Robin Robertson has another new awesome book out and more on the way in 2014. This time it’s 150 easy recipes that make delicious one dish meals. It’s filled with soups, stews, pasta, casseroles and more. It’s the perfect book to settle in for the winter with – that’s when I get all domestic. Plus it’s nice to keep the stove and oven on to keep the house cozy.
She’s letting me share her recipe for Chipotle-Citrus Tofu And Broccoli with you here – enjoy! Be sure to enter the giveaway at the bottom of this post for your chance to win a copy of One-Dish Vegan.
- 3 cups small broccoli florets
- 1 tablespoon vegetable oil
- 1 pound extra-firm tofu, well drained, blotted dry, and cut into ½‑inch dice
- 3 scallions, minced
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- ⅔ cup freshly squeezed orange juice
- 2 chipotle chiles in adobo, pureed or finely minced
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon natural sugar
- ½ cup water or vegetable broth
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- Heat about an inch of water in a skillet and bring to a boil.
- Add the broccoli and cook until just tender.
- Drain and set aside in a bowl.
- Wipe out the skillet and add the oil.
- Heat the skillet over medium-high heat.
- Add the tofu and sauté until golden brown, about 10 minutes.
- Add the scallions and garlic, season to taste with salt and pepper, and cook 1 minute longer, then transfer the tofu mixture to the bowl with the broccoli.
- In the same skillet, bring the orange juice to a boil.
- Reduce the heat to medium, stir in the chipotle, chiles, tomato paste, mustard, sugar, and water, and cook until slightly syrupy, about 5 minutes.
- Stir in the cornstarch mixture for about 1 minute to thicken.
- Add the lemon juice.
- Return the reserved tofu mixture and broccoli to the pan and cook until heated through and glazed with sauce, about 5 minutes.
- Serve hot.