Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Pan-Seared Tofu with Orange-Ginger Sauce
couscous salad with bell peppers and almonds

Active: 40 min Total: 40 min
The sweet and tart orange-ginger sauce used to top this pan-seared tofu also makes a flavorful dressing for a side salad with couscous and arugula.


Pan-Seared Tofu with Orange-Ginger Sauce:
  • Tofu, extra firm (vacuum packed preferable) - 1 lb , 1/2" (1.25 cm) thick triangles
  • Lime - 1 , juice of
  • Ginger, fresh - 1 inch , grated
  • Orange juice (store-bought or fresh-squeezed) - 2 cups
  • Yogurt, Greek or plain (opt) - 1/2 cup
  • Mustard, dijon - 1 tsp
  • Cumin, ground - 1/4 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Oil, cooking - 1 Tbsp
Couscous Salad with Bell Peppers and Almonds:
  • Couscous (enough for 2 nights) - 2 cups
  • Water - 1 cup
  • Orange juice (store-bought or fresh-squeezed) - 2 cups
  • Butter - 3 Tbsp
  • Bell peppers, red - 1 , thinly sliced
  • Arugula (sub chopped baby spinach or mixed greens) - 3 oz
  • Almonds, sliced - 1/4 cup


  1. Tofu - Press out any water. If you have the time, leave in a colander and place a plate on top of the tofu for ~30 minutes to drain out as much liquid as possible or try this contraption. Slice into 1/2" (1.25 cm) thick triangles. Season both sides with salt and pepper. (Can be done up to 3 days ahead)
  2. Make couscous - This makes enough for Tuesday's dinner. Heat the water and orange juice (just the portion for the couscous) in a saucepan until boiling. Remove the pan from the heat, stir in the couscous and cover with a lid. Allow to sit, covered for 10 minutes. Add butter and fluff couscous with two forks until butter is melted. Season with some salt and pepper. Reserve half for Tuesday. (Can be done up to 3 days ahead)
  3. Slice bell peppers. (Can be done up to 3 days ahead)
  4. Ginger - Prep as directed. (Can be done up to 4 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat orange juice (just the sauce portion) and ginger in a small saucepan over medium-high heat. Bring to a boil and allow to continue boiling (reduce heat if it looks like it will boil over) until it reduces to a third of its original volume, ~10 minutes (this long reduction is key to getting a creamy sauce). Remove from heat and whisk in yogurt, mustard, lime juice, cumin and red pepper flakes. Season with some salt and pepper.
  2. Heat a skillet over medium-high heat. Add oil. When oil begins to shimmer, transfer tofu to the pan. Cook tofu without turning until the bottom begins to brown, ~5 minutes. Turn tofu and cook the other side until golden brown, ~5 minutes more. Add half the orange-ginger sauce (reserve the other half to use as a salad dressing) and continue cooking until sauce thickens and coats tofu.
  3. Toss couscous (remember to save half the couscous for Tuesday) with bell peppers, arugula and almonds. Add the remaining half of the sauce to salad and toss to combine. Serve tofu with salad on the side. Enjoy!



0 reviews