If you said that Asian flavors were amazingly versatile, we’d have to agree with you completely. There’s really just something so wonderful about all those possible combinations—Spicy and savory, sweet and salty! Today’s meal prep recipe is an Asian-inspired Orange Sesame Tofu dish with a side of snap peas!
If you’re a vegan or a vegetarian, this meal prep recipe is right up your alley too because it’s 100% plant-based and free from any animal products. You’d be hard-pressed to find something so veg-friendly at your local Chinese takeout joint—Even if you get a vegetarian dish, it doesn’t necessarily mean that it’s totally without any animal products like egg, dairy, gelatin, or others.
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.
How long will this Orange Sesame Tofu last for?
In our experience, tofu has a 3-5 day refrigerated shelf life, and the same timeframe applies for snap peas as well! This meal prep recipe will surely last the length of your work or school week.
Can this Orange Sesame Tofu be frozen?
Absolutely! Tofu can be frozen for 3-5 months, regardless of the time it was opened or cooked. This orange sesame tofu is an awesome option to add to your weekly meal prep menu.
How do you make this Orange Sesame Tofu?
“Oh snap!” The homemade sauce this dish features is out of this world! Made with fresh-squeezed orange juice and coconut aminos, you get sweet and salty flavors to compliment the earthy tones of the snap peas! Plus, with chili flakes and garlic, you get a little extra kick, too! Whether you’re vegan, vegetarian, or have a hankering for Chinese food you’re gonna want to try it with a plant-based twist.
One great thing about this meal prep recipe is that it’s pretty simple to make! Begin making the sauce by combining ingredients in a medium-sized saucepan over medium heat, then bring to a boil and reduce heat slightly. Simmer this mixture for 10 minutes to reduce, then pour into a small jar. Allow the sauce to cool to room temperature to thicken sauce slightly.
Once you’ve made your sauce, gently but firmly blot tofu pieces between a few sheets of paper towel to release moisture, then transfer it to a shallow dish and pour ¼ cup of room-temp orange sesame sauce over. Cover and marinate in the refrigerator for 15 minutes.
Next, preheat oven to 400º F. Spread the marinated tofu and snap peas on a parchment paper-lined baking sheet. Drizzle snap peas with an additional ¼ cup of sauce, then bake for 25-30 minutes. Serve hot over jasmine rice garnished with sesame seeds and green onion, and drizzle with remaining sauce. Bon appétit!
How to portion this Orange Sesame Tofu?
Because this meal prep recipe features a side dish of snap peas, we recommend portioning it into two-compartment meal prep containers. For more info on which containers might best suit your needs, explore our Ultimate Guide to Meal Prep Containers!
More tofu meal prep recipes:
Tofu is super versatile, so we wouldn’t blame you at all for loving it! Try out our:
- Sheet Pan Crispy Tofu and Broccoli
- Thai Chili Tofu Sheet Pan Meal Prep
- Apricot Cucumber Tofu Steak Meal Prep
Other tips for making this Orange Sesame Tofu:
- Using freshly-squeezed citrus juice and zest cuts down the saltiness and adds a bright, clean flavor to the dish.
- Adding some freshly grated ginger offers a powerful kick of flavor to the recipe.
- Adding a touch of raw honey adds enhances the sweetness.
- Add some bell pepper, broccoli, or shiitake mushrooms to increase your veggie intake for this meal.
- Use brown rice, quinoa, or riced cauliflower as an alternative for jasmine rice.
Orange Sesame Tofu and Snap Peas Ingredients:
For Orange Sesame Sauce
- ½ cup fresh-squeezed orange juice
- ¼ cup coconut aminos
- 2 tablespoon coconut sugar
- 3 tablespoon toasted sesame oil
- 1 teaspoon orange zest
- 1 teaspoon minced garlic
- ⅛ teaspoon 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
- ½ cup chopped green onion
- 2 teaspoon sesame seeds
Equipment
- sheet pan
Ingredients
For Orange Sesame Sauce
- ½ cup fresh-squeezed orange juice
- ¼ cup coconut aminos
- 2 tablespoon coconut sugar
- 3 tablespoon toasted sesame oil
- 1 teaspoon orange zest
- 1 teaspoon minced garlic
- ⅛ teaspoon 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
- ½ cup chopped green onion
- 2 teaspoon sesame seeds
Instructions
- Combine ingredients for the sauce in a medium saucepan over medium heat. Bring to a boil and reduce heat slightly. Simmer for 10 minutes to reduce the 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 ¼ cup of orange sesame sauce over. Cover and marinate in the 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 ¼ cup of sauce. Bake for 25-30 minutes. Serve hot over jasmine rice garnished with sesame seeds and green onion. Drizzle with remaining sauce.
