Orange-Ginger Roasted Tofu
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.
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.
Nutrition
Serving: 8gCalories: 140kcalCarbohydrates: 6.6gProtein: 10gFat: 8.4gCholesterol: 4mgSodium: 576mgFiber: 1.4gSugar: 1.5g
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