Prep time:

15 minutes

Cooking time:

30 minutes

Yields:

3-4 servings

Sauce Ingredients:

• 1 cup orange juice without pulp
• 2-inch piece of fresh ginger, grated
• 1 green or red chili, finely chopped
• ¼ cup soy sauce
• ¼ cup brown sugar
• 2 tbsp tapioca starch or cornstarch
• 2 tbsp avocado oil or any neutral oil
• 1 tbsp vinegar

Veggie & Tofu Ingredients:

• ½ block (200 gms) of extra firm tofu, broken (not chopped) into bite-size pieces
• 1 cup broccoli florets
• ¼ cup of tapioca or cornstarch
• 1 small bunch of fresh cilantro, chopped
• 1-2 tbsp of avocado or any neutral oil
• 1 tsp sesame seeds, toasted
• ½ tsp sea salt
• ½ tsp white pepper, ground

Directions:

1. In a bowl mix together tapioca or cornstarch, oil, salt, and pepper.
2. Toss in the tofu and broccoli and mix to coat well with the starch mixture
3. In a 400°F / 200°C preheated oven, bake the tofu and broccoli for about 15-20 minutes. If you prefer you may sauté or deep fry them or use an air-fryer. Be careful not to overbake or overcook.
4. Meanwhile, add oil and heat over medium heat in a large skillet. Add ginger, chilli, and Sauté till done for 1-2 minutes.
5. Then add in the orange juice, sugar, soy sauce, and vinegar and cook for about 2 minutes on medium-low heat.
6. Next mix the tapioca or corn starch with a few tablespoons of water and add to the skillet, mix and keep stirring stirring well until you attain your preferred consistency. Add more water if required. Now add in the baked tofu and broccoli and simmer on medium-low heat until the sauce comes to a boil for about 2-3 minutes. Taste and adjust spices, salt, or sugar to adjust to your preference.
7. Remove from heat, garnish with chopped cilantro and sesame seeds, cover, and let sit for a few minutes.
8. Serve with rice or noodles.

Notes:

• In place of broccoli you can try other veggies

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.