Broccoli is in season, so stir fries are a natural fit for dinner! We shopped the market and used VEGGI Farmers Cooperative tofu with broccoli to make a healthy and family-friendly meal.
Drain the tofu and wrap it in a clean dishcloth to draw out the extra water. Cut the tofu into 3 crosswise slices, and cut those slices into 3 or 4 long strips.
In a large skillet, heat the oil over medium-high heat. Add the tofu strips and cook them without stirring for about 3 minutes until they have browned on the bottom. Flip the tofu (tongs work well for this) and add the garlic and pecans, stirring them for a minute until the garlic becomes fragrant. Add the sugar, 1 1/2 Tbsp. soy sauce, and the red pepper flakes (optional) and stir until the sugar blends with the rest of the ingredients. Remove the tofu and nuts to a plate, allowing some of the sauce to remain in the pan.
Add the broccoli, red pepper strips, onions, and the remaining soy sauce and cook for 3 – 4 minutes until they are tender. (Meanwhile, slice the oranges, if you are serving them.) Add the tofu and other ingredients back into the skillet to heat them through, and serve immediately.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.