Sticky Gingery-Orange Tofu With Broccoli
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.
Ingredients
- 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
Instructions
- 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.
Video
Notes
Store the leftovers in the fridge for up to 3 days.
Nutrition
Calories: 324kcal
Tried this recipe?Let us know how it was!