Buzz
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Photo Credit: Robby Lozano, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla MontielGet ready for crispy tofu! The first step is to eliminate excess moisture by draining and gently patting the tofu dry. Then, a light dusting of cornstarch will give the tofu its crispy outer layer. In this oven-baked version, the tofu coated with cornstarch bakes alongside the broccoli. (The cornstarch method works wonders when pan-frying tofu, too.) Meanwhile, a mixture of orange juice, brown sugar, soy sauce, and garlic simmers to form a sweet and tangy glaze that covers the tofu in rich flavor. Let the glaze drip onto the broccoli and rice—it's a delicious addition to this vegan and gluten-free dish.
Feel free to swap the broccoli with cauliflower, broccolini, green beans, or halved Brussels sprouts. Wilted spinach or kale, cooked separately, also makes a great substitute.
List of Ingredients:
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1 14-oz. package extra-firm tofu, cut into 1-inch cubes
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2 Tbsp. neutral oil (like canola), divided
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1/4 cup plus 2 tsp. cornstarch, divided
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1 lb. (1 1/2-inch) broccoli florets (approximately 7 cups)
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1/2 tsp. kosher salt
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1 cup long-grain white rice
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1/2 tsp. orange zest plus 2/3 cup fresh orange juice (from 2 or 3 oranges)
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1/4 cup dark brown sugar, packed
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1/4 cup soy sauce or tamari
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1 clove garlic, grated (around 1/2 tsp.)
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Thinly sliced scallions, for garnish
Instructions for Cooking:
Preheat oven and arrange the baking sheet:
Set your oven to 425°F, with the rack placed in the lower third of the oven. Line a large, rimmed baking sheet with parchment paper. Arrange the tofu in a single layer on a towel to drain for 10 to 15 minutes.
Prepare the tofu and arrange it on the baking sheet:
Carefully toss the tofu with 1 tablespoon of oil in a large bowl. Spread 1/4 cup of cornstarch on a plate; coat the tofu by tossing it in the cornstarch until all sides are well-covered. Place the tofu on one side of the prepared baking sheet.
Season the broccoli and add it to the baking sheet:
Toss the broccoli with salt and the remaining 1 tablespoon of oil in the same large bowl until evenly coated. Spread the broccoli in a single layer on the other side of the baking sheet.
Bake the tofu and broccoli:
Bake the tofu until it becomes crispy and the broccoli gets slightly browned in some areas while remaining tender, approximately 30 minutes, flipping the tofu halfway through the cooking time.
Prepare the rice:
At the same time, cook the rice by following the instructions on the package.
Prepare the glaze:
In a large skillet, combine orange zest, orange juice, sugar, soy sauce, garlic, and the remaining 2 teaspoons of cornstarch. Bring the mixture to a boil over medium heat, stirring frequently, and cook for 4 to 5 minutes until it thickens slightly. Add the tofu and cook, stirring to coat it in the glaze for about 1 minute. Remove from the heat and mix in the broccoli. Serve the tofu mixture over the rice, topping with any leftover glaze from the skillet.
Storing and Reheating Instructions
Leftovers can be kept in the fridge for up to 1 day. Reheat them in the microwave, a 400°F oven, or a 350°F air fryer until they are heated through and crispy.
