INGREDIENTS:
- 1 lb. extra firm tofu
- 1 cup orange juice
- ¼-1/3 cup cornstarch, divided
- ¼ cup brown sugar
- 1 tbsp. soy sauce
- 1 tbsp. fresh grated ginger
- 2 garlic cloves, minced
- 1 tsp. orange zest
- vegetable oil
- 2 broccoli crowns, chopped
- 2 scallions
- sesame seeds
- red pepper flakes (optional)
INSTRUCTIONS:
- Press tofu for 15-20 minutes.
- Meanwhile, in small bowl or cup, dissolve 1½ tbsp. cornstarch in a few tablespoons of your orange juice. Set aside.
- Place remaining orange juice in a small saucepan, along with brown sugar, soy sauce, ginger, garlic and orange zest. Bring to a simmer and allow to cook for about 15 minutes.
- Stir in cornstarch mixture until completely blended. Remove from heat and set aside.
- Cut tofu into cubes and roll in remaining cornstarch to coat. Coat the bottom of a large skillet with vegetable oil and place over medium-high heat. Add tofu cubes and cook a few minutes on each side, until browned and crispy. Transfer to paper towel to drain.
- Steam or boil broccoli florets to desired tenderness. Return tofu to skillet, along with broccoli and sauce. Toss everything to coat.
- Serve over rice, topped with scallions, sesame seeds, and red pepper flakes.
Source: Connoisseurus Veg
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