Spicy Orange Tofu

"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."
 
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photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:
1hr 30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
  4. 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.
     
  5. 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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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
 
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