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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.

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Beadbabetj July 27, 2012

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!

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mikey & ev August 27, 2007

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!

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Vegan Chic June 19, 2007

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.

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BrotherAdso August 01, 2006

Another five stars plus from Toni. The two of us scarfed down the whole recipe in one night. I only marinated 30 minutes. Otherwise, relatively minor changes - used rehydrated dried red chilis (soaked in boiling water), deseeded and stripped. Used 14 ounces organic tofu (I like the texture better than regular), and halved the canola oil. I wouldn't have halved the sesame oil (due to taste) but I found out I only had half that amount left when I got home. Might not want to leave that out when you make it, but this was still 5+ stars as I made it. If tofu hasn't absorbed all of sauce in baking dish (I used 9x13 size to fit) just add to top when serving. With less oil I had no problems with clean up. Wow, what a great recipe to end the Zaar World Tour! Thank you so much.

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Kumquat the Cat's friend November 10, 2005

When I try it again, I think I'll add the zest as well.

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Jeffsmom October 03, 2005

This gets my recipe of the week award for its wonderful blend of flavours, ease of making and stunning looks. I used bought orange juice but the juice looked a bit 'thin' as I was pouring it, so I added the zest of an orange too. I left the flavours to develop overnight.

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Mrs B September 24, 2005
Spicy Orange Tofu