Orange Tofu & Broccoli Bowl

Orange Tofu & Broccoli Bowl

Serves 3-4


Orange Tofu

1 pack extra firm tofu, cut in cubes

3-4 C broccoli florets

2 shallots, diced

1 ½ C orange juice + 2 Tbsp of water

4 Tbsp corn starch

2 cloves garlic, minced

2 Tbsp soy sauce

1 Tbsp coconut sugar, or brown sugar

2 tsp sriracha

1 tsp ginger, minced

1 tsp sesame oil

Jasmine Rice

1 ½ C jasmine rice, rinsed

2 ¾ C water

¼ tsp salt

Top with

2-3 Tbsp green onion, chopped

1 tsp sesame seeds


  • Place water in a medium sized pot on high heat, add salt, once boiling add the rice, then set to simmer for 15 minutes. Turn off heat and lightly turn rice, then cover with lid.
  • For the orange tofu, begin by adding 1 Tbsp of starch to your tofu and drizzle a little soy sauce. In a large skillet on medium-high heat, place 1 Tbsp of vegetable or canola oil. Add the shallots and stir for a minute or so, then add the tofu and cook until all sides are crispy and golden-brown. Now add the garlic and ginger and saute for 2 minutes. Then add the broccoli and turn for another 2 minutes.
  • In a sauce pan add the orange juice and remaining 3 Tbsp of corn starch along with the soy sauce, sugar, sriracha, and sesame oil. Use a whisk and mix until thickened. If too thick, add water. Once thickened, add to the tofu and veggies pan, mix on medium heat for about 2-3 minutes until all coated and incorporated. Serve over rice and top with green onion and sesame seeds. Enjoy!


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