Crispy Orange Ginger Tofu with Broccoli

Crispy Orange Ginger Tofu with Broccoli

This crispy tofu vegetarian dish is not only tasty but simple to make for any weeknight dinner. I adapted this recipe from the cookbook, Weeknight Vegetarian by Ivy Manning. You’ll want to double this recipe enough to make leftovers for lunch. It’s that good.


If one of your New Years’ resolutions is to eat more vegetarian dishes, you surely want to keep this Crispy Orange Ginger Tofu with Broccoli dish on your repertoire. Tofu is the star of the dish. It is golden-brown and crispy on the outside, but pillowy soft in the inside. Make every effort to press out excess liquid from the tofu otherwise, it won’t brown as nice. The orange ginger sauce is lip-smackingly good. It’s sweet and sour flavors will remind you of a dish you typically would order from a Chinese take-out, but it’s much healthier. If you have trouble finding sweet chili sauce at your grocery’s Asian aisle, you can find one here on Amazon.

Crispy Orange Ginger Tofu with Broccoli

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Crispy Orange Ginger Tofu with Broccoli

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This crispy tofu vegetarian dish is not only tasty but simple to make for any weeknight dinner. The dish is thinly coated with the sweet sticky orange sauce that will delight your tastebuds. It's the perfect amount of sauce, but feel free to double the sauce ingredients to make it a sauce-y dish.

Ingredients:

1 pound 3 ounces (538 grams) medium-firm tofu (I used House Foods brand)
3 tablespoons canola oil, divided
2 teaspoons cornstarch
4 teaspoons soy sauce
1/3 cup (3 fl oz) freshly squeezed orange juice
2 tablespoons sweet red chile sauce (I used Mae Ploy brand)
1 tablespoon sesame oil
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1/2 pound (250 grams) broccoli florets, cut into 1 1/2 inch (4-cm) pieces
1 small red bell pepper, seeded and cut into 1/2 inch (12-mm) strips
2 tablespoons water
Sesame seeds, for garnish (optional)
Steamed white jasmine rice, for serving

Directions:

1. Remove the tofu out of packaging (drain the liquid). Wrap the tofu in 2 layered paper towels. Place a heavy plate on top of the wrapped tofu, and let it stand for 5 minutes to press out excess liquid. Remove the paper towels and cut the tofu in half horizontally. Wrap more paper towels and in between the tofu slices. Place a heavy plate on top and let it stand for another 5 minutes to press out more excess liquid. This step is important to get the tofu crispy! Remove the paper towels and cut the tofu in 1 inch (2.5-cm) cubes. Set aside.

2. In a non-stick deep saute pan, heat 1 1/2 tablespoons canola oil over medium-high. Add the tofu and cook each side for 2.5 minutes or until golden brown. Remove to tofu and set aside.

3. In a small bowl, add cornstarch, soy sauce, orange juice, sweet red chili sauce, and sesame oil. Whisk until incorporated. Set aside.

4. Using the same saute pan, add the remaining 1 1/2 tablespoons canola oil over medium-high. Add the garlic and ginger and stir-fry for 1 minute. Add the broccoli and red bell pepper and stir-fry for 2 minutes. Add 2 tablespoons water and cover with a lid. Steam the vegetables until crisp-tender, about 2-3 minutes. Remove the lid and add the orange sauce mixture, and stir-fry until the sauce is bubbly, about 1 minute. Add the crispy tofu to the pan and gently mix it in with the vegetables until the tofu is coated with the sauce. Serve with jasmine rice.

* The sauce is so delicious. If you like the dish a little more sauce-y, follow the same recipe, but double the sauce ingredients!
* You can make this dish non-vegetarian by swapping out tofu with pork, chicken or white fish. Cook accordingly to their specification for safety consumption.

Recipe adapted from Weeknight Vegetarian by Ivy Manning

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