Orange-glazed tofu with bell peppers, broccoli, and jasmine rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Orange-glazed tofu with bell peppers, broccoli, and jasmine rice

Speedy Stir-Fry

Orange-glazed tofu with bell peppers, broccoli, and jasmine rice

Gluten-Free Friendly, Dairy-Free, Vegetarian, <600 Calories, Protein Plus

2 Servings, 740 Calories/Serving

30–40 Minutes

In this vegetarian riff on a take-out favorite, our house-made orange glaze is naturally sweetened with honey and a healthy squeeze of fresh orange juice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1½ cups jasmine rice
  • ¾ pound edamame in pods
  • ¾ pound Hodo Soy firm tofu
  • 1 tablespoon arrowroot powder
  • ½ pound broccoli
  • 1 carrot
  • 1 green bell pepper
  • 1 red bell pepper
  • 6 scallions
  • 1 orange
  • Sunbasket orange glaze base (fresh ginger - fresh garlic - honey - tamari - rice vinegar - toasted sesame oil)
  • ¼ pound shredded red cabbage
  • 1 teaspoon toasted sesame seeds

Nutrition per serving

Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 450mg (20% DV), Total Carb. 110g (40% DV), Fiber 12g (43% DV), Total Sugars 18g (Incl. 8g Added Sugars, 16% DV), Protein 34g
Contains: Soybeans


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice and 2¼ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the edamame and start the stir-fry.


Cook the edamame

Bring a wok or large frying pan with 1 inch of generously salted water to a boil. Add the edamame and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain and transfer to a paper-towel-lined plate. Season to taste with salt. Wipe out any remaining water in the pan. While the edamame cook, prepare the stir-fry ingredients and cook the tofu.


Prep the stir-fry ingredients; cook the tofu

  • Pat the tofu dry with paper towels; cut the tofu into ½-inch cubes.
  • Set aside 1 teaspoon arrowroot powder for the orange glaze.
  • Cut the broccoli into 1-inch florets; trim off any coarse stems.
  • Scrub or peel the carrot and trim off the ends; cut the carrot on the diagonal into ¼-inch-thick slices.
  • Remove the stems, ribs, and seeds from the bell peppers; coarsely chop the peppers.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
In a medium bowl, toss the tofu with the remaining 2 teaspoons arrowroot powder.
In the same pan used for the edamame, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.
While the tofu cooks, prepare the orange glaze.


Make the orange glaze

  • Zest and juice the orange, keeping the zest and juice separate.
In a small bowl, stir together the orange glaze base, orange zest, ⅓ cup orange juice, and remaining 1 teaspoon arrowroot powder.


Cook the stir-fry

In the same pan used for the tofu, if dry, add 1 tablespoon oil. Warm over medium-high heat until hot but not smoking. Add the broccoli and carrot and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Stir in the peppers and white parts of the scallions, season with salt and pepper, and cook until the peppers start to soften, 1 to 2 minutes. Stir in the cabbage and cook until just wilted, about 1 minute.
Reduce the heat to medium, stir in the orange glaze, bring to a boil, and cook until just thickened, about 1 minute. Stir in the tofu and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls and top with the stir-fry. Garnish with the green parts of the scallions and sprinkle with the sesame seeds. Serve the edamame on the side.
Kids Can!
  • Rinse the rice.
  • Measure out the arrowroot powder.
  • Toss the tofu in the arrowroot powder.
  • Stir together the glaze.
  • Serve the meal.