Sticky Orange Tofu Strips with Broccolini and Rice
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 of water
1 block of super firm tofu, cut into slices * (see notes)
1 tbsp avocado oil (optional)
Heat up oil in a small sauce pan, and fry ginger and garlic for about 1 minute. Add sugar, orange juice and zest, vinegar, and coconut aminos, and bring to a boil. Stir in cornstarch slurry and whisk until sauce begins to thicken, then continue to simmer for 5 minutes.
Cut tofu into slices, and pan fry the strips with some oil from both sides until browned. (If you have a good nonstick pan, you can omit the oil. I prefer using a cast iron skillet).
Add about half of the orange sauce and simmer until tofu is sticky and caramelized.
Serve with sautéed broccolini, rice, scallions, sesame seeds, and the remaining sauce!
Tips for the tofu: I recommend freezing the whole block of tofu first, then defrost it and carefully squeeze out all extra liquid for the best texture! Don’t worry about the small crumbly bits. Just fry them as well, they get extra crispy!
When short on time, press tofu slices between 2 cutting boards and a clean kitchen or paper towel, or pat them dry. Tempeh would be a great alternative as well!
Tips for the sauce: If the sauce thickens too much once it cools, stir in a few extra tablespoon of water or orange juice until smooth.
For the spicy food lovers, simply add some chili flakes or chopped chili to the sauce!
Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to encourage people from around the world to eat more plant-based food.