Orange tofu and veggies

Here's something to do with a blood orange that's not a cocktail or a dessert. Cocktails were last night, when several lovely friends came over to infuse things into other things and to consume already-infused alcoholic concoctions; amaro post forthcoming. Dessert is later tonight, installment two of the wedding cake training regimen; post on that forthcoming too. But dinner is a good thing to do in between.

This is supposed to be along the lines of that Chinese orange chicken dish. The sauce goops right up and sticks inside the broccoli florets in bright flavorful clumps, just as it should. For a true cheap Chinese restaurant experience, you'll probably want more sweetness and/or saltiness than the amounts listed, so make sure to taste the sauce before dumping it in the pan. Regular orange and regular garlic would work perfectly fine too of course.

brown rice
1/2 block tofu
1/4 c (blood) orange juice
3 T lemon juice
1 T soy sauce
1/2 T honey
1/2 t chili flakes
1 T minced ginger
1 T minced (green) garlic
1/2 T sesame oil
1 T cornstarch
canola oil
small head broccoli
1/2 red bell pepper
1 small bok choy

Start cooking some brown rice, and start pressing the tofu. Stir together the sauce ingredients (orange juice through cornstarch) in a small bowl with a fork until smooth, then taste and adjust if needed. Cube the tofu and chop the veggies. Heat some canola oil in a large pan over medium-high heat, and fry the tofu until browned on all sides. Add the broccoli and red pepper and fry until just starting to soften, then add the bok choy and fry until done. Pour in the sauce and stir briefly until everything is coated with thickened sauce. Serve the stirfry over rice.