Chinese takeout is a favorite for a quick, delicious weeknight meal, but it's not always the healthiest choice. The fat, sugar and salt content of Chinese food is only part of what makes it so tasty, though. In the recipe below, tofu and broccoli are glazed with a lighter sesame sauce that's filled with flavor without being filled with junk.
This recipe can be made with frozen or fresh broccoli, making it an ideal last-minute supper for when you think you have nothing in the fridge. Serve it over a bed of brown rice or noodles for a complete meal (and to soak up all the delicious sauce). It can be made quite quickly as well, but for even more flavor, consider draining and marinating the tofu in the morning.
Vegetarian Sesame Tofu with Broccoli
4
15 minutes
10 minutes
25 minutes
1 14-ounce block firm tofu
1/2 cup soy sauce
6 tablespoons freshly squeezed orange juice
2 tablespoons honey
4 tablespoons rice vinegar
2 tablespoons grated fresh ginger
4 cloves garlic, grated
2 tablespoons neutral oil, divided
1 head broccoli, cut into florets
1 tablespoon cornstarch
2 tablespoons water
4 green onions, thinly sliced (white and light green parts reserved separately from dark green)
1 tablespoon sesame oil
2 tablespoons sesame seeds
table salt
Pat the tofu dry with paper towels, and place on a paper-towel-lined plate and top with more paper towels, another plate and a few heavy cans. Allow to sit while you prepare the marinade or up to 30 minutes.
Combine the soy sauce, orange juice, honey, rice vinegar, ginger and garlic in a bowl. Divide into two portions.
Cut the tofu into 1-inch cubes. Cover with half of the marinade and set aside.
Heat 1 tablespoon of the neutral oil in a wok. Add the broccoli florets, season with salt and fry until bright green, 5 to 6 minutes. Remove from the pan and set aside.
Remove the tofu cubes from the marinade and dust with the cornstarch and a touch of salt.
Add the second tablespoon of oil to the pan, and add the tofu cubes in an even layer. Toss to brown on all sides.
When the tofu is browned, add the white and light green parts of the green onion and sauté for 2 to 3 minutes.
Add the broccoli back to the pan, and add the reserved sauce and the water. Stir to combine, and cook until just heated through. Remove from the heat.
Off the heat, add the sesame oil and sesame seeds. Toss well to coat and serve garnished with the reserved dark green portions of the green onion.
