Recipes · Dinner

Crispy Orange Tofu & Broccoli

Torn tofu roasted crisp, tossed with broccoli in a fresh orange glaze that beats the takeout version.

40 minmedium3 servings$east asianVeganVegetarianDairy-freeHigh protein
Why it earns its place. Real orange juice and zest carry the glaze so added sugar stays at a third of restaurant levels.

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Ingredients · 3 servings

  • 450 gextra-firm tofu — pressed, torn into chunks
  • 2.5 tbspcornstarch — divided
  • 1.5 tbspneutral oil
  • 1 large headbroccoli — florets
  • 2 wholeorange — zest of one, juice of both
  • 2 tbsplow-sodium soy sauce
  • 1 tbsprice vinegar
  • 1 tbspmaple syrup
  • 2 clovesgarlic — grated
  • 1 thumbfresh ginger — grated
  • 2.5 cupscooked rice — to serve

Contains: soy. Always check labels — brands vary.

Method

  1. Toss tofu with 2 tbsp cornstarch and the oil; roast at 220°C with the broccoli on the same pan until deeply crisp.
    25 min
  2. Simmer orange juice and zest, soy, vinegar, maple, garlic, and ginger; thicken with the last cornstarch mixed in water.
    5 min
  3. Toss the hot tofu and broccoli through the glaze — serve immediately over rice while it crackles.

Nutrition per serving

450calories
24 gprotein
58 gcarbs
15 gfat
7 gfiber
2 gsat fat
540 mgsodium
4 gadded sugar

Editorial estimates per serving. Counts 4 different plants toward your weekly variety.

Make it yours

cultureChicken chunks roast the same way
allergyTamari for gluten-free
availabilityGreen beans or cauliflower instead of broccoli

Storage. Fridge 2 days — re-crisp the tofu in a hot pan before glazing leftovers.

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