Crispy Orange Tofu with Broccoli

Name: Crispy Orange Tofu with Broccoli
Yield: Makes 4 servings
Ingredients: Small red bell pepper, 1, seeded and cut into ½-inch (12-mm) strips; Nutritional yeast, 1 tablespoon; Extra-firm tofu, 1 lb (500 g); Canola oil, 2 tablespoons; Broccoli florets, ½ lb (250 g), cut into 1½-inch (4-cm) pieces; Sweet red chile sauce (I like Mae Ploy brand), 2 tablespoons; Dark sesame oil, 1 tablespoon; Steamed brown jasmine rice, for serving; Cornstarch, 2 teaspoons; Garlic, 1 tablespoon finely chopped; Fresh ginger, 1 tablespoon finely chopped; Tamari, 2 tablespoons; Freshly squeezed orange juice, ⅓ cup (3 fl oz/80 ml)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

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.

Ingredients

Extra-firm tofu, 1 lb (500 g)
Canola oil, 2 tablespoons</

Dinner
Gluten-free
Winter
Spicy
Vegan

Method

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 frying pan, warm 1½ teaspoons 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.