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.

Speedy Stir-Fry

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

Vegetarian, Dairy-Free, Gluten-Free

4 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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • Sun Basket orange glaze base (fresh ginger - fresh garlic - honey - tamari - rice vinegar - toasted sesame oil)
  • ¼ pound shredded red cabbage
  • 1 teaspoon toasted sesame seeds
Chef's Tip
For a restaurant-grade appetizer, season the edamame with coarse sea salt or any other unique salt you have stashed in your cupboard, such as pink Himalayan salt, fleur de sel, or Maldon sea salt, and snack on the pods while you prepare the stir-fry.

Nutrition per serving

Protein: 34g (68% DV), Fiber: 12g (48% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 7g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 450mg (19% DV), Carbohydrates: 110g (37% DV), Total Sugars: 18g, Added Sugars (Orange glaze contains honey): 8g (16% DV).
Contains: Soybeans

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

5

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.

Serve

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.