Instead of battering and frying tiny pieces of chicken, this vegetarian riff on orange chicken puts tofu in the starring role of a weeknight-friendly sheet-pan dinner. To fully deliver on the recipe’s name, there’s both fresh orange juice and orange zest in the sauce for maximum brightness, but using store-bought juice will work in a pinch. Oh, and don’t toss the broccoli stem; once chopped into small pieces, it roasts into crisp-tender vegetal sweetness alongside the florets.

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4 servings


14-oz. block extra-firm tofu, drained


Tbsp. cornstarch, divided


tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more


medium head of broccoli, crown cut into 1″–2″ florets, stem peeled, cut into ¾” pieces

Freshly ground pepper


Tbsp. extra-virgin olive oil

Zest and juice of 1 orange


scallions, white and pale green and dark green parts separated, thinly sliced


garlic cloves, finely grated


cup soy sauce


Tbsp. plus 1½ tsp. honey


Tbsp. unseasoned rice vinegar


tsp. sriracha


tsp. toasted sesame oil

Steamed jasmine rice and toasted sesame seeds (for serving)


  1. Step 1

    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.

    Step 2

    Unpack 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 3

    Heat broiler. Broil broccoli and tofu until tofu is slightly darkened, about 3 minutes.

    Step 4

    Meanwhile, 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 5

    Pour 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.

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