Orange Sesame Tofu and Snap Peas

Orange Sesame Tofu and Snap Peas

Orange Sesame Tofu and Snap Peas

This one-pan Orange Sesame Tofu and Snap Peas recipe is a plant-based delight with a sweet and sticky Asian sesame sauce that glazes tofu and tender snap peas! It’s also gluten and dairy-free with plenty of servings for leftovers.

Orange Sesame Tofu and Snap Peas

 

Orange Sesame Tofu and Snap Peas Ingredients:

For Orange Sesame Sauce

  • 1/2 cup fresh squeezed orange juice
  • 1/4 cup coconut aminos
  • 2 tbsp coconut sugar
  • 3 tbsp toasted sesame oil
  • 1 tsp orange zest
  • 1 tsp minced garlic
  • 1/8 tsp chili flakes

For Tofu and Snap Peas

  • 4 cups cooked jasmine rice
  • 12 oz. extra firm tofu, sliced into 1 inch pieces and halved horizontally
  • 4 cups snap peas
  • 1/2 cup chopped green onion
  • 2 tsp sesame seeds

Orange Sesame Tofu and Snap Peas

Orange Sesame Tofu and Snap Peas

Orange Sesame Tofu and Snap Peas

Orange Sesame Tofu and Snap Peas

Orange Sesame Tofu and Snap Peas

Orange Sesame Tofu and Snap Peas
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Orange Sesame Tofu and Snap Peas

This one-pan recipe is a plant-based delight with a sweet and sticky Asian sesame sauce that glazes tofu and tender snap peas! It’s also gluten and dairy-free with plenty of servings for leftovers.
Course dinner, Lunch
Cuisine Asian
Keyword Meal Prep, Tofu
Prep Time 10 minutes
Cook Time 40 minutes
Inactive time 15 minutes
Total Time 1 hour 5 minutes
Servings 4 meals
Calories 480

Equipment

  • sheet pan

Ingredients

For Orange Sesame Sauce

  • 1/2 cup fresh squeezed orange juice
  • 1/4 cup coconut aminos
  • 2 tbsp coconut sugar
  • 3 tbsp toasted sesame oil
  • 1 tsp orange zest
  • 1 tsp minced garlic
  • 1/8 tsp chili flakes

For Tofu and Snap Peas

  • 4 cups cooked jasmine rice
  • 12 oz. extra firm tofu sliced into 1 inch pieces and halved horizontally
  • 4 cups snap peas
  • 1/2 cup chopped green onion
  • 2 tsp sesame seeds

Instructions

  • Combine ingredients for sauce in a medium saucepan over medium heat. Bring to a boil and reduce heat slightly. Simmer for 10 minutes to reduce sauce. Pour into a small jar and cool to room temperature to thicken sauce slightly.
  • Gently but firmly blot tofu between a few sheets of paper towel to release moisture. Transfer tofu to a shallow dish and pour 1/4 cup of orange sesame sauce over. Cover and marinate in refrigerator for 15 minutes.
  • Preheat oven to 400ºSpread tofu and snap peas on a parchment paper lined baking sheet. Drizzle snap peas with an additional 1/4 cup of sauce. Bake for 25-30 minutes. Serve hot over jasmine rice garnished with sesame seeds and green onion. Drizzle with remaining sauce.

Nutrition

Calories: 480kcal | Carbohydrates: 67.8g | Protein: 14.5g | Fat: 15.3g | Fiber: 4.7g

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