We love to add orange flavour into our stir fries since it pairs so nicely with soy sauce and other ingredients like ginger, rice vinegar, etc. that often find their way into these entrees. This stir fry is a little simpler to prepare than our Shrimp and Shishito Pepper Stir Fry and Garlic Orange Chicken Stir Fry because the sauce does not involve juicing an orange…instead, we made it with orange juice from a carton! Because of this, the flavour was a little different than our other sauces. That said, those other sauces would work really well with the tofu and broccoli, so if you crave fresh orange, try one of those with this dish!
We served our meal over steamed cauliflower rice, but it would go well over white rice or Asian style noodles too!
Time: 30 Minutes
- Firm Tofu
- Orange Juice
- Soy Sauce
- 1-2 Tablespoons Corn Starch
- 1-2 Tablespoons Warm Water
- Cut your tofu longways so that you have two thin rectangles. Then, wrap both separately in paper towels to remove excess liquid.
- When your paper towels have absorbed as much liquid as they can, cut your tofu into cubes.
- Wash your broccoli, and cut it into medium sized florets.
- Heat some oil in your wok, and then add your tofu (carefully to avoid splashing). Cook for about 5 minutes, stirring occasionally.
- Add your broccoli, and stir to combine. Stir fry for another 10-12 minutes to soften the broccoli.
- Pour in some orange juice, and add some soy sauce and honey. Stir to combine, and bring to a simmer.
- Mix equal parts corn starch and warm water in a small bowl, and stir to fully incorporate. Then pour over your stir fry.
- Stir to combine and coat your tofu and broccoli as your sauce thickens.
- Plate, devour, and enjoy!