Orange tofu and broccoli recipe
Preheat the oven to 425°. Wrap a 14-oz. Block extra firm tofu, drained, in a few layers of kitchen paper and place on a rimmed baking sheet. Weigh down with something heavy like a cast iron skillet and let sit for 10 minutes.
Unwrap and unwrap the tofu, then place in a medium bowl and tear into 1½ to 2 inch pieces. Add 2 tbsp. cornstarch and 1 tsp. Diamond Crystal or ½ tsp. Morton Kosher Salt; throw to cover. Place tofu on a large rimmed baking sheet and set aside. 1 medium head broccoli, crown cut into 1-2 inch florets, stem peeled, cut into ¾-inch pieces, set to other side; season with salt and freshly ground pepper. Drizzle 2 tablespoons extra virgin olive oil over the broccoli and sauté until broccoli is charred in spots and tofu is pale golden, 30-35 minutes.
Heat grill. Sauté broccoli and tofu until tofu is slightly darkened, about 3 minutes.
Meanwhile, whisk together the remaining 1 tbsp. In a small saucepan, heat cornstarch and ¼ cup water until cornstarch is dissolved. Add the zest and juice of 1 orange, 2 spring onions, white and light green parts, thinly sliced, 5 cloves of garlic, 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, stirring constantly, until glaze is bubbling around the 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; throw to cover. Serve over steamed jasmine rice, garnished with thinly sliced dark green parts of 2 spring onions and toasted sesame seeds.