Vegan Orange 'Chicken' with Broccoli

Ingredients

• 1 block Firm Tofu
• about 450 g Broccoli Florets
• 1 cup Orange Juice
• 1 teaspoon Orange Zest
• 3 tablespoons Soy Sauce
• 2 tablespoons Rice Vinegar
• 2 tablespoons Maple Syrup
• 2 tablespoons Cornstarch
• 2 tablespoons Vegetable Oil
• 1 teaspoon Sesame Seeds

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

Instructions

1. 1Press the 1 block Firm Tofu to remove as much water as possible, then cut it into 2.54 cm cubes.
2. 2In a large bowl, toss the 2.54 cm tofu cubes with 1 tablespoon of the 2 tablespoons Cornstarch until evenly coated.
3. 3Steam the about 450 g Broccoli Florets in a steamer basket over boiling water for 5-7 minutes, or until they are tender-crisp. Remove from heat and set aside.
4. 4Heat the 2 tablespoons Vegetable Oil in a large 30.48 cm skillet or wok over medium-high heat, about 190°C.
5. 5Carefully add the coated tofu cubes to the hot oil and fry for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried tofu from the skillet and place it on a plate lined with paper towels. Set aside.
6. 6In a small bowl, whisk together the 1 cup Orange Juice, 1 teaspoon Orange Zest, 3 tablespoons Soy Sauce, 2 tablespoons Rice Vinegar, 2 tablespoons Maple Syrup, and the remaining 1 tablespoon of Cornstarch until the cornstarch is fully dissolved.
7. 7Pour the sauce mixture into the same skillet used for the tofu (do not wipe it out) over medium heat, about 150°C. Bring the sauce to a simmer, stirring constantly, for 2-3 minutes until it thickens enough to coat the back of a spoon.
8. 8Return the fried tofu cubes to the skillet with the thickened sauce. Gently toss the tofu to coat it evenly with the sauce.
9. 9Serve the saucy tofu immediately alongside the steamed broccoli. Sprinkle the 1 teaspoon Sesame Seeds over the dish before serving.

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