Orange Tofu Broccoli Glaze (Printable Recipe)
Tofu and broccoli with orange glaze, baked until crisp and served over rice for a flavor-packed dish.
# Ingredients You'll Need:
→ Main
01 -
1 14-ounce package extra-firm tofu, cut into 1-inch cubes
02 -
2 tablespoons neutral oil such as canola, divided
03 -
1/4 cup plus 2 teaspoons cornstarch, divided
04 -
1 pound broccoli florets, cut into 1 1/2-inch pieces (about 7 cups)
05 -
1/2 teaspoon kosher salt
06 -
1 cup long-grain white rice
07 -
1/2 teaspoon orange zest
08 -
2/3 cup fresh orange juice (from 2 or 3 oranges)
09 -
1/4 cup packed dark brown sugar
10 -
1/4 cup soy sauce or tamari
11 -
1 clove garlic, grated (about 1/2 teaspoon)
12 -
Thinly sliced scallions, for garnish
# Steps to Follow:
01 -
Preheat oven to 425°F with rack in lower third position. Line a large rimmed baking sheet with parchment paper. Spread tofu in an even layer on a towel and let drain for 10 to 15 minutes.
02 -
Gently toss tofu with 1 tablespoon oil in a large bowl. Spread 1/4 cup cornstarch on a large plate and toss tofu in cornstarch until evenly coated. Transfer tofu to one side of the prepared baking sheet.
03 -
Toss broccoli with salt and remaining 1 tablespoon oil in the same bowl. Spread in an even layer on the other side of the baking sheet.
04 -
Bake until tofu is crispy and broccoli is browned in spots and tender, about 30 minutes, flipping tofu halfway through.
05 -
While tofu and broccoli bake, cook rice according to package directions.
06 -
In a large skillet, stir together orange zest, orange juice, brown sugar, soy sauce, garlic, and remaining 2 teaspoons cornstarch. Bring to a boil over medium heat, stirring often, until slightly thickened, 4 to 5 minutes.
07 -
Add baked tofu to the skillet and stir to coat with glaze, about 1 minute. Remove from heat and stir in roasted broccoli. Serve over cooked rice and drizzle with remaining glaze.
# Extra Tips:
01 -
For crispier tofu, be sure to pat it dry and coat thoroughly with cornstarch.
02 -
Swap broccoli with cauliflower, broccolini, green beans, or halved Brussels sprouts. Serve with wilted spinach or kale if desired.
03 -
Leftovers can be refrigerated for up to 1 day and reheated in the microwave, 400°F oven, or 350°F air fryer until warm and crisp.