This Sticky Gingery-Orange Tofu With Broccoli is a quick and easy 30-minute weeknight meal. Crispy pan-fried tofu and fresh, crisp steamed broccoli in a sweet ginger-orange sauce.
This recipe for orange and ginger glazed tofu resulted from a search for more vegan-friendly recipes. Orange and ginger is a popular Chinese take-out combination, and this sauce is sweet, citrusy, and tangy at the same time.
I fell in love with tofu once I realized that you really have to flavor it.
Despite the fact that it’s becoming easier to find in my neighborhood, I still prefer to pick up a couple of blocks of tofu when I go downtown to the Asian supermarket. It’s cheaper, fresher, and always in stock. Since I don’t manage to get there every week, I put a couple of blocks in the freezer to pull out whenever I need them.
The benefit to freezing tofu is twofold: not only does it keep it fresher longer, but it also creates air pockets that allow the tofu to suck up more sauce, thereby making it more flavourful.
Another essential step to imparting flavor in your tofu is to press it. I generally do this by cutting it into slices and arranging them between paper towels. Then I place it between two absorbent bathroom towels and put a couple of heavy textbooks on top. I leave it there for about an hour.
Do you like tofu? If you don’t, seriously, you need to give it a chance and flavor it a lot! It’s like a sponge, it soaks up all the flavors.
If you end up making this recipe, do let me know how you found this Sticky Gingery-Orange Tofu With Broccoli if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me/tag me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Sticky Gingery-Orange Tofu With Broccoli
- 1 large head of broccoli chopped into florets
- 1 cup 224 ml orange juice (4 medium fresh oranges or bottled juice)
- 4 tablespoons cornstarch divided (or more if needed)
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- zest of one orange
- Sriracha to taste (optional)
- 2 tablespoons neutral oil
- 1 block 14 oz / 495 grams extra-firm tofu, drained, pressed and cubed
- 1 tablespoon grated ginger
- 2 cloves garlic minced
- Optional garnish: sesame seeds green. onion
- Steam the broccoli until bright green and tender.
- Combine the orange juice, 2 tablespoons of the cornstarch, brown sugar, soy sauce, orange zest and sriracha in a bowl. Stir well to dissolve the sugar and cornstarch.
- Place the cubed tofu in a container with the remaining 2 tablespoons of cornstarch. Put the lid on and shake well to cover the tofu in cornstarch. You can add a bit more cornstarch if it's not coated well enough.
- Heat the oil in a large pan over medium-high heat and fry the tofu, stirring occasionally, until brown on each side. Work in batches if it doesn't all fit at once. Remove to a plate.
- Reduce the heat to medium and gently fry the ginger and garlic, stirring constantly, until fragrant.
- Give the sauce another stir to ensure the cornstarch is dissolved and add it to the pan. Stir it constantly until thickened - just a minute or two.
- Add the tofu back to the pan along with the steamed broccoli. Stir to coat well in the sauce.
- Serve over sticky rice and garnish with green onion and a sprinkle of sesame seeds.