Tofu and Broccoli with Orange Ginger Sauce

Yields: 2-3 servings

Recipe and photography by Happy Broccoli

This crave-worthy tofu and broccoli recipe pairs Hodo’s miso-marinated tofu with tender-crisp broccoli, all tossed in a bright orange-ginger sauce that’s tangy, savory, and just the right amount of sweet. It’s pan-seared, flavor-packed, and ready in minutes—perfect for weeknights when you want a plant-based dish that delivers big on taste with minimal fuss.

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Ingredients

• 1 (8 oz) package Hodo Organic Miso Tofu Locate Product

• One 12-ounce bag of broccoli florets​

• 2 tablespoons olive oil​

• Zest of 1 orange​

• Juice of 1 orange​

• 1 tablespoon coconut aminos​

• 1 clove garlic (grated)

• 1-inch piece of ginger (grated)

Instructions

1. Preheat oven to 425°F (220°C).​

2. Cut the miso tofu into ¾-inch cubes. Place them on a parchment-lined baking sheet and roast for 10 minutes.​

3. Remove the baking sheet from the oven. Push the tofu to one side, add the broccoli florets to the other side, and toss the broccoli with olive oil. Spread the broccoli evenly on the baking sheet.​

4. Return the baking sheet to the oven and bake until the broccoli is tender-crisp with some blackened edges, about 10-15 minutes.

5. While the broccoli and tofu bake, combine the orange zest, orange juice, coconut aminos, and grated ginger and garlic.

6. Remove from the oven. Drizzle the orange ginger sauce over the roasted broccoli and tofu, and serve hot.