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2008 New Recipe: Orange-Ginger Baked Tofu

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2008 New Recipe: Orange-Ginger Baked Tofu

nofunlatte | Jan 27, 2008 03:57 PM

Okay, first a confession. Don't get TOO excited, because it's not THAT salacious a confession. In fact, it's rather a boring confession. So here it is--Orange-Ginger Baked Tofu is NOT a new recipe for me! There, I've said it. Now I truly understand the power of unloading that secret that eats at you, that keeps you from enjoying the moment because you suddenly remember it.

Now, I DID make a new recipe last week (Pumpkin-Rice pudding) but it wasn't very good. My fault--I baked the pudding in individual ramekins and wound up overbaking them. So, my resolution is still being kept. But this weekend I cooked a few "old" recipes--ones that I've made before, though not for a long time. I made Deborah Madison's Wine-Glazed Green Lentils (from Vegetarian Cooking for Everyone). Delicious and earthy and last cooked when I was still living on the East Coast (2001). Today, I got out my copy of Myra Kornfeld's The Voluptuous Vegan (henceforth referred to as VV) and decided to make her Orange-Ginger Tofu Triangles, which I haven't made since buying my house (about 2.75 yrs. ago). Well, I did make a few tweaks (such as using RECTANGLES) and I'll note them in the recipe. I just finished dinner and am REALLY looking forward to the leftovers I'll be having for lunch!
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Orange-Ginger Baked Tofu

1 lb firm or extra-firm tofu (Chinese-style, NOT Mori-Nu)
1 cup orange juice [1]
4 Tbsp rice vinegar (I used brown rice vinegar, 'cause that's what I had)
4 Tbsp tamari
2 Tbsp canola oil (VV calls for 1/3 cup, but that's too much oil for me)
1 Tbsp dark sesame oil
3 garlic cloves, minced or pressed
1 Tbsp minced fresh ginger (I actually used about 1.5 Tbsp)
1/4 - 1/2 tsp red pepper flakes

PRESSING THE TOFU
Press the tofu by placing it on a board (inclined so that the water runs off into the sink), placing another board on top of the tofu, and add something of weight (e.g. canned good) to slightly compress the tofu. Press for about an hour.

MAKING THE MARINADE
In a bowl, whisk the orange juice, vinegar, tamari, the oils, garlic, ginger and pepper flakes. Set aside.

ASSEMBLING THE TOFU
When tofu has been pressed, slice into eight slices. Get a baking dish and ladle some of the marinade on the bottom. Place the tofu slices on top of the marinade (make sure tofu slices are in a single layer). Pour the rest of the marinade on top of the tofu. Cover, refrigerate, and let marinate for at least 4 hours (and up to overnight).

BAKING THE TOFU
Preheat oven or toaster over to 350 deg. F. Pour off (and reserve) the marinade so that it only comes halfway up the tofu slices. Place tofu in oven and bake for 45-50 minutes (most of the marinade will be absorbed and what isn't will taste fabulous).

PREPARING THE SAUCE
Boil the reserved marinade in a small saucepan for about 5 minutes to reduce it.

SERVING THE TOFU
Serve over rice. If you have leftover marinade in the baking dish, put some on top of the tofu slices. Pour some of the sauce on top of the tofu and rice. Enjoy!
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[1] the original recipe calls for adding a chopped scallion and 1/4 cup chopped cilantro to the marinade. I don't think it needs it, but feel free to add this.

VV calls for strained fresh juice, whereas I used juice from frozen concentrate. The orange juice I used was super-concentrated. To reconstitute, you're supposed to add THREE cans of water. Well, I only added TWO, because my jar was too small. I'd used some of the concentrate for a different recipe, but had the rest leftover. The orange flavor was, obviously, brighter this time. I might have to do this again!

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