Orange Tofu Stir-Fry with Broccoli & Rice
797 kcal per person
26g Protein
101g Carbs
32g Fat
14g Fiber
Ingredients
- 3 cups broccoli florets (frozen) (213 g)
- 3 ounces brown rice (84 g)
- 3 ounces tofu (84 g)
- 1 clove garlic (5 g)
- 1 slice ginger
- ½ chili pepper
- 1 scallion
- 1 orange
- 1 ½ tablespoon olive oil (23 ml)
- 1 ½ tablespoon soy sauce (23 ml)
- ½ tablespoon vinegar (8 ml)
- ½ tablespoon honey (10 g)
- 1 tablespoon water (15 ml)
Preparing this recipe
- Cook the rice according to the package directions. Set aside.
- Cut the tofu into ¾-inch cubes.
- Finely chop the garlic, ginger, and chili pepper. Thinly slice the scallion. Juice the orange.
- Heat half of the oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 5–7 minutes, turning occasionally, until golden brown on all sides. Transfer to a plate.
- Add the remaining oil to the pan. Sauté the garlic, ginger, and chili pepper for 1–2 minutes, until fragrant.
- Stir in the orange juice, soy sauce, vinegar, honey, and water.
- Add the broccoli and tofu. Simmer for about 5 minutes, or until the broccoli is tender-crisp. Add a splash of water if needed. Season with salt and pepper to taste.
- Serve the orange-broccoli tofu stir-fry over the rice and garnish with the scallion.
Tip van FitChef
1. Add the broccoli only once the sauce is simmering to keep it tender-crisp.
2. Sprinkle a little orange zest over the finished dish for extra citrus flavor.
