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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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. toasted sesame oil
Steamed jasmine rice and toasted sesame seeds (for serving)
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 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.
Heat broiler. Broil broccoli and tofu until tofu is slightly darkened, about 3 minutes.
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.
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.