Lately I’ve been craving Chinese cuisine, but being in Newfoundland for the holidays, options were slim in my hometown. While our two Chinese restaurants might satisfy the omnivores of Clarenville, I had to get creative. I decided to try a slightly modified version of a recipe from my cookbook titled Vegan by Jean-Christian Jury and I’m so pleased with how it turned out that I had to share! I cut the 4 serving recipe in half and made just enough for my mom and I so the following recipe will serve 2.
Here’s what you’ll need:
350 g extra-firm tofu
1/2 cup of orange juice – I recommend fresh-squeezing mandarins
1/6 cup plus 3/4 Tbsp cornstarch
1 Tbsp brown sugar
1/2 Tbsp soy sauce
1/2 Tbsp ginger
1 clove of garlic, finely chopped
1/2 Tbsp finely grated mandarin zest
1 Tbsp extra-virgin olive oil
1/2 large head of broccoli broken into florets
Cooked white rice to serve
1 Tbsp sesame seeds, to garnish
1 Tbsp red chili flakes, to garnish
1. Pour half the orange juice (1/4 cup) into a bowl and stir in the 3/4 Tbsp cornstarch until dissolved. Set aside.
2. Put the remaining 1/4 cup of orange juice into a small saucepan with the brown sugar, soy sauce, ginger, garlic and mandarin zest. Bring to a low simmer and cook over medium-low heat for about 15 minutes, until reduced to half.
3. Stir in the cornstarch and OJ mixture until completely blended. Remove the pan from the stove and set aside.
4. Cube tofu and roll in remaining 1/6 cup of cornstarch to coat.
5. Heat the Tbsp of oil over medium-high heat and add tofu cubes for 5-6 minutes per side, until crispy. Place tofu on a plate lined with paper towel.
6. Boil water and place broccoli in a steamer basket for about 20 minutes, or to desired tenderness.
7. Return everything to skillet and toss with sauce.
8. Serve over rice, topped with sesame seeds and chili flakes.