1tspDiamond Crystal or ½ tsp. Morton kosher saltplus more
1headbroccoli cut into 1"–2" florets
Freshly ground pepper
2Tblsolive oil
1orangezested and juiced
2scallions white and pale green and dark green parts separated, thinly sliced
2-3clovesgarlicfinely grated (original recipe called for 5 cloves--you can base on personal preference)
1/4csoy sauce
1Tblsplus 1½ tsp honey
1Tblsunseasoned rice vinegar
1-2tspsrirachadepending on your desired heat level
2tsptoasted 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.