Orange tofu with broccoli

Method

1. Get the rice going first. Rinse the rice in a sieve, then tip it into a small pan with a lid, add 300 ml of cold water and a pinch of salt, and bring to the boil. Cover, cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
2. Drain the tofu, pat it dry and cut into 2 cm cubes. Toss with 1 tablespoon of the cornflour and a pinch of salt. Cut the broccoli into florets, grate the ginger, crush the garlic and zest one orange. Juice both oranges.
3. In a small bowl, mix the remaining tablespoon of cornflour with the orange juice, orange zest, tamari and maple syrup.
4. Heat the oil in a wok or large frying pan over a medium-high heat. Fry the tofu for 7 to 8 minutes, turning, until crisp, then lift it out onto a plate.
5. Add the broccoli and 3 tablespoons of water, cover and cook for 3 minutes. Uncover and stir-fry for 1 minute.
6. Add the ginger, garlic and chilli flakes for 30 seconds, then stir the sauce and pour it in. Simmer for 2 minutes until thick and glossy.
7. Put the tofu back in and toss to coat. Fluff the rice and serve the tofu and broccoli over it.

Tip Zest the oranges before juicing them, as it is far harder the other way round. Use unwaxed fruit if you can.

Photo made with AI.

From Nosha · nosha.app