Ingredients
For the tofu
14 oz firm tofu, drained and cubed
2 tbsp cornstarch
2 tbsp vegetable oil
For the sauce
1/3 cup orange juice
2 tbsp soy sauce
1 tbsp maple syrup or honey
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 clove garlic, minced
1 tsp cornstarch mixed with 1 tbsp water
For the green beans
1 lb green beans, trimmed
1 tbsp sesame oil
1 tsp sesame seeds
Salt & pepper, to taste
Instructions
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Prepare tofu
Toss tofu cubes in cornstarch until evenly coated. Heat vegetable oil in a skillet over medium-high heat and pan-fry tofu until golden and crispy, about 3–4 min per side. Remove and set aside. -
Make sauce
In a small saucepan, combine orange juice, soy sauce, maple syrup, rice vinegar, ginger, and garlic. Bring to a simmer. Stir in cornstarch slurry and cook 1–2 min until thickened. -
Coat tofu
Pour sauce over crispy tofu and toss to coat evenly. -
Cook green beans
In a separate skillet, heat sesame oil over medium heat. Add green beans, season with salt and pepper, and sauté 5–6 min until tender-crisp. Sprinkle with sesame seeds. -
Serve
Plate tofu with sauce alongside green beans. Garnish with extra sesame seeds or sliced green onions if desired.
Notes
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For extra crispiness, bake tofu at 400°F (200°C) for 20 min before adding sauce.
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Adjust sauce sweetness or spiciness by adding more maple syrup or a pinch of chili flakes.
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Serve with steamed rice, quinoa, or noodles for a full meal.
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Can prep tofu ahead; add sauce right before serving.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Calories: 380