For the tofu
16 oz tofu
2 Tbs soy sauce
2 Tbs corn starch
2 Tbs olive oil
For the Orange Sauce
1c orange juice
2 tsp orange zest
2 tbs maple syrup
2 tbs soy sauce
4 cups broccoli
1 medium red pepper
1tbs rice vinegar
2 cloves garlic, minced or grated
1 tsp ginger, grated
4 cups cooked rice or other grain
3 tbs green onion tops
Method
Prepare the tofu. Drain the tofu and place it on double layers of paper towels. Add another paper towel on top of the tofu and weight it down for 15-30 minutes to be sure it is dry. Tear the tofu into bite size pieces. toss with t tbs soy sauce and 2 tbs corn starch.
Stir fry the tofu. Heat 2 tbs olive or corn oil over medium/high heat. When the oil begins to sizzle, add the tofu and separate the pieces as much as possible. Cook for 8-10 minutes turning it gently to be sure it is browned on all sides. Once browned, removed from pan and set aside.
Into the same skillet, add broccoli and red pepper and stir to mix. Add 1/4 of water and cook for about 3 minutes or until the broccoli is tender. Remove the cover and let any remaining water evaporate.
in a separate bowl or larrge measuring cup, mix the orange juice, 2 tsp orange zest, 2 tbs maple syrup, 2 tbs soy sauce, 1 tbs rice vinegar, 2 cloves of garlic (grated), 1 tsp ginger (grated), and 1 tbs corn starch. Stir until the cornstarch has emulsified. Once the sauce is well mixed, add it to the skillet and cook ok for 1-2 minutes or until thick.
Service over rice (white or brown) or any other grain of your choice.