Name: Sheet-Pan Orange Tofu and Broccoli
Yield: 4 servings
Ingredients: 1 14-oz. block extra-firm tofu, drained; 3 Tbsp. cornstarch, divided; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 1 medium head of broccoli, crown cut into 2"–3" florets, stem peeled, cut into ¾" pieces; Freshly ground pepper; 2 Tbsp. extra-virgin olive oil; Zest and juice of 1 orange; 2 scallions, white and pale green and dark green parts separated, thinly sliced; 5 garlic cloves, finely grated; ¼ cup low-sodium soy sauce; 1 Tbsp. plus 1½ tsp. honey; 1 Tbsp. unseasoned rice vinegar; 1–2 tsp. sriracha; 2 tsp. toasted sesame oil; Steamed jasmine rice and toasted sesame seeds (for serving)

Bowl of orange tofu and broccoli on blue tablecloth.

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker

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.