Orange Ginger Tofu

2012-06-09
  • Servings : 4
  • Prep Time : 40m
  • Cook Time : 45m
  • Ready In : 1:25 h

I came home from work yesterday starving.  I had some brown rice, a head of broccoli, some green onion and 4 bucks in my pocket.  I walked to the corner store and purchased some cilantro, a little ginger and 3 oranges and had 2 bucks to spare!

So not including the staples I had in my cupboards, I spent about $1.50 a serving.

Here’s what I came up with…

Don’t be fooled by the medium level.  Its actually just a lot of waiting.  And thats a medium level skill for me.  Otherwise this thing is a piece of cake and tastes super good.  I took the leftovers to work the next day and polished it off.

ANNNDDD! We are very excited to be including our first ever video!  Let us know what you think!

Ingredients

  • 1 Pound Tofu
  • 1 Cup Fresh Orange Juice
  • 1/4 Cup Rice Vinegar
  • 1/3 Cup Soy Sauce
  • 1/3 Cup Vegetable Oil
  • 4 Teaspoon Sesame Oil
  • 3 Garlic Cloves, Minced
  • 1 Tablespoon Peeled and Grated Fresh Ginger
  • 1/4 Teaspoon Hot Red Pepper Flakes
  • 1/4 Cup Chopped Green Onion
  • 1/4 Cup Chopped Cilantro

Method

Step 1

Turn the tofu onto its side and cut into slices. Then cut those slices into 2 triangles. This should yield between 8-16 triangles.

Step 2

Put the orange juice, vinegar, soy sauce, oils, garlic, ginger and red pepper flakes in a bowl and whisk.

Step 3

At this point you probably want to preheat the oven to 350. Lay the tofu in a glass baking dish in a single layer and pour the marinade over the entire thing. Add the onion and cilantro to the top and spread evenly. Allow the marinade to sit for at least 30 minutes and up to overnight if you have the patience that I do not possess.

Step 4

Pour out a portion of the marinade so that the tofu is only about halfway submerged. Throw it in the oven for about 40-45 minutes, until the tofu is golden and most of the marinade has been absorbed.

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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Nutritional Info

This information is per serving.

  • Cholesterol

    0

Comments (10)

  1. posted by Morgan on June 9, 2012

    I love the video. Great looking recipe. Looks pretty easy!

    No pressing the tofu – I like it!

      Reply
  2. posted by Velva on June 10, 2012

    Easy and Delish!!
    Hint: Save some of the cooked marinade and serve on the side for dipping!!
    Marinate the broccoli and do a quick stir fry. Serve with the Tofu. SO GOOD!!

      Reply
  3. posted by mersea on June 14, 2012

    This sounds great. I have done something similar, but I sauteed rather than baking, and I think by baking you will probably get much more flavor into the tofu, even if you only marinate for 30 minutes. My only suggestion goes along with Velva’s above. Not only would I save the marinade I drain off, I would probably do a simple reduction to thicken it a bit, and to concentrate the flavors. It wouldn’t take any extra time – you could simmer it while the tofu is baking. Thanks for a great idea!

      Reply
    • posted by Jake on June 15, 2012

      Daaang! That sounds super good – I wish I had thought of that! Great suggestion!

        Reply
  4. posted by Donna Phillips on October 23, 2012

    I love the recipes you share with us. They are great examples of tasty plant based foods.
    If you could please change the print option to a user friendly one, I would love that too! I printed several recipes and wasted about 6 pages of paper and ink because the print program printed everything on the page.
    So now I remember to cut and paste into Word document and only get the recipe.
    Thanks!

      Reply
    • posted by Jake on October 25, 2012

      Thanks for the feedback, Donna. We are glad you are enjoying the recipes! We have installed a “print” button in the “share this recipe” section of each page (under the actual recipe). This will give you a printable version. For instance, the orange ginger tofu prints out on 2 pages (if you dont print the comments section). Good luck!

        Reply
  5. posted by Toni on January 22, 2013

    I’ve made this twice now. The first time it was okay, but I only let it sit for 20 -30 minutes and it could have been a lot more flavorful. The second time, I let it sit overnight and it was amazing! Like the folks in the comments suggested, I saved the rest of the marinade to make another batch of this tofu later in the week. Yum!

      Reply
  6. posted by Tegan Mally on March 27, 2014

    Looks delicious! As soon as I can get some tofu, I’ll be trying this 🙂

      Reply
  7. posted by Wayne on May 30, 2015

    For people with hypertension (like me), one-third of a cup of soya sauce would deliver far too much sodium. For your own sake, and for better health, you might wish to consider using low-sodium sauce. You won’t notice the difference.

      Reply
  8. posted by Susan on January 18, 2016

    This recipe sounds delicious! but I wish you would have saved the marinade. I will make this today adding a little cornstarch to the sauce in the end of baking time to thicken a bit.

      Reply

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