Broccoli Tofu and Peppers in Orange Sauce
Brighten up your dinner table with this colorful and flavorful Broccoli Tofu and Peppers in Orange Sauce! This quick and easy plant-based recipe combines crispy, golden-brown tofu, tender broccoli florets, and vibrant bell peppers in a tangy and slightly sweet orange sauce infused with garlic and ginger. Perfect for weeknight meals, it comes together in just 40 minutes and is a great way to enjoy a protein-packed, vegan dish bursting with citrusy goodness. Serve it over steamed rice or noodles for a satisfying meal that's as healthy as it is delicious. Packed with bold flavors and fresh ingredients, this stir-fry recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 block (about 14 oz) Extra-firm tofu
- 3 tablespoons Cornstarch
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Vegetable oil
- 3 cups Broccoli florets
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 0.5 cup Orange juice
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Rice vinegar
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Water
- 1 teaspoon Cornstarch (for sauce)
Instructions
Drain the tofu and press it between two plates for 10-15 minutes to remove excess water. Cut into bite-sized cubes.
In a medium bowl, toss the tofu cubes with 3 tablespoons of cornstarch, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu from the skillet and set aside.
While the tofu cooks, prepare the vegetables. Cut the broccoli into small florets and slice the red and yellow bell peppers into thin strips.
In the same skillet, heat the remaining 1 tablespoon of oil. Add the broccoli and peppers, cooking for 5-7 minutes, stirring often, until the vegetables are tender-crisp. Remove from heat and set aside with the tofu.
In a small bowl, whisk together the orange juice, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, water, and 1 teaspoon of cornstarch until smooth.
Return the skillet to medium heat and pour in the orange sauce. Cook, stirring constantly, for 2-3 minutes, until the sauce thickens slightly.
Add the tofu and vegetables back to the skillet, tossing everything to coat evenly in the sauce.
Serve hot over steamed rice or noodles for a complete meal. Enjoy!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.6 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 417 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
