Recipe by justcallmetoni
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.
Top Review by Beadbabetj
I love this. Made it for dinner tonight. I saved the marinade to use to saut? and cook veggies with, thickening it with a bit of cornstarch. The veggies I added were onions, carrots and eggplant from my garden. Yum. The only change I made to the sauce was to add sambol oelek, about 2 teaspoons, instead of the red pepper that I didn't have. We'll definitely make this again.
- 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 See How It's Made
- 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.
- In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger.
- 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.
- Preheat oven to 350 degrees.
- 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.