Lately I’ve been on somewhat of a baked tofu kick. I love experimenting with texture in the kitchen and tofu provides the perfect venue for tofu trial and error.
Freshly squeezed orange juice combines with ginger and a little tamari to make an umami ridden kick that hits your right in the taste buds.
Tangy Orange Tofu
1/2 block tofu, sliced into 1/4 inch thick slices
juice of 1 orange
1 knob ginger, minced
1 Tablespoon tamari
1/4 cup water
Whisk ingredients together, then pour on the slices of tofu. (I place them in my beloved casserole dish to marinate and bake.)
Using a knife, make several slits in each slice of tofu to let the marinade seep in.
Bake at 350 until most of the marinade has cooked away, about 15-20 minutes.
This dish is lovely with all sorts of sides and compliments, and can be thrown to either end of the international culinary spectrum. I recommend some hearty greens like turnip or mustards, with a little bed of quinoa and a caramelized sweet potato.