Nutritional yeast gives the pan-fried tofu in this easy stir-fry a nutty, savory flavor. The sweet, mildly spicy sauce keeps for up to 2 weeks in the refrigerator, so consider making a double batch for a future meal. Sweet red chile sauce can be found with the Asian condiments at most grocery stores.
Crispy Orange Tofu with Broccoli
1 lb. (500 g) extra-firm tofu
2 Tbs. canola oil
2 Tbs. tamari
1 Tbs. nutritional yeast
2 tsp. cornstarch
1/3 cup (3 fl. oz./80 ml) freshly squeezed orange juice
2 Tbs. sweet red chile sauce
1 Tbs. Asian sesame oil
1 Tbs. finely chopped garlic
1 Tbs. peeled and minced fresh ginger
1/2 lb. (250 g) 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
Steamed brown jasmine rice for serving
Drain the tofu, wrap it in paper towels, place a heavy plate on top and let stand for 10 minutes to press out excess liquid. Cut the pressed tofu into 1-inch (2.5-cm) cubes. In a nonstick fry pan, warm 1 1/2 tsp. of the canola oil over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown all over, 10 minutes; remove from the pan.
Return the pan to medium-high heat and add 1 1/2 tsp. of the canola oil. Return the tofu to the pan and sprinkle it with 2 tsp. of the tamari and the nutritional yeast. Cook, reducing the heat if necessary, and turning with tongs occasionally, until the tofu is coated and crispy, 2 minutes. Set aside.
Put the cornstarch in a small bowl. Gradually whisk in the remaining 4 tsp. tamari, the orange juice, chile sauce and sesame oil.
In a wok or large, deep sauté pan over medium-high heat, warm the remaining 1 Tbs. canola oil. Add the garlic and ginger and stir-fry until aromatic, 20 seconds. Add the broccoli and bell pepper and stir-fry until the broccoli is bright green, 2 minutes. Add 2 Tbs. water, cover and steam until the broccoli is crisp-tender, 2 minutes. Uncover the wok, add the orange juice mixture and stir-fry until the sauce is bubbly, 1 minute. Fold in the tofu. Serve immediately with the rice. Serves 4.
Find more simple, healthy meals for every night of the week in our book
Weeknight Vegetarian, by Ivy Manning.
This dish pairs well with wines like the CrossBarn Pinot Noir, Sonoma Coast from our Wine Club.
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