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.