Pan Fried Tofu and Roasted Broccoli with Spicy Mandarin Sauce
You can cook the broccoli in the wok (separately from the tofu) but it won’t be the same. You can also use chicken instead of tofu.
Heat the oven to 425.
Cut 1 lb. firm tofu into not-too-small cubes. Toss them with 1 t. spicy sesame oil and 1 T. soy sauce. Let sit 10 minutes.
Remove the zest from 2 mandarins and reserve it, then juice them. Combine the juice and zest in a small pan with 2 T. soy sauce. Add 1 T. minced fresh ginger, 1 T. minced garlic, 1 t. sugar, and 1/4 t. hot pepper flakes. Simmer for 15 minutes. The sauce should thicken a bit.
Cut 1 lb. broccoli into florets. Peel the stems and cut into bite-sized pieces. Toss with 1 T. olive oil and salt.
Roast in the oven, stirring 3-4 times, until the broccoli is browned on the edges.
Meanwhile, fry the tofu in a wok with 2 T. canola oil until it is browned on all sides.
Add the broccoli to the wok along with half the mandarin sauce and stir for just a minute or so to combine. Taste and add more sauce if needed.