CRISPY ORANGE GINGER TOFU WITH BROCCOLI

We are trying to get more Iron into our diets as it seems like someone is always low on iron. This one looks like a good potential, with Iron in the tofu, vitamin C to help it absorb, and no dairy to block absorption. I made it as written, except used cauliflower, red pepper, and carrots instead of the brocolli. It was ok but I think next time needs more salt in the sauce for balance -- at least 2x the soy sauce. Also maybe leave the zest out for the kids?

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CRISPY ORANGE GINGER TOFU WITH BROCCOLI 

From Epicurious

Ingredients

• 1 lb. extra firm tofu
• 1 cup orange juice
• ¼-1/3 cup cornstarch, divided
• ¼ cup brown sugar
• 1 tbsp. soy sauce (NEXT TIME TRY 2)
  
• 1 tbsp. fresh grated ginger
• 2 garlic cloves, minced
• 1 tsp. orange zest (NEXT TIME TRY LEAVING OUT)
  
• vegetable oil
• 2 broccoli crowns, chopped (Instead of this I used 1 head cauliflower, 1/2 red bell pepper and 1/2 carrot)
  
• 2 scallions
• sesame seeds
• red pepper flakes (optional)

Preparation

1. Press tofu for 15-20 minutes (I JUST DRAINED THE TOFU ON A PLATE). Meanwhile, in small bowl or cup, dissolve 1½ tbsp. cornstarch in a few tablespoons of your orange juice. Set aside. Place remaining orange juice in a small saucepan, along with brown sugar, soy sauce, ginger, garlic and orange zest. Bring to a simmer and allow to cook for about 15 minutes. Stir in cornstarch mixture until completely blended. Remove from heat and set aside. Cut tofu into cubes and roll in remaining cornstarch to coat. Coat the bottom of a large skillet with vegetable oil and place over medium-high heat. Add tofu cubes and cook a few minutes on each side, until browned and crispy. Transfer to paper towel to drain. Steam or boil broccoli florets to desired tenderness. Return tofu to skillet, along with broccoli and sauce. Toss everything to coat. Serve over rice, topped with scallions, sesame seeds, and red pepper flakes