Go Back
–+ servings
Orange Sesame Tofu and Snap Peas

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.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Inactive time: 15 minutes
Total Time: 1 hour 5 minutes
Course: dinner, Lunch
Cuisine: Asian
Keyword: Meal Prep, Tofu
Servings: 4 meals
Calories: 480kcal
Author: Meal Prep on Fleek

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.

Video

Nutrition

Calories: 480kcal | Carbohydrates: 67.8g | Protein: 14.5g | Fat: 15.3g | Fiber: 4.7g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!