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.
Servings: 4 meals
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
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 1/4 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 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.
Calories: 480kcal | Carbohydrates: 67.8g | Protein: 14.5g | Fat: 15.3g | Fiber: 4.7g