Sheet Pan Orange Tofu with Broccoli
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 16 oz block tofu, ripped
  • 2 TBS cornstarch
  • ¼ tsp salt
  • 4 ½ cups broccoli
  • Splash olive oil
  • Fresh cracked black pepper, to taste
  • 1 ½ cup cooked rice
Sauce
  • ¼ cup fresh orange juice (about 2 clementines, or 1 large orange)
  • 2 ½ TBS reduced sodium tamari or soy sauce
  • 1 ½ tsp each: honey, sriracha, sesame oil
  • 3 garlic coves, minced
  • 3 TBS water
  • 1 ½ tsp cornstarch
Instructions
  1. Preheat oven to 425 F.
  2. Gently squeeze out excess water from the tofu over a sink or bowl and pat dry with a clean kitchen towel. Rip into 1 inch pieces.
  3. Whisk together 2 TBS corn starch and ¼ tsp table salt. Toss with the tofu and spread on one end of a baking sheet. Bake in the preheated oven for 15 minutes. Flip over, keeping the tofu on one side.
  4. Toss broccoli with a splash olive oil and black pepper to taste. Place on the baking sheet opposite the tofu. Bake both the tofu and broccoli for 15-20 minutes, or until both are showing signs of browning.
  5. Meanwhile, whisk together orange juice, soy sauce, honey, sriracha, sesame oil, and minced garlic in a small skillet. In a small bowl or liquid measuring cup, whisk together water and corn starch. Poor the cornstarch slurry into the sauce mixture in the skillet, whisking continuously to combine. Cook over medium heat until it bubbles. Turn down to a simmer and let bubble very gently for about 3 minutes, or until it starts to look more clear than opaque (this means the cornstarch is cooked).
  6. Spread the cooked brown rice over three plates. Top with the roasted broccoli and tofu. Drizzle evenly with the sauce. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/sheet-pan-orange-tofu-with-broccoli/