Orange-Broccoli Tofu

11 Feb

Orange Broccoli TofuLooking for a vegetarian entree that’s a little different, or a parve Chinese dish? Try this Orange-Broccoli Tofu!

This recipe was featured by Huffington Post as one of the dozen best vegetarian recipes of 2012. It was provided by Adeena Sussman for a website called Kitchen Daily (www.kitchendaily.com).

The hardest part of the recipe is measuring out the ingredients – and getting the tofu dry enough that it doesn’t splatter when you brown it in oil. Drain it thoroughly, then squeeze it in paper towel as many times as necessary to draw the moisture out.

You might want to use reduced-sodium soy sauce, because it’s rather salty. I added a little bit of colored pepper to the original recipe to give it color.

This recipe would probably be good with chicken or beef too.

Ingredients:

1 Tbs. cornstarch
1 Tbs. warm water
¾ cup orange juice
1 Tbs. finely grated orange zest
¼ cup soy sauce
3 Tbs. rice vinegar
3 Tbs. honey
1 tsp. hot chili sauce or sriracha
1 pound broccoli florets
3 Tbs. vegetable oil
1 pound firm or extra-firm tofu, drained well and cubed
3 cloves garlic, minced

Directions:

In a bowl, whisk the cornstarch and the warm water. Add the orange juice and zest, soy sauce, rice vinegar and hot chili sauce and mix well. Reserve.

Steam the broccoli for 3 to 4 minutes until it is bright green but still very firm. Remove from heat.

Heat the oil in a very large, nonstick skillet or wok over medium-high heat. Add the tofu cubes to the pan and cook, browning on all sides, about 6 to 8 minutes. (Tip: use tongs to turn the cubes over; if you just stir, some of them won’t brown evenly.)

Add the garlic and cook for 30 seconds. Add the broccoli and orange sauce and stir to combine. Cook until the sauce bubbles, thickens and reduces slightly – an additional 2 to 3 minutes.

Serve over rice.

Serves 4

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