This is supposed to be served with rice, but it's Super Bowl Sunday, there are plenty of carbs to indulge in throughout the night.
Other changes: I replaced soy sauce with coconut aminos, replaced brown sugar with coconut sugar, used all spice instead of ginger, replaced cornstarch with tapioca starch, and used tofu instead of seitan.
Source: The Curious Chickpea | Serves: 2 (4 with rice) | Time: 25 min
Ingredients
Orange Sauce
1/2-3/4 cup fresh squeezed orange juice* (~3 oranges)
1 tsp orange zest (~1 orange)
1/4 cup coconut aminos
1/4 cup rice vinegar
1 tsp coconut sugar
Dash of allspice
2 cloves garlic, minced
1/2 tsp red pepper flakes, or to taste
3 tbsp tapioca starch
3 tbsp water
Tofu
8 oz pressed firm tofu, cut into bite-sized pieces
1/4 tsp salt
1/4 tsp white pepper
1 tbsp tapioca starch, more as needed
1/2 tbsp oil
Broccoli
1 crown broccoli cut into florets
1 tbsp coconut aminos
1/4 tsp white pepper
2 tbsp tapioca starch
1/2 tbsp oil
2 scallions, sliced, light and dark green parts separated
Instructions
Mix together all the sauce ingredients except the tapioca starch and water. Then whisk together the tapioca starch and water in a separate bowl before adding to the sauce. Whisk to combine.
In a bowl toss together the tofu with the salt and pepper, then toss with tapioca starch to coat. In a second bowl toss the broccoli in coconut aminos and pepper and then add the tapioca starch and stir until it's coating the broccoli (the broccoli will not be fully coated).
Heat a wok or skillet over medium high to high heat. Once hot, add a splash of oil (about 1/2 tablespoon) and the tofu. Cook 2-4 minutes or until crispy, stirring almost constantly. Remove from heat.
Add another bit of oil (about 1/2 tablespoon) and the broccoli. Fry for 2-4 minutes until the broccoli is bright green and starting to turn tender, then add the white and light green parts of the sliced scallions. Cook for 30 seconds.
Add the tofu back to the wok along with the sauce. Bring the sauce to a simmer and let cook and thicken about 1-2 minutes until it thickly coats the seitan and broccoli. Serve immediately with scallion greens and sesame seeds for garnish. Serve with rice if desired.
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