsp vegetable oil (100% soybean oil) divided
1/4 cup tempura batter or cornstarch
1 large red bell pepper thinly sliced (about 1 1/2 cups)
1 medium yellow onion thinly sliced (about 1 1/2 cups)
1 cup shelled edamame thawed
2 medium green onions, sliced for garnish
1/2 tbsp roasted sesame seeds for garnish

For the Orange Sauce

3/4 cup orange marmalade
1/2 tbsp orange zest
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
2 cloves garlic minced
1 tbsp ginger minced
1/2 tsp All-Purpose MSG Seasoning or salt and pepper to taste

(Optional) Lo Mein Noodles

8 oz lo mein noodles (Chinese egg noodles)
water to fill a large saucepan

Instructions

Remove the block of tofu from the package and drain the liquid. Set the block of tofu on a plate lined with a paper towel, then place a clean cutting board on top. Set a heavy item (such as a skillet or several books) on the cutting board to press the excess liquid out of the tofu.
In the meantime, prep the veggies by thawing the shelled edamame and slicing the red bell pepper and onion into thin slices. Prepare the sauce by combining all ingredients and stirring to combine. Set aside.
Prep the tofu by cutting the block into large cubes. Place the cubes in a large Ziploc bag with the tempura batter or cornstarch and shake to coat. Remove the coated tofu from the bag and transfer it to a plate.
To cook the tofu, heat your skillet over medium-high heat. Once heated, add 1 1/2 tbsp oil and heat until glistening. Add the coated cubes of tofu to the skillet in a single layer and pan-fry, without stirring, for 2-3 minutes. Once a golden-brown crust begins to form, rotate the cubes and repeat the cooking process until the tofu is crispy on all sides (about 10-12 minutes total). Transfer to a bowl or plate to hold warm.
Heat the remaining oil in the skillet, maintaining high heat, then add the sliced onions. Cook 1-2 minutes, stirring occasionally, then add the sliced red bell peppers. Cook another 2-3 minutes, stirring occasionally, then add the thawed edamame. Cook until the vegetables develop sear marks (about 2-3 minutes) then add the crispy tofu back to the pan.
Add the prepared sauce and toss to combine until all ingredients are evenly glazed with the orange sauce. Remove from heat, garnish with sliced green onion and toasted sesame seeds (if using), and serve.

(Optional) Lo Mein Noodles

Fill a saucepan with water and bring it to a boil over high heat. Once boiling, add the lo mein noodles and cook according to package directions, or about 3 minutes.
Remove from heat, strain, and serve.

Notes

As an alternative, this recipe can also be served with rice.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat when ready to serve again, noting the texture of the tofu will not remain crispy through the chilling and reheating process.

Nutrition