Okay, so THAT is orange tofu with bok choy. I realized after making this again that I never followed up with the recipe last time I made it. I definitely wanted to share this one, cause I like it a lot. As in, I made it twice in two months which is not normal for me. I like that I usually have all the ingredients on hand.
The version with bok choy was just okay. Make it with broccoli. Trust me. Oh, and here are directions for dry-frying tofu.
Orange Tofu with Broccoli
1 lb. extra-firm tofu, cut into cubes or triangles
bunch of broccoli, cut into florets
4 cloves garlic
4 green onions
3/4 c water
1/4 c orange juice
1 Tbs lemon juice
2 Tbs seasoned rice vinegar
4 Tbs soy sauce
1/4 c brown sugar
1/2 tsp red pepper
1 Tbs cornstarch
Dry-fry tofu until browned, or saute in oil if preferred. Steam broccoli until crisp-tender.
Whisk remaining ingredients in a small bowl. Heat a large skillet to medium, and add tofu, broccoli and sauce mixture. Bring to a simmer, then continue to simmer until the sauce is reduced to your liking, stirring occasionally.
Serve over brown rice.