Dinner · Lunch
Orange-Glazed Tofu & Roasted Broccoli
- Serves
- 4 servings
Bring it to the table
About this recipe.
Crisp-edged tofu and roasted broccoli coated in a fresh orange, garlic and sesame glaze.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 14-oz block extra-firm tofu (drained)
- 3 tablespoons cornstarch (divided)
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt, plus more to taste)
- 1 medium head broccoli (crown cut into 1–2-inch florets; stem peeled and cut into 3/4-inch pieces)
- freshly ground pepper (to taste)
- 2 tablespoons extra-virgin olive oil
- 1 orange (zest and juice)
- 2 scallions (white/pale green and dark green parts separated and thinly sliced)
- 5 garlic cloves (finely grated)
- 1/4 cup soy sauce
- 1 1/2 tablespoons honey (1 tablespoon plus 1 1/2 teaspoons)
- 1 tablespoon unseasoned rice vinegar
- 1/4 cup water
- 1–2 teaspoons sriracha (to taste)
- 2 teaspoons toasted sesame oil
- steamed jasmine rice (for serving)
- toasted sesame seeds (for serving)
Roast the texture, then add the sauce
Cornstarch helps the tofu develop a dry surface in the oven. Coat it with the glaze only after roasting so the sauce clings to the browned edges.
At the table
Spoon over hot jasmine rice and finish with scallion greens and sesame seeds.
The cooking plan
How to make Orange-Glazed Tofu & Roasted Broccoli.
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Heat the oven to 425°F. Wrap the tofu in several layers of paper towel or a clean absorbent towel, place on a rimmed baking sheet and weigh it down with a heavy pan for 10 minutes.
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Unwrap the tofu and tear it into 1 1/2–2-inch pieces. Toss with 2 tablespoons cornstarch and the measured kosher salt. Set it on one side of a large rimmed baking sheet. Add the broccoli on the other side, season with salt and pepper, then drizzle the olive oil over both and toss each to coat.
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Roast for 30–35 minutes, until the broccoli has browned in spots and the tofu is pale golden. Switch to the broiler and cook for about 3 minutes more, watching closely for the tofu to deepen in color.
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While the tray cooks, dissolve the remaining tablespoon cornstarch in the water in a small saucepan. Whisk in the orange zest and juice, white and pale green scallions, garlic, soy sauce, honey, rice vinegar and sriracha.
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Set the saucepan over medium-high heat and whisk constantly for about 3 minutes, until the glaze bubbles and becomes thick and glossy. Remove from the heat and stir in the sesame oil.
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Coat the roasted tofu and broccoli with the glaze. Serve over rice with the dark green scallions and sesame seeds on top.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Orange-Glazed Tofu & Roasted Broccoli
Ingredients
- 1 14-oz block extra-firm tofu drained
3 tablespoons cornstarch divided- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt, plus more to taste
- 1 medium head broccoli crown cut into 1–2-inch florets; stem peeled and cut into 3/4-inch pieces
- freshly ground pepper to taste
- 2 tablespoons extra-virgin olive oil
- 1 orange zest and juice
- 2 scallions white/pale green and dark green parts separated and thinly sliced
- 5 garlic cloves finely grated
- ¼ cup soy sauce
- 1 ½ tablespoons honey 1 tablespoon plus 1 1/2 teaspoons
- 1 tablespoon unseasoned rice vinegar
- ¼ cup water
- 1–2 teaspoons sriracha to taste
- 2 teaspoons toasted sesame oil
- steamed jasmine rice for serving
- toasted sesame seeds for serving
Instructions
- Heat the oven to 425°F. Wrap the tofu in several layers of paper towel or a clean absorbent towel, place on a rimmed baking sheet and weigh it down with a heavy pan for 10 minutes.
- Unwrap the tofu and tear it into 1 1/2–2-inch pieces. Toss with 2 tablespoons cornstarch and the measured kosher salt. Set it on one side of a large rimmed baking sheet. Add the broccoli on the other side, season with salt and pepper, then drizzle the olive oil over both and toss each to coat.
- Roast for 30–35 minutes, until the broccoli has browned in spots and the tofu is pale golden. Switch to the broiler and cook for about 3 minutes more, watching closely for the tofu to deepen in color.
- While the tray cooks, dissolve the remaining tablespoon cornstarch in the water in a small saucepan. Whisk in the orange zest and juice, white and pale green scallions, garlic, soy sauce, honey, rice vinegar and sriracha.
- Set the saucepan over medium-high heat and whisk constantly for about 3 minutes, until the glaze bubbles and becomes thick and glossy. Remove from the heat and stir in the sesame oil.
- Coat the roasted tofu and broccoli with the glaze. Serve over rice with the dark green scallions and sesame seeds on top.
Notes
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Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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