Sticky Orange Tofu & Broccoli Stir Fry

tofu and broccoli stir fry in frying pan.

5 from 2 votes

Sticky Orange Tofu & Broccoli Stir Fry

This sticky orange tofu & broccoli stir fry gives takeout-style flavors a fresh and fun upgrade! Freshly-squeezed orange juice sings in this bold, sweet and savory stir fry sauce that coats tender-crisp broccoli and crunchy nuggets of golden tofu. Guaranteed to satisfy any takeout craving!

Prep Time25

Cook Time25

Course: Dinner

Cuisine: Chinese

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: Nisha Vora

Ingredients

Tofu & Broccoli

16 ounces (454g) extra-firm tofu
⅓ cup (40g) cornstarch (see Note 1)
Kosher salt and freshly cracked black pepper (see Note 2)
Avocado oil (or neutral oil of choice)
14 to 16 oz (400 to 450g) broccoli, cut the crowns into small-medium florets; peel & thinly slice the stalks
1 large (or 2 small) shallot, thinly sliced
3 fat cloves garlic, sliced

Sticky Orange Sauce

2 navel oranges (see Note 3)
1 TBSP (7 to 8g) freshly grated ginger
2 ½ TBSP (38g) rice vinegar
3 TBSP (35g) brown sugar
2 TBSP (34g) soy sauce (see Note 4)
1 ½ TBSP (21g) Shaoxing wine (see Note 5)
1 tablespoon (8g) cornstarch

For Serving

1 to 2 TBSP roasted sesame seeds
Cooked white rice to serve 4

Instructions

Slice the tofu: Stand the block of tofu on its side, then slice downward into 3 even sheets. Lay each sheet flat and slice lengthwise into 1” (2.5 cm) strips. Finally, slice the strips crosswise so you get 1 ½” (~4 cm) rectangular batons. See the YouTube video at 00:15 for visuals.
Gently press down with paper towels several times to remove some water.
Steam the broccoli: Add 3 tablespoons (45 mL) water to a microwave-safe bowl, then add broccoli florets & stems.
Cover and microwave on high for 2 minutes. Remove and toss well with a spoon, bringing the top layer to the bottom. Microwave for 1 ½ more minutes, then uncover and check.
Broccoli should be 70 to 80% cooked. Bite a piece of a floret’s stalk—it should crunch but not squeak. If not ready, toss again, cover, and heat for another 30 seconds to 1 minute.
Spread the broccoli out on a dish towel and pat dry.
Make the Orange Sauce. Zest the orange(s) to yield 1 TBSP orange zest; set aside for the end.
Working over a bowl or measuring cup, whisk together ⅓ cup (80 mL) orange juice, grated ginger, rice vinegar, brown sugar, soy sauce, Shaoxing wine, 2 pinches of salt, and 1 tablespoon (8g) cornstarch. Whisk very well until the starch is dissolved. Set aside.
Batter the tofu: In a gallon-size Ziploc bag (or large bowl), combine the tofu, ⅓ cup (40g) cornstarch, ½ tsp kosher salt, and pepper to taste.
Seal and shake the bag gently up and down and back and forth until the tofu is well-coated (or gently toss in the bowl with a silicone spatula until well coated).
Cook the tofu (see Note 6 if using stainless steel pan): Heat a large frying pan over medium-high heat with 3 tablespoons (42g) oil for 2 to 2 ½ minutes. Meanwhile, fit a wire rack over a sheet pan.
Once the oil is rippling, add the battered tofu in a single layer (I add it in batches using a slotted spoon).
Cook undisturbed for 5 to 7 minutes, or until golden and crisp on the bottom. Many pieces will stick together when you go to flip, that's fine. Flip and cook the second side for 4 to 5 minutes, or until golden brown and crisp all over.
Transfer tofu to the wire rack (to enhance crisping). Wipe out the pan and let it cool a bit (to prevent aromatics from burning). See Note 7 if air-frying tofu.
Cook the broccoli: Return the pan to medium-high heat until hot. Add a healthy drizzle of oil (~ 1 ½ TBSP) or use leftover oil in the pan. Add the shallots and a pinch of salt.
Stir frequently for 1 minute or until just starting to soften, then add the garlic and stir frequently for 30 seconds.
Add the parcooked broccoli and toss to coat in the oil/shallots/garlic. Season with a pinch of salt and stir fry for 2 to 3 minutes or until crisp-tender.
Re-whisk the Orange Sauce, then add it to the pan along with the orange zest. Stir constantly for 1 to 2 minutes, or until the sauce thickens and coats the veggies.
Turn off the heat and add the tofu, tossing for just a few seconds to coat in the sauce. Sprinkle with the sesame seeds. Transfer to bowls with cooked rice.

Notes

The cornstarch forms a crunchy shell around the tofu. I do not recommend substituting it with arrowroot powder, as it tends to get gummy and sticky in the pan.
I use Diamond Crystal kosher salt. If using sea salt or table salt, use about half the amount of salt listed.
Choose oranges that feel heavy for their size and that have smooth, tight skin. It should feel firm but with a springy bounce when gently squeezed.
Use tamari or gluten-free soy sauce to keep this recipe gluten free.
Shaoxing wine is a fermented Chinese cooking wine that adds complexity to this stir fry sauce. Sold at East Asian grocers or online. The best sub would be mirin, a Japanese cooking wine. It is sweeter, though, so start with 2 TBSP brown sugar and add more to taste.
If using a stainless steel pan, to prevent sticking: preheat the pan dry over medium-high heat for a few minutes, or until a droplet of water effortlessly glides across the pan in a single bead. Video instructions here.
If you prefer to air fry the tofu, follow the instructions in the first FAQ.

Nutrition