sriracha sauceoptional, (for mild - ½ tablespoon ; medium - 1 tablespoon ; hot - 1.5+ tbsp)
Instructions
Cut the tofu into ~¾” cubes. In a large bowl, toss the cubes in the ¼ cup of corn starch until they have an even, thick coating.
Combine the soy sauce and 2 tablespoon corn starch in a small saucepan and whisk until fully combined. Then add the rest of the sauce ingredients and mix well. Bring to a gentle boil over medium-low heat, then reduce heat to low and simmer until a thick sauce forms, about 5 minutes. Remove the completed sauce from heat. If you accidentally over-reduce the sauce, just add a splash of water and mix.
As the sauce cooks, warm a generous swirl of veggie oil in a large skillet over medium-high heat. Once hot, add the tofu pieces and cook, turning occasionally, until they are golden and crispy on most sides, about 10 minutes. Remove to a large bowl.
Add a little more oil to the pan if needed, and add the broccoli florets. Cook until they brighten in color and just begin to char, about 2 minutes.
Pour the orange sauce over the tofu and toss to fully combine, then add the broccoli and toss further.
Serve over a bed of rice (I use jasmine rice). Top with green onions and sesame seeds. Add crushed red pepper flakes for extra spice.
Notes
Pressing the tofu to remove excess water is very beneficial to the final texture, I strongly recommend pressing your tofu for at least 30 minutes before preparing the recipe. If you don't own a tofu press, wrap the block in paper towels, set it on a rimmed plate or tray, and place a heavy object on top of it.