1 (14-Ounce) Package Firm Tofu, Drained
4 Tablespoons Cornstarch or Potato Starch, Divided
2 Tablespoons Olive Oil, Divided
2 Teaspoons Toasted Sesame Oil, Divided
1/2-Inch Fresh Ginger, Peeled and Minced
3 Cloves Garlic, Minced
1/4 Teaspoon Crushed Red Pepper Flakes
1/4 Teaspoon Ground Black Pepper
3/4 Cup Orange Juice
1/4 Cup Sweet & Savory White MiSo Good
3 Tablespoons Rice Vinegar
2 Tablespoons Coconut Sugar or Dark Brown Sugar, Packed
1 Teaspoon Orange Zest
4 Cups Broccoli Florets
TO Serve:
Cooked Rice or Noodles
Scallions, Thinly Sliced
Toasted Sesame Seeds
Lightly blot the tofu with a clean kitchen towel to remove any excess surface moisture. Slice into 1/2-inch cubes and place in a bowl with 3 tablespoons of the cornstarch. Gently toss to coat, making sure all the pieces are covered.
Set a medium skillet on the stove over medium-high heat. Add the first tablespoon of olive oil and teaspoon of sesame oil. Once shimmering, add the tofu cubes and let stand for 3 - 5 minutes, until the first side is golden brown. Carefully flip, continuing to cook until all sides are crispy. Transfer to a plate and set aside.
Retun the skillet to the stove of medium heat. Add the remaining oil along with the ginger and garlic. Saute until aromatic; 2 - 4 minutes. Sprinkle in the red pepper flakes and black pepper, cooking for another 30 seconds.
Meanwhile, whisk togeher the orange juice, miso, vinegar, sugar, orange zest, and remaining tablespoon of cornstarch. Gently pour the liquid ingredients into the skillet, followed by the broccoli florets.
Simmer until the broccoli is tender-crisp and bright green, and the sauce has thickened. Return the tofu to the skillet, toss well to coat with the sauce, and remove from the heat.
Serve over cooked rice or noodles and top with scallions and sesame seeds as desired. Enjoy hot.
Makes 4 Servings
Notes: Feel free to swap in your favorite protein instead of tofu, such as plant-based chicken strips, cubed tempeh, rehydrated soy curls, and more.
