Sticky Orange Tofu Strips with Broccolini and Rice
Ingredients
Orange sauce
- 1 cup orange juice (about 3 medium oranges)
- Orange zest from one orange (make sure it’s organic/untreated)
- 1 tbsp grated ginger
- 3 large garlic cloves, grated or finely minced
- 1 tbsp neutral cooking oil (I like avocado)
- 1/4 cup organic brown or coconut sugar
- 2 tbsp coconut aminos or light soy sauce or salt to taste
- 2 tbsp rice vinegar
- 1.5 tbsp cornstarch diluted in 1/2 cup water
Tofu
- 1 block super firm tofu, cut into slices
- 1 tbsp avocado oil (optional)
Accompaniments
- Broccolini
- Rice
- Scallions
- Sesame seeds
Preparation
Heat up oil in a small saucepan and fry ginger and garlic for about 1 minute.
Add sugar, orange juice, zest, vinegar, and coconut aminos, and bring to a boil.
Stir in the cornstarch slurry and whisk until the sauce begins to thicken, then simmer for 5 minutes.
Cut the tofu into slices and pan fry with oil from both sides until browned.
Add about half of the orange sauce to the tofu and simmer until sticky and caramelized.
Sauté broccolini until slightly softened.
Cook rice according to package instructions.
Serve the tofu with sautéed broccolini, rice, scallions, sesame seeds, and the remaining sauce.
Tips
For best texture, freeze the tofu block, defrost, and squeeze out extra liquid before slicing.
If short on time, press tofu slices between cutting boards or pat dry.
Tempeh can be used as an alternative to tofu.
If the sauce thickens too much, stir in extra water or orange juice.
Add chili flakes or chopped chili for a spicy version.
