Broccoli Tofu and Peppers in Orange Sauce

Brighten up your dinner table with this colorful and flavorful Broccoli Tofu and Peppers in Orange Sauce! This quick and easy plant-based recipe combines crispy, golden-brown tofu, tender broccoli florets, and vibrant bell peppers in a tangy and slightly sweet orange sauce infused with garlic and ginger. Perfect for weeknight meals, it comes together in just 40 minutes and is a great way to enjoy a protein-packed, vegan dish bursting with citrusy goodness. Serve it over steamed rice or noodles for a satisfying meal that's as healthy as it is delicious. Packed with bold flavors and fresh ingredients, this stir-fry recipe is sure to become a household favorite!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 block (about 14 oz) Extra-firm tofu
• 3 tablespoons Cornstarch
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 3 tablespoons Vegetable oil
• 3 cups Broccoli florets
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 0.5 cup Orange juice
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 tablespoon Rice vinegar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Water
• 1 teaspoon Cornstarch (for sauce)

Directions

Step 1

Drain the tofu and press it between two plates for 10-15 minutes to remove excess water. Cut into bite-sized cubes.

Step 2

In a medium bowl, toss the tofu cubes with 3 tablespoons of cornstarch, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated.

Step 3

Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu from the skillet and set aside.

Step 4

While the tofu cooks, prepare the vegetables. Cut the broccoli into small florets and slice the red and yellow bell peppers into thin strips.

Step 5

In the same skillet, heat the remaining 1 tablespoon of oil. Add the broccoli and peppers, cooking for 5-7 minutes, stirring often, until the vegetables are tender-crisp. Remove from heat and set aside with the tofu.

Step 6

In a small bowl, whisk together the orange juice, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, water, and 1 teaspoon of cornstarch until smooth.

Step 7

Return the skillet to medium heat and pour in the orange sauce. Cook, stirring constantly, for 2-3 minutes, until the sauce thickens slightly.

Step 8

Add the tofu and vegetables back to the skillet, tossing everything to coat evenly in the sauce.

Step 9

Serve hot over steamed rice or noodles for a complete meal. Enjoy!

Nutrition Facts

Serving size	(1090.6g)

Amount per serving	% Daily Value*
Calories	1260.4

Total Fat 72.6g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 25.3g
Cholesterol 0mg	0%
Sodium 2407.7mg	0%
Total Carbohydrate 94.1g	0%
Dietary Fiber 15.7g	0%
Total Sugars 31.2g
Protein 70.4g	0%

Vitamin D 0IU	0%
Calcium 2771.0mg	0%
Iron 12.9mg	0%
Potassium 2162.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 21.5%

Carbs: 28.7%