Spicy Orange Tofu

justcallmetoni's Note:

Recently came across this on the Internet and want to try it soon as I love sweet/spicy combinations. Note actual nutritionals are not adjusted for discarding the marinade. Total time does not include marinading time. Posting for the 2005 'Zaar World Tour.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 1 lb firm tofu
• 1 cup fresh orange juice
• 1/4 cup rice vinegar
• 1/3 cup soy sauce
• 1/4 cup canola oil
• 4 teaspoons dark sesame oil
• 3 garlic cloves, minced
• 1 tablespoon fresh gingerroot, minced
• 2 green onions, cut into 1-inch strips
• 1/4 cup fresh cilantro, coarsely chopped
• 1 -2 fresh red chili pepper, seeded and cut into strips

Directions:

1. Place tofu block onto short-side and slice into 4 square wedges (they will be thin). Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a plate. Cover with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes to drain excess water from the tofu.
2. In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger.
3. Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion, chili strips and cilantro. Cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
4. Preheat oven to 350 degrees.
5. Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.

Reviews

[mikey & ev]

This was great! I usually just cube the tofu and marinate it in spicy salsa then bake. The flavors in this are delicious! It is still good cold out of the fridge the next day. I'll make this again for sure! Thanks!

[Vegan Chic]

We absolutely loved this! My kids ate it up with no problem. I didn't use fresh oj (didn't have oranges on hand), I substituted the vinegar for lemon juice and the soy for Braggs and doubled the recipe. I served this with onion basmati rice. Our family of four gobbled it up no problem and enjoyed every bite! Definitely making again but plan to use fresh oj and zest. Thanks for the great recipe!

[BrotherAdso]

Fantastic combination of flavors! I cut down on the canola and sesame oils for health's sake, and froze the tofu for better texture and so it would soak up the marinade better. The cilantro was an excellent, thai-ish touch, which made this different from most soy-sauce and orange juice based dishes.