orange tofu and broccoli

are we down with tofu?

like, generally, how do we feel about it? are we ready to love it?

if you’re not, you’ve made it much too far to still be reading this, so bravo, I suppose, but if you’re willing to be swayed, I GOTCHU. i used to be very anti-tofu largely in part to attempting to cook it once years ago following a “it’s just like scrambled eggs except not!” recipe and i was a bit hesitant to return to an ingredient that had the texture, smell, and flavor of an old dish sponge.
*please erase that feeling from your mouth before we soldier on.

tofu is a really beautiful when it becomes CRISPY, so crispy bois are what we’re aiming for here. once you’ve achieved maximum crisp, it’s game on. we demand crispy tofu, sunshine on our faces, great sleep, and an all-expense paid vacation when the world opens up. we really can have it all, folx.

so after we get our tofu niiiice and crisp, we’re tossing it in a sweet-sticky orange sauce, snuggling it on top of broccoli, and tucking everyone into a bowl of rice. comfort food, but bright and fun and better than takeout because you poured your love into it.

this meal is a 3-parter, but honestly so easy and most of the magic happens in a few minutes while the sauce simmers. re: so easy! bonus magic for it being vegan, quick, and super delicious. the best of all worlds, really.

orange tofu and broccoli
makes: 4 servings
prep time: 15 minutes
cook time: 30 minutes

for the tofu:
1 block extra firm tofu
2tbsp arrowroot powder (cornstarch works here, too)
1tsp salt
1tsp black pepper
drizzle of coconut or olive oil

for the sauce:
1tbsp coconut oil
juice + zest of 1 orange
1tbsp freshly grated ginger
2 cloves of garlic, minced
1tbsp coconut aminos (soy sauce works, too)
1tbsp rice wine vinegar
1/2tsp salt
1tsp red pepper flake (more or less depending on how spicy you like it)
1tbsp arrowroot powder (cornstarch works here, too)

for the broccoli:
I large, or 2 small heads of broccoli, chopped into florets
1tbsp coconut oil
juice of 1 lime
salt and pepper, to taste

2c rice, cooked
limes, scallions, and sesame seeds for serving, if you’d like

preheat the oven to 450.
lay a kitchen towel flat, and place a few paper towels on top. set the blocks of tofu inside, and wrap the towels on top of and around the tofu. place a heavy pan, pot, book (anything legit heavy) on top so that as much of the liquid as possible squeezes out of the tofu. you can repeat this process as needed, but once for 5-8 minutes should do the trick.

then, cube the tofu. toss in a large bowl with arrowroot powder, salt, and pepper, and arrange on a parchment-lined baking sheet (the further apart you can spread each cube, the more they’ll crisp up!) drizzle the tofu with the oil, and give everything a little toss to coat. bake for 25-30 minutes, flipping halfway, until the tofu is golden and criiiiisp.

meanwhile, heat all the ingredients for the sauce except the arrowroot powder in a saucepan over medium for 2-3 minutes. then, add the arrowroot powder and whisk until it thickens. transfer the sauce to a bowl.

using the same pan, heat the oil for the broccoli over medium-high. add the broccoli, lime, and spices, and saute for 5 minutes (you want it to have some crunch.)

once the tofu is cooked, divide the sauce between the tofu and the broccoli, and stir so that both are covered. serve over rice with extra squeezes of lime, scallions, and sesame seeds.