CRISPY ORANGE GINGER TOFU WITH BROCCOLI
Steps:
- Press tofu for 15-20 minutes. Meanwhile, in small bowl or cup, dissolve 1½ tbsp. cornstarch in a few tablespoons of your orange juice. Set aside. Place remaining orange juice in a small saucepan, along with brown sugar, soy sauce, ginger, garlic and orange zest. Bring to a simmer and allow to cook for about 15 minutes. Stir in cornstarch mixture until completely blended. Remove from heat and set aside. Cut tofu into cubes and roll in remaining cornstarch to coat. Coat the bottom of a large skillet with vegetable oil and place over medium-high heat. Add tofu cubes and cook a few minutes on each side, until browned and crispy. Transfer to paper towel to drain. Steam or boil broccoli florets to desired tenderness. Return tofu to skillet, along with broccoli and sauce. Toss everything to coat. Serve over rice, topped with scallions, sesame seeds, and red pepper flakes
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