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Orange Ginger Baked Tofu
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| A Chinese take-out inspired glaze, only this tofu is baked, not fried. It’s wonderful served with roasted winter veggies and some basmati rice. Tip: To make the tofu even more chewy, freeze the tofu the night before and let it thaw all day in the fridge, then wrap it in a kitchen towel and press it under the weight of a heavy object for an hour, turning occasionally. | |
| 14 ounces | extra firm tofu, drained and pressed |
| Marinade: | |
| 2 tablespoons | grated ginger |
| 3 cloves | garlic, minced |
| 2 teaspoons | finely grated orange zest |
| 1/4 cup | orange juice, (fresh is preferred, you can use the juice of the orange that you zest) |
| 1/4 cup | dry white wine |
| 1/4 cup | pure maple syrup |
| 4 teaspoons | soy sauce |
| 2 teaspoons | veg oil |
Preheat oven to 375 F.
Combine all ingredient for the marinade in a small bowl and wisk vigorously.
Cut the tofu into 8 slice crosswise. Pour 1/2 marinade into the baking dish and dredge tofu slices. Pour the other half of marinade over the tofu. Let sit 10 minutes.
Cover baking dish with aluminum foil. Bake for 20 minutes. Remove from over and flip pieces over. Cook 15 more minutes uncovered. To give the tofu more chewiness, place in the broiler for 2 minutes on each side.
Serve!
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