Orange Sesame Tofu With Broccoli Food

VEGAN ORANGE TOFU

Steps:

• Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.
• Cut the tofu block into cubes of (about 0.4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu - this mimics chicken texture the best!
• Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
• In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
• Add the tofu chunks into the marinade and combine with a spoon.
• Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.
• Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.
• Heat a large skillet or medium saucepan over medium-high heat.
• Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
• Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves - about 2-3 minutes.
• Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens - about 2-3 minutes. Remove from heat.
• Toss the crispy hot tofu in the sauce until coated.
• Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
• Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.

ORANGE-SESAME TOFU WITH BROCCOLI

Steps:

• In 2-quart saucepan, heat rice, 2 cups of the water, the butter and salt to boiling. Reduce heat to low. Cover; simmer 45 to 50 minutes.
• Meanwhile, in medium bowl, mix chili sauce, tamari and sesame oil. Stir in tofu; let stand 15 minutes. Drain, reserving sauce.
• In 12-inch nonstick skillet, heat 1 tablespoon of the canola oil over medium heat. Cook tofu in oil about 5 minutes, stirring frequently, until lightly browned on all sides. Remove from skillet; set aside.
• In skillet, heat remaining 1 tablespoon canola oil over medium heat. Cook broccoli and bell pepper in oil 3 minutes, stirring frequently. Add remaining 1/4 cup water; cook 2 to 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Add tofu, orange peel and reserved chili sauce mixture.
• In measuring cup or small bowl, mix orange juice and cornstarch until blended; add to skillet. Cook and stir until thickened and thoroughly heated. Serve tofu mixture with brown rice.

ORANGE SESAME BROCCOLI

Steps:

• Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice.
• Heat the oil over medium high heat in a large skillet until hot.
• Add the broccoli and cook for about 5 minutes, stirring occasionally.
• Add ginger, garlic, and orange peel and cook 1 or 2 minutes longer until the veggies are tender, crisp.
• In a small bowl, mix soy sauce, sesame oil and orange juice; add to skillet and cook 30 seconds.
• Sprinkle with sesame seeds and serve immediately.