Here’s an easy and delectable tofu and broccoli stir-fry with two orange flavors — fresh juice and preserves (or marmalade). Making good use of baked tofu, which doesn’t need to be drained or pressed, it’s a naturally vegan meal you can make in a flash on a weekday or savor on a weekend.
A great choice when you’re looking for an easy stir-fry, this is especially good in the colder seasons when citrus is plentiful and crave-worthy.
This recipe is equally good served over rice — brown or white, as you prefer; or noodles. Any noodles you may have on hand will work, ramen, rice noodles, soba, or even thin spaghetti work with this stir-fry.
Complete the meal: Vegetable spring rolls from the frozen foods section of well-stocked supermarkets or natural foods stores make this a fun meal, along with slices of fresh orange.
Shortcut: While this dish is always better with fresh broccoli, feel free to swap in a 16-ounce bag of frozen broccoli florets (thawed) for an even quicker and easier dish.
Recipe adapted from The Vegetarian Family Cookbook by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com. More easy tofu and vegetable stir-fries:
… And see lots more ways to use baked tofu.
- 2 tablespoons soy sauce or tamari
- 1/3 cup orange preserves or marmalade
- Juice of 1/2 orange
- 1 tablespoon rice vinegar or other mild vinegar
- 2 teaspoons dark sesame oil
- 2 teaspoons grated fresh or squeeze-bottle ginger
- 1 tablespoon neutral vegetable oil
- 2 medium-large broccoli crowns (about 1 pound), cut into bite-sized pieces (or see shortcut in Notes)
- 2 cloves garlic, minced
- 1 medium orange or red bell pepper, cut into short, thin strips
- 8-ounce package baked tofu, cut into narrow strips
- Hot cooked rice or noodles for serving
Garnish (use any or all)
- Orange slices or wedges
- 2 scallions, thinly sliced
- Chopped cashews or sesame seeds
- Combine the sauce ingredients in a small bowl, stir together, and set aside until needed.
- Combine the vegetable oil with two tablespoons of water in a stir-fry pan. Add the broccoli and garlic and stir. Cover and cook over medium heat until the broccoli is bright green and just barely tender-crisp, about 3 minutes (even less for frozen broccoli, if using the shortcut).
- Uncover and stir in the bell pepper, tofu, and sauce. Stir-fry over high heat for 2 to 3 minutes, until everything is nicely glazed.
- Serve at once over hot cooked rice or noodles, topping each serving with any or all of the suggested garnishes.
Shortcut: To make this dish extra-quick, feel free to use a 16-ounce bag of frozen broccoli florets (thaw before using). Make sure to choose florets, and not a the kind that has all kinds of pieces and stems, which can be tough.
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