Sesame Orange Tofu Rice Bowl
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 2 tsp cornstarch
  • ½ cup orange juice
  • 1 tsp orange zest
  • 1 tsp red pepper flakes
  • 3 tbsp tamari
  • 1 tbsp maple syrup
  • 1½ tbsp apple cider vinegar
  • 2 medium garlic cloves, minced
  • 1 tbsp sesame oil
  • ¼ tsp sea salt
  • 1 lb extra-firm tofu, sliced into ¼ inch pieces
Rice Bowl
  • Sliced green onions, for garnish
  • 1½ tbsp sesame seeds
  • 1 cup kale, chopped
  • 2 large garlic cloves, minced
  • 1 tbsp olive oil
  • 2 cups cooked brown rice
  1. Preheat oven to 400F.
  2. Add cornstarch and water in a small bowl until the cornstarch is fully disolved. Set aside.
  3. In an 9x9 inch baking dish, add orange juice, orange zest, red pepper flakes, tamari, maple syrup, vinegar, garlic, sesame oil, salt and pepper, and the cornstarch & water mixture. Stir to combine .
  4. Add tofu coat it with the marinade. Cover and refrigerate 30-60 minutes.
  5. To bake, cover with foil and bake for 30 minutes, flipping the tofu over halfway through cooking time.
Rice Bowl
  1. While the tofu is cooking, heat a large pan over medium heat. Once warmed, add your olive oil, then the minced garlic. Cook for 1-2 minutes, or until the garlic is lightly browned. Add in the kale and cook until wilted, another 2-3 minutes. Remove from heat and set aside.
  2. In a bowl or on a plate, add rice, then the kale, then the tofu. Sprinkle with green onions and sesame seeds. Enjoy!
Recipe by Vegan Recipes from Cassie Howard at