Vegan Orange 'Chicken' with Broccoli

Ingredients

• 1 block Extra-firm tofu (drained, pressed and cubed)
• 4 cups Broccoli florets
• 1 cup Orange juice
• 3 tablespoons Tamari (gluten-free soy sauce)
• 2 tablespoons Rice vinegar
• 2 tablespoons Maple syrup
• 1 tablespoon Orange zest
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 1 teaspoon Sesame oil
• 4 cups Cooked quinoa

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block Extra-firm tofu, which has been drained, pressed, and cubed, into a medium bowl. Add 2 tablespoons of cornstarch and toss gently until all the tofu pieces are evenly coated.
2. 2Heat a 30.48 cm skillet over medium-high heat (approximately 204.4°C / 200°C). Add the coated tofu in a single layer. Cook for 10-15 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set it aside on a plate.
3. 3In a small bowl, whisk together 1 cup Orange juice, 3 tablespoons Tamari, 2 tablespoons Rice vinegar, 2 tablespoons Maple syrup, 1 tablespoon Orange zest, 2 cloves Garlic (minced), and 1 teaspoon Ginger (minced). Set this orange sauce mixture aside.
4. 4In another small bowl, combine the remaining 1 tablespoon cornstarch with 2 tablespoons Water. Stir until the cornstarch is completely dissolved, creating a slurry. Set this cornstarch slurry aside.
5. 5In the same 30.48 cm skillet used for the tofu, pour in the prepared orange sauce mixture. Bring the sauce to a gentle simmer over medium heat (approximately 148.9°C / 150°C).
6. 6Once the sauce is simmering, slowly pour in the cornstarch slurry while stirring continuously. Continue to stir and cook for 1-2 minutes, or until the sauce has thickened to a syrupy consistency.
7. 7Add the crispy tofu back into the skillet with the thickened orange sauce. Gently toss the tofu to ensure all pieces are evenly coated in the sauce. Stir in 1 teaspoon Sesame oil.
8. 8While the tofu is being coated, steam the 4 cups Broccoli florets in a steamer basket over boiling water until they are tender-crisp, which should take about 5-7 minutes. You should be able to pierce them easily with a fork but they should still have a slight bite.
9. 9Serve the orange tofu and broccoli mixture immediately over 4 cups Cooked quinoa.

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