Sheet-Pan Orange Tofu and Broccoli

From: bonappetit.com

Yields: 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 1"–2" 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
  • 0.25 cup soy sauce
  • 1 Tbsp. plus 1½ tsp. honey
  • 1 Tbsp. unseasoned rice vinegar
  • 1 tsp. sriracha
  • 2 tsp. toasted sesame oil
  • Steamed jasmine rice and toasted sesame seeds (for serving)

Steps

  • Step 1Preheat 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 2Unpack 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 1"–2" 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 3Heat broiler. Broil broccoli and tofu until tofu is slightly darkened, about 3 minutes.
  • Step 4Meanwhile, 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 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 5Pour 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.