Orange-Glazed Tofu Bowls

4 bowls
20 min

Excuse the radio silence here for the past few weeks, but I have so much to catch you guys up on!


With June right around the corner, dissertation-writing has officially kicked into overdrive: I still have my final chapter to go (eeps!), not to mention tons of revisions, an intro, and a conclusion. But what’s 100+ pages in four three months anyway, right? *cry*


To keep myself sane, I’ve been trying a whole bunch of new, exciting things lately–which I know sounds like a completely crazy proposal, but sometimes I think these new challenges are the only things keeping me on my feet! For example, my co-coordinator and I recently wrote a 100+ page Oscars-themed murder mystery party that turned out to be so much fun! I’m taking a break to visit Portland for the first time soon, and my friends and I are doing some major trip planning for this summer (so stay tuned!).


One of the biggest developments is that I’ve also been semi-training for my first ever (sprint) triathlon this Sunday! If you’re unfamiliar with sprint tri’s, it’s basically a 400-meter swim, a 13.1-mile bike ride, followed by a 5k run. I’m incredibly nervous because I haven’t had a chance to train very much due to my crazy schedule, but I can’t wait to check this new challenge off my bucket list. Wish me luck!


In order to supplement my training regimen, I’ve been focusing on incorporating more balance and wholesome foods into my diet leading up to the race. This orange-glazed tofu veggie bowl has become one of my lunchtime favs recently: not only is it super simple to prepare, it’s the perfect way to unwind after a morning swim-run combo! Whew!


With all of the recent craziness, though, I’m on-the-go more than ever these days, which means that I take my meals with me wherever I go. Thankfully, a few weeks ago I went shopping at Ralph’s and bought myself a Rubbermaid® Balance™ Meal Kit to help make my balanced meals resolution easier–and I absolutely love it! Having pre-portioned containers for fruits, vegetables, protein, and grains ensures that I’m getting all the fuel I need leading up to race day, and the color-coded lids and containers (which, by the way, are microwave-safe!) for each food group just makes me so so happy. Plus it comes with a recipe book containing 35 healthy recipes that I can’t wait to try this week!

Recipe details
  • 4  bowls
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients

  • 1 pound firm tofu, cubed
  • 1 cup fresh orange juice
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 1/3 cup oil
  • 4 teaspoons sesame oil
  • 1/4 teaspoon crushed red pepper flakes
Instructions

Place tofu in a large bowl. In a separate bowl, whisk together remaining ingredients. Pour over tofu, cover bowl with cling wrap, and allow tofu to marinate in fridge overnight.
Heat additional oil (for stir-frying) in a large pan over medium heat. Add tofu (with liquid) to the pan and stir-fry until tofu is golden and most of the marinade has been absorbed.
Serve with vegetables and brown rice or your choice of whole wheat pasta!
Ala
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