Sauteed Tofu with Broccoli and Red Peppers in Chili-Orange Sauce
1 package (14 ounce) extra-firm water-packed tofu
¼ cup fresh orange juice
¼ cup water
2 tablespoons hoisin
1 tablespoon soy sauce
2 tablespoons chili-garlic sauce
1 tablespoon cornstarch
½ teaspoon sesame oil
4 tablespoons vegetable oil, divided
1 red bell pepper, cored and cut into thin strips
6 cups medium broccoli florets, blanched until crisp-tender, then drained
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
Brown rice, cooked, to serve
Toasted cashews, to garnish
Cut the block of tofu in half horizontally to create 2 thick slabs. Wrap each slab in a clean kitchen towel and place on a plate. Place a second plate on top of the tofu, then weigh it down with several heavy cans. Press in this manner for 30 minutes to drain water from the tofu and firm it up. Unwrap the tofu and cut each slab into ½-inch pieces. Set aside.
In a medium bowl, whisk together the orange juice, water, hoisin, soy sauce, chili-garlic sauce, cornstarch and sesame oil. Set aside.
In a large nonstick or stick-resistant skillet over medium-high, heat 1½ tablespoons of the vegetable oil. Add half of the tofu pieces, sprinkle with salt, then cook, stirring occasionally, until golden brown on all sides, 8-10 minutes. Use a slotted spoon to transfer the tofu to a medium bowl. Repeat with another 1½ tablespoons of oil and the remaining tofu.
Return the skillet to the heat and add the remaining 1 tablespoon of oil. Add the red pepper and cook, stirring, until it is almost tender, about 3 minutes. Add the broccoli and cook for 2 minutes. Add the ginger and garlic and cook, stirring, for 1 minute. Whisk the sauce in the bowl to make certain the cornstarch is dissolved, then add to the skillet, whisking. Bring to a boil to thicken, then add the tofu and cook just until heated through.
Arrange a mound of rice on each of 4 serving plates, then top with the tofu mixture and cashews.
Serves four.
Nutrition values per serving: 490 calories, 26 g fat (3 g saturated; 0 trans), 0 cholesterol, 49 g carbohydrates, 8 g fiber, 8 g sugar, 18 g protein, 580 mg sodium.
Sara Moulton for The Associated Press