Tonight we had Orange Glazed Tofu. I've made the Orange Sesame Tofu from Eat Drink and Be Vegan before, and we thought it needed another layer of flavor. My plan was to add some crushed chili pepper or some chili paste. However, I wanted to have something the kids could eat, and adding heat would definitely rule that out. So, I decided to add some sweetness instead. I also topped it with cilantro this time, which just adds so much freshness. To accompany the tofu we had ED&BV's Coconut Lime Rice (also infused with cilantro), and some sauteed baby spinach with ginger. I think I've mentioned before how much I like tofu, and I think this may be my favorite way to eat it. It was so delicious!
Orange Glazed Tofu
1 block of extra firm tofu
zest of one large orange
1 cup fresh squeezed orange juice
3 Tbs Tamari soy sauce
2 Tbs Bragg's Apple Cider Vinegar
1 Tbs Toasted Sesame Oil
1 Tbs Brown Sugar
3 cloves garlic, minced
3 scallions sliced
Press tofu wrapped in absorbent towel for about an hour to remove excess moisture. Slice tofu into 3 slices horizontally, then cut each slice into triangles (you will have 6 triangles). In a large baking dish combine ingredients, except scallions and cilantro. Lay tofu in marinade turning to coat both sides. Cover and refrigerate for at least one hour, preferably more. Turn tofu once during marinading time. Heat oven to 400 and place baking dish uncovered in oven. Cook uncovered for 15 minutes, turn tofu, spoon marinade over top, and cook uncovered 15 more minutes or until marinade starts to glaze tofu. Serve garnished with scallion slices and cilantro.