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Steam the broccoli until bright green and tender.
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.
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.
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.
Reduce the heat to medium and gently fry the ginger and garlic, stirring constantly, until fragrant.
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.
Add the tofu back to the pan along with the steamed broccoli. Stir to coat well in the sauce.
Serve over rice and garnish with green onion and a sprinkle of sesame seeds.