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
Use unseasoned rice vinegar here.
Keep the peeled broccoli stem: its small pieces roast alongside the florets.
The roasting, pressing and rice preparation affect the complete timing; no total time is specified.
