Recipe by Gerry sans Sanddunes
(Marinating from 1 hour to 24 and accounts for the prep time.) This was my tasty intro to tofu ("a good, low-fat, meatless source of protein") from Marion Kane's TORONTO STAR food columns and her BEST OF FOOD COOKBOOK. Ms. KANE credits CHEF ETA BRAND with this amazing creation. Thank you both!
Top Review by Ilysse
Everyone loved this. I made 3 pounds of tofu thinking I'd have left over, but it was all eaten. I served this with jasmine rice and roasted broccoli which make a very yumm meal. My DH tossed the rice and tofu together. I think this would be great in wraps or sandwiches too and will try that next time. I loved how the tofu absorbed all the liquid and got nice a brown on the outside. This is a keeper! Thanks for posting.
- 1 lb firm tofu (not extra-firm)
- 1⁄4 cup soy sauce or 1⁄4 cup tamari soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup
- 1⁄2 cup orange juice
- 2 teaspoons finely grated orange rind
- 1 teaspoon finely chopped fresh gingerroot
- 2 cloves garlic, finely chopped
- 1⁄4 teaspoon dry mustard
- chopped fresh coriander or parsley
Directions See How It's Made
- Cut tofu into bite-sized squares.
- Place in shallow baking dish or casserole.
- In small bowl, combine soy, vinegar, maple syrup, orange juice, orange rind, ginger, garlic and mustard.
- Pour over tofu.
- Marinate at least 1 hour OR up to 24.
- Pour marinade into measuring cup.
- Return 1/2 cup (125 mL) to tofu in baking dish and discard the rest.
- Bake in a preheated 375*F (190C) oven about 1 hour, gently stirring and basting every 20 minutes.
- Serve garnished with coriander OR parsley.
- Makes 4 servings.