• Preheat oven to 425°. Drain one 14-oz. block extra-firm tofu and wrap in a few layers of paper towels or clean dish towels and place on a rimmed baking sheet lined with foil or parchment (for easier clean up). Weigh down tofu with something heavy, such as a large pan, and let sit 10 minutes.
• Unwrap tofu, then break into craggy pieces with your hands (1-1 1/2” pieces) and place tofu into a medium bowl. Add 2 tablespoons cornstarch and thoroughly combine tofu and cornstarch making sure to fully coat the tofu. Transfer tofu to a large rimmed baking sheet lined with parchment paper and push tofu to one side. Add broccoli florets and stems to other side of the pan and season everything with salt, freshly ground pepper and 2 tablespoons extra-virgin olive oil. Use your hands or tongs to toss to coat. Roast until broccoli is charred in spots and tofu is pale golden and slightly crispy, 30–35 minutes.
• Note: For Air Fryer usage, set temperature to 425 degrees. In my air fryer tray I am able to fit the broccoli and tofu together but it’s a bit crowded. So after 15 minutes the broccoli was cooked to perfection but the tofu wasn't crisped enough. So I transferred the broccoli to a plate and spread out the remaining tofu and continued cooking for another 10 minutes, until tofu was pale golden and crispy.

Orange Glaze

• While tofu and broccoli are cooking, whisk 1 tablespoon cornstarch and ¼ cup cold water in a small bowl or measuring cup until cornstarch is dissolved (remix before using!) and set aside. In a small saucepan, add zest and juice of 1 orange plus 1/4 cup of fresh orange juice, 2 scallions thinly sliced, 3 garlic cloves, finely grated or minced, 2 tablespoons gluten free soy sauce, 2 tablespoons honey, 1 tablespoon unseasoned rice vinegar, and 1 teaspoon sriracha (optional), and stir to combine. Place saucepan over medium heat and once glaze is bubbling, add cornstarch mixture 1 teaspoon at a time (you may only need 2-3 teaspoons) until desired sauce thickness is reached, about 3 minutes. Adjust heat as necessary to keep glaze at full simmer, not at a full boil.

Assembly

• Pour half of orange glaze over broccoli and tofu and toss to coat. Serve on a platter over steamed jasmine rice or rice vermecelli noodles, drizzle with additional orange glaze, and garnish with scallions, orange zest, cashews (optional), and sesame seeds (optional).