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Export 11 ingredients for grocery delivery
Step 1
Steam the broccoli until bright green and tender.
Step 2
Combine the orange juice, 2 tablespoons of the cornstarch, brown sugar, soy sauce, orange zest and sriracha in a bowl. Stir well to dissolve the sugar and cornstarch.
Step 3
Place the cubed tofu in a container with the remaining 2 tablespoons of cornstarch. Put the lid on and shake well to cover the tofu in cornstarch. You can add a bit more cornstarch if it's not coated well enough.
Step 4
Heat the oil in a large pan over medium-high heat and fry the tofu, stirring occasionally, until brown on each side. Work in batches if it doesn't all fit at once. Remove to a plate.
Step 5
Reduce the heat to medium and gently fry the ginger and garlic, stirring constantly, until fragrant.
Step 6
Give the sauce another stir to ensure the cornstarch is dissolved and add it to the pan. Stir it constantly until thickened - just a minute or two.
Step 7
Add the tofu back to the pan along with the steamed broccoli. Stir to coat well in the sauce.
Step 8
Serve over rice and garnish with green onion and a sprinkle of sesame seeds.
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