This crispy vegan orange tofu is so simple to make, low-oil and made with just a few natural ingredients - so much cheaper and tastier than take out!
Cook white rice according to package (about 1 cup dry).
Zest one orange and juice both oranges. Add a drizzle of oil to a small pot over medium heat and add ginger, garlic and orange zest. Cook, stirring constantly for a minute or two until very fragrant.
Add orange juice, maple syrup, soy sauce, and rice vinegar to the pot and cook for about 3 more minutes until very fragrant.
Mix 2 tablespoons of corn starch with a small splash of water until dissolved completely. Pour into pan with orange mixture and cook, stirring constantly, for another minute or two until it thickens.*
Remove from heat to slightly cool and thicken more.
Cook broccoli over medium heat with a splash of water until soft.
Cut tofu into bite-sized pieces, place in a bowl and sprinkle 2 tablespoons of corn starch and gently toss to thoroughly cover all the tofu. Add a little more if needed.
Heat a pan over medium heat with a good drizzle of oil and place each piece of tofu down, making sure the pan is not over-crowded. Cook until brown and crispy and flip, continuing until all sides are browned and crispy.
Remove from heat and place on a cooling rack**. Cool for a couple minutes and add to a bowl. Pour in orange sauce and coat evenly.
Serve over white rice with sesame seeds and broccoli.