About this recipe:A salty, sweet and spicy marinade made with orange juice, soy sauce, ginger, dried chillies and sesame oil is used to make this baked tofu dish. Serve as a starter, or as a main with stir-fried broccoli and jasmine rice.
450g firm tofu
225ml (8 fl oz) fresh orange juice
4 tablespoons rice vinegar
5 tablespoons soy sauce
5 tablespoons rapeseed oil
4 teaspoons toasted sesame oil
3 cloves garlic, minced
1 teaspoon minced root ginger
1/4 teaspoon crushed chillies
1 spring onion, cut into 2cm (1 in) strips
half a bunch fresh coriander, coarsely chopped
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Method Prep:1hr › Cook:45min › Ready in:1hr45min
Cut each block of tofu into four thin slices. Cut each block diagonally to make 8 triangles in total.
Without separating the pieces, place the block on a cutting board. Cover with kitchen roll, and place a heavy frying pan on top. Set aside for 30 minutes, allowing time for water to drain from the tofu.
In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger and crushed chillies.
Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the spring onion and coriander. Cover with cling film, and refrigerate for at least 30 minutes, up to 8 hours.
Preheat oven to 180 C / Gas mark 4.
Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.
Was yummy and super easy nd not to mention healthy. I served it with a green salad which had carrot and sweetcorn in it, it really complimented it. I used less oil to try to make it a bit less calorific. - 07 Jan 2012