{"id":1422,"date":"2024-05-27T13:36:46","date_gmt":"2024-05-27T13:36:46","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/sheet-pan-orange-tofu-and-broccoli\/"},"modified":"2024-07-30T06:30:04","modified_gmt":"2024-07-30T06:30:04","slug":"sheet-pan-orange-tofu-and-broccoli","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/sheet-pan-orange-tofu-and-broccoli\/","title":{"rendered":"Sheet-Pan Orange Tofu and Broccoli"},"content":{"rendered":"

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\u2019s name, there\u2019s 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\u2019t toss the broccoli stem; once chopped into small pieces, it roasts into crisp-tender vegetal sweetness alongside the florets.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

1<\/p>\n

14-oz. block extra-firm tofu, drained<\/div>\n

3<\/p>\n

Tbsp. cornstarch, divided<\/div>\n

1<\/p>\n

tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt, plus more<\/div>\n

1<\/p>\n

medium head of broccoli, crown cut into 2″\u20133″ florets, stem peeled, cut into \u00be” pieces<\/div>\n
Freshly ground pepper<\/div>\n

2<\/p>\n

Tbsp. extra-virgin olive oil<\/div>\n
Zest and juice of 1 orange<\/div>\n

2<\/p>\n

scallions, white and pale green and dark green parts separated, thinly sliced<\/div>\n

5<\/p>\n

garlic cloves, finely grated<\/div>\n

\u00bc<\/p>\n

cup low-sodium soy sauce<\/div>\n

1<\/p>\n

Tbsp. plus 1\u00bd tsp. honey<\/div>\n

1<\/p>\n

Tbsp. unseasoned rice vinegar<\/div>\n

1\u20132<\/p>\n

tsp. sriracha<\/div>\n

2<\/p>\n

tsp. toasted sesame oil<\/div>\n
Steamed jasmine rice and toasted sesame seeds (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Preheat oven to 425\u00b0. Wrap one 14-oz. block extra-firm tofu, drained<\/strong>, 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.<\/p>\n

    Step 2<\/h4>\n

    Unpack and unwrap tofu, then transfer to a medium bowl and tear into 1\u00bd”\u20132″ pieces. Add 2 Tbsp. cornstarch<\/strong> and 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>; 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″\u20133″ florets, stem peeled, cut into \u00be” pieces<\/strong>, to other side; season with salt and freshly ground pepper<\/strong>. Drizzle 2 Tbsp. extra-virgin olive oil<\/strong> over broccoli and tofu and toss to coat. Roast until broccoli is charred in spots and tofu is pale golden, 30\u201335 minutes.<\/p>\n

    Step 3<\/h4>\n

    Heat broiler. Broil broccoli and tofu until tofu is slightly darkened, about 3 minutes.<\/p>\n

    Step 4<\/h4>\n

    Meanwhile, whisk remaining 1 Tbsp. cornstarch<\/strong> and \u00bc cup water in a small saucepan until cornstarch is dissolved. Add zest and juice of 1 orange<\/strong>, 2 scallions, white and pale green parts thinly sliced<\/strong>, 5 garlic cloves, finely grated<\/strong>, \u00bc cup low-sodium soy sauce<\/strong>, 1 Tbsp. plus 1\u00bd tsp. honey<\/strong>, 1 Tbsp. unseasoned rice vinegar<\/strong>, and 1\u20132 tsp. sriracha<\/strong>, 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<\/strong>.<\/p>\n

    Step 5<\/h4>\n

    Pour glaze over broccoli and tofu; toss to coat. Serve over steamed jasmine rice<\/strong>, topped with thinly sliced dark green parts of 2 scallions<\/strong> and toasted sesame seeds<\/strong>.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    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\u2019s name, there\u2019s both fresh orange juice and orange zest in the sauce for maximum brightness, but using store-bought juice will work in a […]<\/p>\n","protected":false},"author":2,"featured_media":1423,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1422"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1422\/revisions"}],"predecessor-version":[{"id":5114,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1422\/revisions\/5114"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1423"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}