- 1 (14-oz.) package extra-firm water-packed tofu
- ½ tsp. salt, divided (we used table salt)
- 3 Tbsp. canola oil, divided
- 6 cups broccoli florets
- 1 cup orange juice
- 1 Tbsp. minced chipotle in adobo, seeded if desired (we left the seeds in)
- ½ cup chopped fresh cilantro
- Brown basmati rice, for serving (we used brown rice)
- Drain the water out of the tofu package and pat the tofu dry (we pressed our tofu to get the water out of it), cutting the tofu into ½- to ¾-inch cubes afterwards. Take ¼ tsp. of salt and sprinkle it on all sides of the tofu. Pour 2 tablespoons of the oil into a large nonstick skillet, setting the heat to medium-high afterwards. Once the oil’s hot, add in the tofu (keeping it in a single layer), stirring occasionally for 7 to 9 minutes or until golden brown. Take the tofu out of the skillet afterwards and put it on a plate for the time being.
- Add the remaining oil and broccoli into the skillet, adding the remaining salt in afterwards. Cook, stirring constantly for 1 minute or until the broccoli looks bright green. Pour in the orange juice and add in the chipotles as well, stirring frequently for 2 to 3 minutes or until the broccoli is tender.
- Add the tofu back into the skillet, stirring it around gently just long enough to warm it back up, a minute or two. Take the skillet off the heat and mix in the cilantro afterwards.
This was a quick cooking dish to make. We think that the broccoli absorbed more of the flavor than the tofu did. Because we like having more heat in our dishes we weren’t satisfied with what the original recipe had so we added more chipotle to our individual servings.
This recipe came from Eating Well.
We weren’t paid in any form to promote Eating Well.
Take care everybody !