Orange-Ginger Roasted Tofu

Tofu has a bad reputation for being slimy and bland. After a bath in this make-ahead orange, soy, and ginger marinade, each bite will be tangy, salty, and sweet!

Recipe Highlights:

1. A simple meatless meal with a few easy steps
2. Low carb, low sugar, and a good source of protein
3. 4 Weight Watchers Points Plus per serving

Roasted tofu is a great way to woo tofu skeptics to becoming tofu lovers (or at least eaters). Roasting gives the edges a tempting golden caramel color and a pleasant chewy texture. If you have never tried cooking tofu at home this recipe is a great place to start. Start the marinade in the morning, or even the night before, then let the tofu cubes spend the day soaking up all that salty soy, zingy ginger, and sweet citrus juice.

I am declaring this the year of 'scary foods.' Periodically through the year I am going to make a point to push the limits of your comfort zone with foods that are frequently avoided by home cooks. Consider this the first toe in the water with many more to come. I am so excited to break down some of my own food fear barriers along with you! Let me know what you have generally avoided preparing at home because you just didn't know where to start. It is going to be a fun project.

Oh and, FYI, my kids gobble this up, so you may want to double the recipe!

Recommended for this Recipe:

Orange-Ginger Roasted Tofu

Rose McAvoy

Marinating tofu before roasting it in a hot oven infuses it with flavor and gives it a firm outside and soft center. Start this recipe a day ahead, or first thing in the morning, to get a jump start on dinner. Serve roasted tofu over jasmine brown rice and garnish with a sprinkle of finely minced green onion.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Entree

Cuisine Vegetarian

Servings 4 servings

Calories 140 kcal

Ingredients

  

• 1 block 14 oz extra firm tofu, cubed in approximately 32 pieces

Marinade:

• ¼ cups low sodium soy sauce
• ¼ cups water
• 2 TB orange juice from the fruit
• 1 teaspoon orange zest
• 1 TB fresh lime juice
• 1 TB sesame oil
• 1 TB about 1 inch of fresh ginger root, grated
• 1 teaspoon honey
• ¼ teaspoon black pepper

Instructions

 

• Drain the tofu and cut it into cubes. Lay the cubes on a clean kitchen towel to drain while you prepare the marinade.
• Combine all the ingredients for the marinade in a small bowl. Pat the tofu dry and put the cubes and marinade in a gallon size zip top bag. Carefully push all the air out before sealing the bag tightly. Place the bag on a plate and the plate into the refrigerator for 30 minutes up to over night (longer is better).
• Pre-heat your oven to 425 degrees. Drain the tofu from the marinade, place a sieve over a bowl if you want to reserve the marinade to make a sauce. Arrange the tofu in a single layer on a parchment lined baking sheet. Roast the tofu for 25 minutes, flip the cubes once during cooking. It is done when the cubes are dark and slightly crisp on the edges.

Notes

To make a sauce: Pour the reserved marinade into a small sauce pan, add a ½ teaspoon of cornstarch, and simmer on medium low heat while the tofu is roasting. It should reduce to about ⅓ of its original volume and become syrupy. Drizzle the sauce over the roasted tofu when serving.