Gluten-free The combination of heat from the chipotles and citrus from the orange and lemon juices makes a flavorful sauce that packs a punch for the broccoli and tofu. This can be enjoyed alone or served over rice or quinoa; and, of course, you may substitute another vegetable for the broccoli (cauliflower or asparagus are good choices) or use seitan, tempeh, or cooked beans in place of the tofu.
Course Main Course
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Kathy Hester
3cupssmall broccoli florets
1poundextra-firm tofuwell drained, blotted dry, and cut into 1/2‑inch dice
Salt and freshly ground black pepper
2/3cupfreshly squeezed orange juice
2chipotle chiles in adobopureed or finely minced
1/2cupwater or vegetable broth
1tablespooncornstarch dissolved in 2 tablespoons water
1tablespoonfreshly 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.