Press and fry tofu until the edges turn golden, toss it with broccoli and the orange ginger sauce, and you have a weeknight dinner in thirty minutes. This sauce is already balanced with vinegar and soy, so the work is really just managing the heat and texture.

Serves 2. 30 minutes, 25 at the stove.

About 400 calories a serving, 23 g protein, 30 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Wrap the block of tofu in three layers of paper towel and set it on a plate weighted with another plate and a can; leave it to press for 10 minutes while you trim the broccoli into bite-sized florets.10 min
2. Cut the pressed tofu into three-quarter-inch cubes. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then add the tofu cubes in a single layer and don't stir them for 4 minutes; when the bottoms turn golden, toss and cook another 3 minutes until the edges crisp all over, then transfer to a plate.7 min
3. Add the broccoli florets to the same skillet with a pinch of salt and 2 tablespoons water, cover, and cook for 4 minutes until the broccoli is just tender and the water is gone, stirring once at the halfway mark.4 min
4. Return the tofu to the skillet along with 2 sliced garlic cloves and cook uncovered for 30 seconds until fragrant. Pour in three-quarter cup of the orange ginger sauce, toss everything to coat, and cook for 1 minute until the sauce coats the pieces and turns glossy, then taste and adjust salt and pepper.1 min

Note Swap in cauliflower or snap peas if you prefer them; cook snap peas uncovered in 2 minutes. The leftovers keep in the fridge for two days and reheat gently in a skillet. Serve over rice to catch the sauce, or with rice on the side.