Spicy orange tofu

Spicy orange tofu will clear your sinuses and treat your tongue to a great burn. This Asian-Mexican fusion dish is a sweet, satisfying and healthy meal that makes a wonderful dinner or to-go lunch.

Turn up the heat to your heart’s content and enjoy this delicious, hot and tangy dish.

Tofu is a cheap, healthy source of protein that stars in this recipe. Be sure to pat your water-packed tofu dry before slicing and adding to the pan. Wet tofu will never fry up into the crispy cubes you need.

If your tofu is failing to gain a golden, crackly texture, turn up the heat a little more, but be careful of the hot oil that may splash and pop back at you.

Small cans of chipotle peppers in adobo sauce can usually be found in your grocer’s Mexican food aisle. If you can’t find them, saute some chopped and seeded fresh chipotles in oil with a sprinkling of dry adobo seasoning and a squirt of Sriracha hot sauce.

This dish is delicious served over rice or packed into some lightly fried corn tortillas.

Instructions

Drain tofu, pat dry and slice into 1-inch cubes. Add 2 tablespoons olive oil to a large pan over medium-high heat. Sprinkle tofu with 1/4 teaspoon salt and fry in a single layer for 7–10 minutes, stirring occasionally until golden brown; remove and set aside on an uncovered plate.

Sprinkle 1/4 teaspoon salt on broccoli florets. Saute broccoli and garlic in 1 tablespoon olive oil until broccoli is bright green, approximately 2 minutes. Add orange juice, soy sauce and chipotle peppers and stir while cooking until broccoli is tender, about 3 minutes more.

Return tofu to pan and stir until heated through, about 2 minutes. Stir in roasted sesame seeds and cilantro; add Sriracha if additional spice is desired. Serve warm over basmati rice garnished with cilantro leaves.