Crispy Orange Tofu with Broccoli

Drain the tofu, wrap it in paper towels, place a heavy plate on top and let stand for 10 minutes to press out the excess liquid. Cut the pressed tofu into 1-inch (2.5-cm) cubes. In a nonstick fry pan over medium-high heat, warm 1 1/2 tsp. of the canola oil. Add the tofu and cook, turning occasionally, until golden brown all over, 10 minutes; remove from the pan.
 
Return the pan to medium-high heat and add 1 1/2 tsp. of the canola oil. Return the tofu to the pan and sprinkle it with 2 tsp. of the tamari and the nutritional yeast. Cook, reducing the heat if necessary and turning with tongs occasionally, until the tofu is coated and crispy, 2 minutes. Set aside.
 
Put the cornstarch in a small bowl. Gradually whisk in the remaining 4 tsp. tamari, the orange juice, chile sauce and sesame oil.
 
In a wok or large, deep sauté pan over medium-high heat, warm the remaining 1 Tbs. canola oil. Add the garlic and ginger and stir-fry until aromatic, 20 seconds. Add the broccoli and bell pepper and stir-fry until the broccoli is bright green, 2 minutes. Add 2 Tbs. water, cover and steam until the broccoli is crisp-tender, 2 minutes. Uncover the wok, add the orange juice mixture and stir-fry until the sauce is bubbly, 1 minute. Fold in the tofu. Serve immediately with the rice. Serves 4.

Adapted from Williams-Sonoma Weeknight Vegetarian, by Kristine Kidd (Weldon Owen, 2014)