Orange Teriyaki Tofu
"(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!"
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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. -
i made this tonight for myself and my husband who hates tofu but eats it because he eats whatever i cook. he loved it. he actually told me he could eat that every day. i used more ginger and garlic because i always use more of those two ingredients. it's a hit. -
Very yummy. I did like a previous reviewer and made mine into a stir fry, skipping the maple syrup and dry mustard. My toddler inhaled the tofu. Great combination of flavors and a quick dinner. Yum. Thanks.
-
This was excellent - I used Sherry instead of vinegar, and instead of baking it, I stir-fried it with baby-corn, orange pepper, and water-chestnut and added cornstarch to the marinade to create a sauce. Excellent over rice! -
My son really loved this.
see 1 more reviews
RECIPE SUBMITTED BY
An older gentleman who enjoys cooking and is currently exploring the tastes and cooking methods of Oceania, the East and the Orient.
I value time spent sharing food with friends. Is there a better feeling than the sublime mellowness and goodwill which, by candle-light, can blanket pleasant company at the end of a splendid meal?
