Sesame-Orange-Glazed Tofu Nuggets with Broccoli and Red Bell Pepper

This eye-pleasing dish is also one of the most delicious entrées in this book. Serve with brown rice for a totally awesome meal.

MAKES 6 SERVINGS

1 pound extra-firm tofu, drained

1 pound fresh broccoli florets, cut into bite-size pieces

1 large red bell pepper (about 8 ounces), sliced into thin strips

1 cup orange juice, preferably freshly squeezed

1⁄2 cup water

3 1⁄2 tablespoons cornstarch

1 tablespoon Chinese chile paste, or more, to taste

1 tablespoon reduced-sodium soy sauce

1 tablespoon sugar

2 teaspoons plain rice vinegar

1⁄2 teaspoon salt, plus additional, to taste

2 tablespoons hoisin sauce

1 teaspoon toasted (dark) sesame oil

1⁄3 cup sesame seeds

3 tablespoons all-purpose flour

1⁄4 cup peanut oil

Salt and freshly ground black pepper, to taste

2 scallions, white and green parts, thinly sliced

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into 1-inch cubes; set aside.

Place a steamer basket in a medium stockpot filled with about 2 inches of water. Add the broccoli and bring the water to a boil over high heat. Immediately reduce the heat to medium-low, cover, and steam 2 minutes. Carefully uncover and add the bell pepper; cover, and steam 4 minutes, or until all of the vegetables are just crisp-tender. Uncover and let cool a few minutes.

Meanwhile, in a small saucepan, whisk together the orange juice, water, 11⁄2 tablespoons of the cornstarch, chili paste, soy sauce, sugar, vinegar, and salt until thoroughly blended. Bring to a brisk simmer over medium-high heat, stirring often. Reduce the heat to medium and cook, whisking constantly, until glaze bubbles and thickens, 2 to 3 minutes. Remove from heat and stir in the hoisin sauce and sesame oil; set aside.

Line a baking sheet with a few layers of paper towels and set aside. Place the sesame seeds in a small bowl. In another small bowl, combine the flour and remaining 2 tablespoons cornstarch. Roll tofu in the sesame seeds, and then in the flour mixture until well coated; set aside.

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the tofu and cook, turning with a spatula every few minutes, until nicely browned on all sides, 6 to 8 minutes. Transfer to prepared baking sheet and season with salt and pepper. Set aside to drain a few minutes.

In the same wok (it’s not necessary to wipe out), return the tofu and add the steamed vegetables, scallions, and glaze; cook over medium heat, stirring and turning often, until tofu and vegetables are thoroughly coated and heated through, about 2 minutes. Serve at once.

{PER SERVING} Calories 296 • Protein 11g • Total Fat 18g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 5g • Sodium 305mg

hancheng

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