Start the year off with a burst of flavor and an ingredient that may be new to you.
Tofu has a bad reputation for being slimy and bland. After a bath in this make-ahead marinade each bite will be tangy, salty, and sweet. Roasting tofu gives it a nice caramelization 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 the night before to allow the tofu cubes soak up all that soy, ginger, and citrus all day.
Just a warning, my kids gobble this up, so you may want to double the recipe!
Orange-ginger tofu
- 1 pound extra firm tofu, cubed in approximately 32 pieces
Marinade
- 1/4 cup low sodium soy sauce
- 1/4 cup of water
- 2 tablespoon orange juice (from the fruit)
- 1 teaspoon of fresh orange zest
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 inch of fresh ginger root, grated
- 1 teaspoon honey
- 1/4 teaspoon black pepper
Marinades are a easy way to turn plain proteins into dynamite entrees. Start this recipe a day ahead to get a jump start on dinner.
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.
Serve over jasmine brown rice and garnish with a sprinkle of finely minced green onion.
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 1/3 of its original volume and become syrupy. Drizzle the sauce over the roasted tofu when serving.
Prep time: 20 minutes, Marinade time: 30 minutes to overnight. Cook time: 25 minutes. Makes 4 servings (8 cubes).
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