Sheet-Pan Orange Tofu and Broccoli
Coming at you with yet another sheet-pan winner! From the February 2023 issue of Bon Appetit, Sheet-Pan Orange Tofu and Broccoli is a slam dunk.
Like most tofu recipes, this one starts with you pressing your tofu to extract much of the moisture. Wrapped in a paper towel and placed between two plates–top one weighted, or sandwiched under a cast iron pan, or if you are a frequent tofu consumer like me, get yourself a handy tofu press. After the water is out, you actually tear the tofu into pieces, as opposed to the more typical cutting into cubes, which leaves you with craggy edges, i.e. more surface area to get crisp and browned. The tofu is then tossed with cornstarch and roasted in the oven alongside the seasoned broccoli florets.
While the sheet-pan is in the oven, you make this authentically delicious orange sauce. The original recipe says that in a pinch you can substitute the whole orange with 1/3 cup of store bought juice but I question that replacement. I followed the recipe, zesting and juicing a fresh orange, and think that the prominent orange flavor would be lessened with store-bought juice. Maybe I’m wrong but grab an orange, if you can, for a truly interesting sauce. And after making this recipe the first time, the only change I made was lessening the amount of garlic. The initial recipe called for 5 cloves of garlic, grated, and I lessened it to 2-3 cloves, grated. Granted I am sensitive to raw garlic and the sauce is barely cooked, but I still felt that the original amount of garlic was overwhelming. You can play around with it based on personal preference and be the judge.
Finally, when the tofu and broccoli are nicely browned, they get tossed with the sauce and served over rice. Ta da! Dinner is served. This one is a keeper. Enjoy!
PS: Photo credit goes to Amanda Sartori ;)–you know it wasn’t me!
Sheet-Pan Orange Tofu and Broccoli
Ingredients
- 1 14-oz block extra-firm tofu, drained
- 3 Tbls cornstarch divided
- 1 tsp Diamond Crystal or ½ tsp. Morton kosher salt plus more
- 1 head broccoli cut into 1"–2" florets
- Freshly ground pepper
- 2 Tbls olive oil
- 1 orange zested and juiced
- 2 scallions white and pale green and dark green parts separated, thinly sliced
- 2-3 cloves garlic finely grated (original recipe called for 5 cloves–you can base on personal preference)
- 1/4 c soy sauce
- 1 Tbls plus 1½ tsp honey
- 1 Tbls unseasoned rice vinegar
- 1-2 tsp sriracha depending on your desired heat level
- 2 tsp toasted sesame oil
- Steamed jasmine rice and toasted sesame seeds for serving
Instructions
- 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.
- Unpack and unwrap tofu, then transfer to a medium bowl and tear into 1½"–2" pieces. Add 2 Tbls cornstarch and kosher salt; toss to coat. Transfer tofu to a large rimmed baking sheet and push to one side. Add broccoli florets, to other side; season with salt and pepper. Drizzle 2 Tbls 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.
- Heat broiler. Broil broccoli and tofu until tofu is slightly darkened, about 3 minutes.
- Meanwhile, whisk remaining 1 Tbls cornstarch and ¼ cup water in a small saucepan until cornstarch is dissolved. Add zest and juice of 1 orange, scallions, white and pale green parts thinly sliced, grated garlic, soy sauce, honey, rice vinegar and 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 sesame oil.
- Pour glaze over broccoli and tofu; toss to coat. Serve over rice, topped with dark green slices of scallion and toasted sesame seeds.