Orange-Glazed Crispy Tofu and Broccoli

Crispy tofu, here we come! The most important step is getting rid of excess moisture by draining and patting the tofu dry. Then, like fairy dust, a dusting of cornstarch to coat the tofu is all that’s needed to yield a crispy exterior. In this oven-baked version, the cornstarch-coated tofu bakes alongside broccoli. (The cornstarch trick also works well when pan-frying tofu). Meanwhile, orange juice, brown sugar, soy sauce, and garlic simmer away to create the sweet and tangy glaze that drenches the tofu in immense flavor. Let the glaze trickle down to the broccoli and rice–a treat not to be missed in this vegan and gluten-free recipe.