Do you ever have one of those meals where you see that is what's for dinner and you get very excited? Well, we have one at our house and this is it..."Orange-Glazed Tofu & Broccoli Stir-Fry". Granted we're a house full of vegans, but seriously, just one mention of this recipe and Brandon and I start "oohing," "ahhing," and counting down till dinner. We're not the only ones, because as you'll see later, Avery's a pretty big fan of this recipe too.
Now while this recipe does take some prep, chopping, and extra time (for pressing tofu), it's well worth it in the end. Just a note, this recipe has been doubled from the original trial recipe because the leftovers were so greatly debated in our house. So to make Brandon, Avery, and myself all happy, we doubled the recipe so we all get leftovers for lunch the next day. But even then sometimes we still don't have enough because it's just that good! So adjust the recipe accordingly, by cutting it in half if you want it smaller or keep it the same as I list it if you want a lot. Let's get on to that recipe...
Orange-Glazed Tofu & Broccoli Stir-Fry
Inspired by: Gluten-Free, Happy Tummy's "GF Vegan Orange-Glazed Tofu Stir-Fry"
- 1 large onion
- 1 large bunch of broccoli
- 3 garlic cloves
- 2 blocks of extra-firm tofu (pressed and drained)
- 1 package of noodles (we use Annie Chun's Brown Rice Pad Thai)
- 1 tsp. cornstarch mixed with 2 tsp. of water
- 1 cup of orange juice (I use Trader Joe's Organic Orange Juice)
- 1/2 cup Bragg's Liqiud Aminos
- 2 garlic cloves
- 1/4 cup apple cider vinegar
- 1/4 cup water
|Ingredient group shot.|
|1. Pressing the tofu will be key! I use a TofuXpress and start|
by pressing the 1st block of tofu the night before I make
the recipe. Then I press the 2nd block of tofu the day of
the recipe. I'd say they each get pressed about 8 hours or so.
Read more about how I use the TofuXpress here.
|2. Now it's time to chop your veggies, first up is the onion.|
|3. Followed by broccoli chopped into bite-size pieces.|
|4. Next mince the garlic, which totals about 5 cloves. I use|
a Garlic Twist and measure out from there.
|5. Boil water for your noodles and cook according to the|
package. When done, drain and set aside.
|6. Now start to make the sauce by adding|
1 cup of orange juice.
|7. Followed by 1/2 cup of Bragg's liquid amines, 1/4 cup|
apple cider vinegar, 1/4 cup water, and 1 tsp. minced garlic.
|8. Whisk to combine then set aside.|
|9. Now it's time for tofu. Once both blocks have been|
pressed, slice them into rectangles, and then again into
triangles (but try to keep them together, this will make cooking
them much easier). Now sprinkle the tops of tofu with salt
|10. Warm a large pan (we use a cast-iron pan) to med-hi|
and lightly grease it. Place the salt and pepper side of the tofu,
on the pan and do not touch them for 4-5 minutes. While
cooking, sprinkle this top side with salt and pepper.
|11. After 4-5 minutes, flip the tofu over and cook the other|
side for another 4-5 minutes, being sure not to touch them
again at this time.
|12. Then take them off the pan and set them on a plate.|
|13. Now in the same pan you cooked your tofu, add the |
onions, broccoli, and remaning garlic and saute on med-hi
for 5 minutes until they have softened a bit. Then add the
|14. Lower the heat to low and add the delicious orange sauce,|
which will glaze the veggies and tofu. The sauce is my
|15. To help thicken the sauce within the stir-fry, mix up|
1 tsp. of cornstarch and 2 Tbs. of water in a small bowl
and then add it to the pan.
|16. Next stir in your entire package of cooked noodles and mix|
until combined. Serve into bowls and enjoy!
|The finished product: Orange-Glazed Tofu & Broccoli|
|I see someone sneaking a bite...|
|Who can blame her? This stuff is good!|
Hope you like it! What's your favorite tofu recipe? Share below!