Orange Glazed Tofu

Yes, it’s another tofu recipe. I realize there’s a broad spectrum of vegetarian fare beyond tofu, but it’s incredibly versatile and sucks up flavour like a sponge so I can’t help but revel in it.

I brought this dish to a Passover lunch last week as a main for the vegetarians. I prepared it the night before and although I’ve cooked this a few times in the past, I now realize it’s a dish that tastes better when eaten right away. It became drier and tougher from reheating.

That being said, the marinade here is full of flavour – thick, sweet, tangy and savory all at once. This recipe hails from Heidi Swanson’s 101 Cookbooks, which has brilliant recipes from the simple to the gourmet – check out her site, if you haven’t already.

Orange Glazed Tofu
Adapted from 101 Cookbooks

1 cup orange juice
1 tbsp freshly grated ginger
2 tsp soy sauce
1 1/2 tbsp rice wine vinegar mixed with a tsp of sugar
2 tsp maple syrup
1/2 tsp ground coriander
2 small garlic cloves, crushed
1 block of extra firm tofu

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the soy sauce, rice vinegar mixture, maple syrup, ground coriander and garlic. Mix together and set aside.

Cut the tofu into thin, bite-sized pieces (I copied Heidi’s triangles, but you could try thin slabs or cubes). Place on a baking sheet and broil in the oven until the tofu is slightly browned and crispy (about 10 minutes, but keep checking often so it doesn’t burn).

Pour the orange juice mixture into a large frying pan, add the tofu and simmer until the sauce has reduced to a thick glaze. Or, throw it in the oven and cook until the marinade reduces – I’ve done it both ways and the end result is equally delicious.