Name: Crispy Orange Tofu
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 (14-oz.) pkg. extra-firm tofu (or super-firm, drained); 0.25 cup cornstarch; 2 tbsp olive oil; 0.25 tsp kosher salt; 0.5 cup fresh orange juice (from 2 to 3 oranges); 1 tsp orange zest; 0.25 cup soy sauce (lower-sodium); 2 tbsp rice vinegar; 1 tbsp brown sugar; 1 tbsp cornstarch; 0.5 tsp ground ginger; 0.25 tsp red pepper flakes (crushed); 2 tbsp olive oil; 4 cups broccoli florets (small); 1 null red bell pepper (thinly sliced); 1 cup red onion (thinly sliced); 2 minced garlic cloves; 0.25 tsp kosher salt; null to_garnish green onions (thinly sliced); null to_garnish toasted sesame seeds; null to_serve white rice

Instructions

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1

Press pkg. extra-firm tofu (1 (14-oz.)) to remove moisture. Cube the tofu. In a large bowl, toss the extra-firm tofu (1 pkg.) with cornstarch (0.25 cup). Heat olive oil (2 tbsp) in a large nonstick skillet over medium-high. Add tofu and cook until golden-brown, about 10 minutes. Season with kosher salt (0.25 tsp). Transfer to a plate. While tofu cooks, whisk together fresh orange juice (0.5 cup), orange zest (1 tsp), soy sauce (0.25 cup), rice vinegar (2 tbsp), brown sugar (1 tbsp), cornstarch (1 tbsp), ground ginger (0.5 tsp), and red pepper flakes (0.25 tsp) in a bowl.
2

Heat olive oil (2 tbsp) in the same skillet. Add broccoli florets (4 cups), bell pepper (1 red), and red onion (1 cup). Cook for 5 to 6 minutes, stirring often, until tender. Add garlic cloves (2 minced); cook for 1 more minute until aromatic. Season with kosher salt (0.25 tsp) and transfer vegetables to a bowl. Pour orange sauce into the skillet and bring to a boil; it will thicken quickly. Add the cooked extra-firm tofu (1 pkg.) and toss to coat thoroughly in the sauce. Remove from heat.
3

Add a serving of [white rice] to each of four bowls, and top with sautéed vegetables and extra-firm tofu (1 pkg.). Garnish each bowl with [green onions] and [toasted sesame seeds], and serve immediately.