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Crispy Orange Tofu with Broccoli

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma)

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</

Method

  1. 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.

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