Orange you glad you choose this meal? Ha, we kill ourselves with our puns, but really, seriously, you and your taste buds will relish the bright citrus flavors in this outstanding tofu dish. Orange juice mixes with a spicy orange sauce that coats the crispy tofu in all the right ways, over a bed of fragrant Jasmine rice and healthy Chinese broccoli to round out the experience. Bad puns aside, we hope you find this an orange-inal experience. Sorry. (Not sorry.)
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You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim ¼" off ends of Chinese broccoli and halve stalks, separating stems from leafy tops. Cut stems into 2" pieces. Coarsely chop tops. Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Cut tofu into 1" dice. Zest orange, halve, and juice.
Roast the Vegetables
Place Chinese broccoli, garlic, and white portions of green onions on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender and lightly charred, 8-10 minutes. While vegetables roast, cook tofu.
Cook the Tofu
Place tofu in a mixing bowl and toss with cornstarch, ½ tsp. salt, and a pinch of pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add tofu to hot pan and cook undisturbed until lightly browned, 3-5 minutes. Then stir occasionally until golden brown, 5-7 minutes. Remove from burner and transfer tofu to a plate. Wipe pan clean and reserve.
Make the Sauce
Return pan used to sear tofu to medium-low heat. Add spicy orange sauce and 2 Tbsp. orange juice, and stir occasionally until heated through, 1-2 minutes. Toss in cooked tofu until coated.
Finish the Dish
Place rice on a plate. Place Chinese broccoli on top of rice and tofu on top of broccoli. Drizzle with sauce and garnish with ¼ tsp. orange zest (or to taste), green portions of green onions, and Sriracha (to taste).