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Orange-Sesame Tofu with Broccoli

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  • Prep 35 min
  • Total 55 min
  • Servings 4
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Try tofu—if you haven't before—in this flavorful Asian medley. It makes a terrific meatless meal for four in less than an hour.
Sep 8, 2011
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Ingredients

  • 1 cup uncooked extra long-grain brown rice
  • 2 1/4 cups water
  • 1 tablespoon butter or margarine
  • 1/8 teaspoon salt
  • 3 tablespoons sweet chili sauce
  • 3 tablespoons tamari or soy sauce
  • 1 teaspoon toasted or dark sesame oil
  • 1 package (12 oz) extra-firm water-packed tofu, drained, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 4 cups fresh broccoli florets
  • 1 large red bell pepper, cut into 2-inch strips
  • 2 teaspoons grated orange peel
  • 2/3 cup orange juice
  • 2 teaspoons cornstarch

Steps

  • 1
    In 2-quart saucepan, heat rice, 2 cups of the water, the butter and salt to boiling. Reduce heat to low. Cover; simmer 45 to 50 minutes.
  • 2
    Meanwhile, in medium bowl, mix chili sauce, tamari and sesame oil. Stir in tofu; let stand 15 minutes. Drain, reserving sauce.
  • 3
    In 12-inch nonstick skillet, heat 1 tablespoon of the canola oil over medium heat. Cook tofu in oil about 5 minutes, stirring frequently, until lightly browned on all sides. Remove from skillet; set aside.
  • 4
    In skillet, heat remaining 1 tablespoon canola oil over medium heat. Cook broccoli and bell pepper in oil 3 minutes, stirring frequently. Add remaining 1/4 cup water; cook 2 to 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Add tofu, orange peel and reserved chili sauce mixture.
  • 5
    In measuring cup or small bowl, mix orange juice and cornstarch until blended; add to skillet. Cook and stir until thickened and thoroughly heated. Serve tofu mixture with brown rice.

Nutrition Information

No nutrition information available for this recipe
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