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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What you’ll need
Rimmed Baking Sheet
$30 At Amazon
Small Saucepan
$155 At Amazon
Whisk
$10 At Amazon
Recipe information
Yield
4 servings
Ingredients
1
3
1
1
2
2
5
¼
1
1
1–2
2
Preparation
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 2"–3" 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 low-sodium 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.
How would you rate Sheet-Pan Orange Tofu and Broccoli?
Leave a Review
Reviews (23)
Back to TopThis is lovely, and a wonderful recipe to make with a kiddo, too. The dish has some salt, some acid, some fat and the tofu has that sought-after ‘crispy-gone-slightly soggy’ texture I like about orange chicken/tofu/shrimp. Perhaps swapping maple syrup for the honey is all one would need for it to be vegan.
Veggie Priest
Searsport, Maine
1/11/2023
Far too much garlic; overpowered the sauce. Had to add a bunch of pantry items to salvage it. Suggest 2-3 cloves max. Otherwise the baked items came out well.
Laura
NJ
1/13/2023
It was a tasty dinner. I cut the tofu into 2” rectangles. I only needed to roast it for 23min. & than broiled for 3min. I did not add all the sauce to the tofu & broccoli.. If I had it would have been too much. Cheers!
MrsAdams
Carlsbad, CA
1/13/2023
This was easy and flavorful! I really liked how crispy the tofu got with the baking/cornstarch method.
Anonymous
Philly
1/15/2023
Delightful recipe! I really liked the crispy tofu technique. The only adjustment I’d make next time is to cook the broccoli in a separate pan, as it got a little too soft for my liking.
Rachel
Westchester, NU
1/18/2023
Simple and tasty. My broccoli was cooking faster than the tofu so I decreased the oven temp to 400 and only needed 30 min bake time. Great weekday option
Kari
Washington, DC
1/18/2023
This was disgusting and I love tofu and broccoli. The cooking times were way too long and the broccoli and the tofu were overcooked. YUK. The sauce was way too salty and a waste of the garlic and fresh squeezed orange juice. NO Stars!!! Do not waste your time.
Gail
Chicago, IL
1/23/2023