Orange-glazed tofu with broccoli and rice
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A little cornflour gives firm tofu a thin crust that catches a citrus glaze. Dry its surface well before it reaches the pan. Orange juice provides most of the sauce; ginger keeps it lively without needing a cupboardful of condiments.
For 2 servings, use 280g firm tofu, drained and pressed according to its label; 250g broccoli florets; 120g dried rice; 1 tablespoon cornflour; 2 tablespoons neutral oil; 100ml orange juice; 1 teaspoon orange zest; 1 tablespoon reduced-salt soy sauce; 1 teaspoon grated ginger; 1 teaspoon maple syrup; and 2 sliced spring onions. Contains soy; ordinary soy sauce also contains wheat. Reserve another ½ teaspoon cornflour mixed with 1 tablespoon cold water for the glaze.
Cook rice following its packet. Steam broccoli for 5–7 minutes until tender, then drain. Cut tofu into 2cm cubes, pat dry and toss with the tablespoon of cornflour. Heat oil in a broad non-stick pan over medium-high heat. Fry tofu for 10–12 minutes, turning gently so several faces become golden. Follow any additional cooking directions on its label.
Whisk juice, zest, soy sauce, ginger and syrup. Lower the heat, add the mixture carefully and simmer for 2 minutes. Stir in the reserved cornflour slurry and cook for another minute until glossy. Fold in broccoli and heat thoroughly. Serve over the fresh rice with spring onion, allowing about 35 minutes.
Cook only the rice you need when possible. Cool any spare rice quickly, ideally within 1 hour, refrigerate and use within 24 hours. Reheat once until steaming hot throughout. Keep any tofu leftovers chilled and follow a shorter opened-pack instruction if given.