Sticky Orange Tofu & Broccoli Stir Fry

tofu and broccoli stir fry in frying pan.

5 from 1 vote

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, Lunch

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)
Neutral-flavored oil such as avocado oil or canola oil
14 to 16 oz (400 to 450g) broccoli, crowns cut into small-medium florets; stalks peeled & thinly sliced
1 large (or 2 small) shallot, thinly sliced
3 fat cloves garlic, sliced

Sticky Orange Sauce

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

For Serving

1 to 2 tablespoons roasted sesame seeds
Cooked jasmine rice to serve 4 (or rice of choice)

Instructions

Slice the tofu: Stand the block of tofu on its side, then slice downward into three even-sized sheets. Lay each sheet flat and slice lengthwise into 1” (2.5 cm) strips, about 4 strips per sheet. Finally, slice those strips crosswise so you end up with 1 ½” (~4 cm) batons, about 12 per sheet.
Arrange on a cutting board and gently press down with a dry towel or paper towels several times to remove some excess water.
Steam the broccoli: Add 3 tablespoons (45 mL) water to a microwave-safe bowl followed by the broccoli florets and 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 minutes, then uncover and check.
The broccoli should be 70 to 80% cooked through. 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 tablespoon orange zest; set aside for the end.
Working over a bowl or measuring cup, juice the oranges to yield ⅓ cup (80 mL) orange juice. Add in the 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: Add the tofu to a gallon-size Ziploc bag (or large bowl). Pour in ⅓ cup (40g) cornstarch, ½ teaspoon 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 for air frying): Fit a wire rack over a sheet pan. Heat a large frying pan over medium-high heat with 3 tablespoons (42g) oil for 2 to 2 ½ minutes (see Note 7 if using stainless steel pan).
Once the oil is rippling, add the battered tofu in a single layer (I like to add it in batches using a slotted spoon). Cook undisturbed for 5 to 7 minutes, or until golden and crisp on the bottom. Flip (many pieces will stick together, that’s fine) 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).
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 (indicates more juice) and that have smooth, tight skin. When you gently squeeze the orange, it should feel firm but with a springy bounce.
Use tamari or gluten-free soy sauce to keep this recipe gluten free.
Shaoxing wine is a fermented Chinese cooking wine that adds a special complexity to this stir fry sauce. Find it at East Asian grocers or online. The best substitute would be mirin, a Japanese cooking wine. It is sweeter, though, so start with 2 TBSP brown sugar and add more to taste.
If you prefer to air fry the tofu, follow the instructions in the first FAQ.
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.

Nutrition