NUTRITION

SERVINGS

INGREDIENTS

16 oz Extra firm tofu

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame oil

2 cup Broccoli florets

0.5 cup Fresh orange juice

1 tbsp Orange zest

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 clove Garlic

1 tsp Rice vinegar

0.5 tsp Red pepper flakes

PREPARATION

• 1

  Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a medium bowl, toss the tofu cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Place the tofu in an air fryer basket and cook at 400°F for 15-18 minutes, shaking halfway through, until golden and crispy.

• 4

  While the tofu is air frying, steam the broccoli florets over boiling water for 4-5 minutes until bright green and tender-crisp.

• 5

  In a small saucepan, combine the orange juice, orange zest, coconut aminos, minced ginger, minced garlic, rice vinegar, toasted sesame oil, and red pepper flakes.

• 6

  Simmer the sauce over medium heat for about 5-7 minutes until it reduces and thickens into a glossy glaze.

• 7

  Transfer the crispy tofu to a bowl and pour the orange glaze over it, tossing gently to coat every cube.

• 8

  Serve the glazed tofu immediately alongside the steamed broccoli.