Go Back
Orange Sesame Tofu and Snap Peas
Print Recipe
5 from 1 vote

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.
Prep Time10 mins
Cook Time40 mins
Inactive time15 mins
Total Time1 hr 5 mins
Course: dinner, Lunch
Cuisine: Asian
Keyword: Meal Prep, Tofu
Servings: 4 meals
Calories: 480kcal
Author: Meal Prep on Fleek


  • sheet pan


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