Name: Sheet-Pan Orange Tofu and Broccoli
Yield: 4 servings
Ingredients: 1 14-oz. block extra-firm tofu, drained; 3 Tbsp. cornstarch, divided; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 1 medium head of broccoli, crown cut into 2"–3" florets, stem peeled, cut into ¾" pieces; Freshly ground pepper; 2 Tbsp. extra-virgin olive oil; Zest and juice of 1 orange; 2 scallions, white and pale green and dark green parts separated, thinly sliced; 5 garlic cloves, finely grated; ¼ cup low-sodium soy sauce; 1 Tbsp. plus 1½ tsp. honey; 1 Tbsp. unseasoned rice vinegar; 1–2 tsp. sriracha; 2 tsp. toasted sesame oil; Steamed jasmine rice and toasted sesame seeds (for serving)

Bowl of orange tofu and broccoli on blue tablecloth.

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker

Instead of battering and frying tiny pieces of chicken, this vegetarian riff on orange chicken puts tofu in the starring role of a weeknight-friendly sheet-pan dinner. To fully deliver on the recipe’s name, there’s both fresh orange juice and orange zest in the sauce for maximum brightness, but using store-bought juice will work in a pinch. Oh, and don’t toss the broccoli stem; once chopped into small pieces, it roasts into crisp-tender vegetal sweetness alongside the florets.

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What you’ll need

Rimmed Baking Sheet
$28 At Amazon
Small Saucepan
$160 $146 At Amazon
Whisk
$12 At Amazon

Recipe information

Yield
4 servings

Ingredients

1 14-oz. block extra-firm tofu, drained

3 Tbsp. cornstarch, divided

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1 medium head of broccoli, crown cut into 2"–3" florets, stem peeled, cut into ¾" pieces

Freshly ground pepper

2 Tbsp. extra-virgin olive oil

Zest and juice of 1 orange

2 scallions, white and pale green and dark green parts separated, thinly sliced

5 garlic cloves, finely grated

¼ cup low-sodium soy sauce

1 Tbsp. plus 1½ tsp. honey

1 Tbsp. unseasoned rice vinegar

1–2 tsp. sriracha

2 tsp. toasted sesame oil

Steamed jasmine rice and toasted sesame seeds (for serving)

Preparation

Step 1
Preheat oven to 425°. Wrap one 14-oz. block extra-firm tofu, drained, in a few layers of paper towels and place on a rimmed baking sheet. Weigh down with something heavy, such as a cast-iron skillet, and let sit 10 minutes.
Step 2
Unpack and unwrap tofu, then transfer to a medium bowl and tear into 1½"–2" pieces. Add 2 Tbsp. cornstarch and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss to coat. Transfer tofu to a large rimmed baking sheet and push to one side. Add 1 medium head of broccoli, crown cut into 2"–3" florets, stem peeled, cut into ¾" pieces, to other side; season with salt and freshly ground pepper. Drizzle 2 Tbsp. extra-virgin olive oil over broccoli and tofu and toss to coat. Roast until broccoli is charred in spots and tofu is pale golden, 30–35 minutes.
Step 3
Heat broiler. Broil broccoli and tofu until tofu is slightly darkened, about 3 minutes.
Step 4
Meanwhile, whisk remaining 1 Tbsp. cornstarch and ¼ cup water in a small saucepan until cornstarch is dissolved. Add zest and juice of 1 orange, 2 scallions, white and pale green parts thinly sliced, 5 garlic cloves, finely grated, ¼ cup low-sodium soy sauce, 1 Tbsp. plus 1½ tsp. honey, 1 Tbsp. unseasoned rice vinegar, and 1–2 tsp. sriracha, depending on your heat preference, and whisk to combine. Place saucepan over medium-high heat and cook, whisking constantly, until glaze is bubbling around edges and thick and glossy, about 3 minutes. Remove from heat and stir in 2 tsp. toasted sesame oil.
Step 5
Pour glaze over broccoli and tofu; toss to coat. Serve over steamed jasmine rice, topped with thinly sliced dark green parts of 2 scallions and toasted sesame seeds.