Contributed by (Recipe adapted from “Hub Pages” at http://hubpages.com)

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Ingredients

Marinade:

a generous splash of Rice vinegar
1 tsp minced Ginger
1/2 tsp Orange zest
1 small dollop of Thai chili sauce
2/3 block of extra-firm Tofu
Rice wine or cooking sherry up to the level of the tofu

Sweet Ginger Orange Sauce:
3 Tbs Rice wine or cooking Sherry
1/2 C fresh squeezed Orange juice
1 tsp Rice vinegar
2 tsp Soy sauce
2 Tbs Hoisin sauce
1 tsp Sesame oil
2 Tbs minced fresh Ginger root
1/2 to 1 tsp Thai chili sauce

Stir-fry:
2 heads of Broccoli
1/2 of a medium-sized Onion
1 Carrot
4-6 Tbs Vegetable or Peanut oil

Instructions

Cut the tofu into 1/2 inch thick triangles. Gently press between woven cloths to remove excess moisture. Dry-fry over medium heat with no oil, pressing with a spatula frequently. It is done when firm and golden on both sides. Stir together the marinade ingredients, adding the tofu. Wash and chop all of your vegetables. For the broccoli, use only the flowerets. Once the tofu has marinated for twenty minutes, start the rice cooking according to the instructions for the variety you are using. Prepare the sauce by mixing all of the ingredients together well.

When the rice has only another five minutes left to cook, start the stir-fry. Heat a well-seasoned wok until smoking over medium-high to high heat (or use a large pan if you do not have a wok). Add about 4-6 Tablespoons vegetable or peanut oil to the wok, then add the drained tofu and the vegetables. Stir-fry over high heat just until the broccoli is tender but still slightly crunchy. Cut the heat and toss the stir-fry with the sauce. Serve over rice.

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