Zesty Orange Tofu and Broccoli
Sweet and tangy crispy orange tofu and broccoli served over aromatic jasmine rice for a flavorful and satisfying vegetarian and gluten-free dish.To make this dish vegan, swap the honey for date syrup in the sauce!
Equipment
- 1 small saucepan
- 1 large frying pan and lid
- 1 large bowl
- 1 rice cooker or medium pot if you choose to serve this dish over rice
Ingredients
Tofu and Broccoli Ingredients
- 350 g extra-firm tofu rinsed and pressed for a minimum of 30 minutes to remove excess water, then cut into 2 cm cubes
- 5 cups broccoli florets chopped into bite-sized pieces
- ¼ cup cornstarch
- ½ tsp garlic powder
- ¼ tsp black pepper freshly ground
- 1 tbsp sesame oil
- 1 cup water
- 1 tbsp tamari
Orange Sauce Ingredients
- 2 navel oranges zest one orange, juice both oranges, or substitute ⅔ cup orange juice if you don't use navel oranges
- 3 tbsp honey substitute date syrup to make this recipe vegan
- ¼ cup tamari
- 1 tbsp garlic minced
- ½ tbsp ginger grated
- 2 tbsp rice vinegar
- 2 tbsp cornstarch
Garnishes
- 1 cup jasmine rice rinsed
- Green onions sliced thinly
- Roasted sesame seeds
- Crushed red pepper flakes
- Hot chili garlic sauce
Instructions
- If you are serving this dish over rice, we recommend getting the rice cooking as it will likely take the longest.1 cup jasmine rice
Tofu and Broccoli Instructions
- Mix the ¼ cornstarch, garlic powder, and black pepper in a large bowl until combined. Once combined, add the tofu cubes and toss until they are evenly coated on all sides.350 g extra-firm tofu, ¼ cup cornstarch, ½ tsp garlic powder, ¼ tsp black pepper
- In a large pan, warm the sesame oil over medium-high heat. Once hot, add the coated tofu cubes and cook, turning occasionally, until they are golden and crispy on both sides. This will take about 4 to 5 minutes per side, 10 minutes total. Once done, remove cooked tofu from pan and place in a large bowl.1 tbsp sesame oil
- Remove the pan from the heat and add 1 cup water and 1 tbsp tamari. Return the pan to the heat and cover with the lid.1 cup water, 1 tbsp tamari
- Once the water is bubbling and you see steam, reduce the heat to medium and add the broccoli. Cover with the lid once more to steam the broccoli, which should take about 5 minutes. You'll know the broccoli is done when it has brightened in color.5 cups broccoli florets
- Once broccoli is steamed, drain and set aside.
Orange Sauce Instructions: Cook at the same time as the tofu and broccoli
- Combine the tamari and 2 tbsp cornstarch in a small saucepan and whisk until fully combined.¼ cup tamari, 2 tbsp cornstarch
- Add the rest of the orange sauce ingredients and whisk until fully combined. Bring to a gentle boil over medium-low heat, then reduce the heat to low and simmer, stirring occasionally for about 5 minutes, until a thick sauce forms.2 navel oranges, 3 tbsp honey, 1 tbsp garlic, ½ tbsp ginger, 2 tbsp rice vinegar
- Remove the sauce from the heat. The sauce should be quite thick - thick enough that it will stick and coat the tofu and broccoli.If the sauce is not thick enough, you can keep cooking it longer and add ¼ tsp cornstarch premixed with ¼ tsp water until the sauce has thickened.If you accidentally over-reduced the sauce, you can add water in 1 tbsp increments and mix well until the sauce is to preference.
Bringing it All Together
- Add the drained broccoli to the large bowl that the tofu is in. Pour the orange sauce over the tofu and broccoli and toss to fully coat.
- Serve immediately over rice and topped with optional garnishes. We recommend sliced green onions and roasted sesame seeds. If you like a bit of spice, we recommend crushed red pepper flakes and hot chili garlic sauce.Green onions, Roasted sesame seeds, Crushed red pepper flakes, Hot chili garlic sauce