April 8th, 2010

Orange Ginger Baked Tofu

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A Chinese take-out inspired glaze, only this tofu is baked, not fried. It’s wonderful served with roasted winter veggies and some basmati rice.

Tip: To make the tofu even more chewy, freeze the tofu the night before and let it thaw all day in the fridge, then wrap it in a kitchen towel and press it under the weight of a heavy object for an hour, turning occasionally.

14 ounces extra firm tofu, drained and pressed

Marinade:
2 tablespoons grated ginger
3 cloves garlic, minced
2 teaspoons finely grated orange zest
1/4 cup orange juice (fresh is preferred, you can use the juice of the orange that you zest)
1/4 cup dry white wine
1/4 cup pure maple syrup
4 teaspoons soy sauce
2 teaspoons veg oil

Preheat oven to 375 F.

Combine all ingredient for the marinade in a small bowl and wisk vigorously.

Cut the tofu into 8 slice crosswise. Pour 1/2 marinade into the baking dish and dredge tofu slices. Pour the other half of marinade over the tofu. Let sit 10 minutes.

Cover baking dish with aluminum foil. Bake for 20 minutes. Remove from over and flip pieces over. Cook 15 more minutes uncovered. To give the tofu more chewiness, place in the broiler for 2 minutes on each side.

Serve!



18 comments to Orange Ginger Baked Tofu

  • vulchy

    i’m eating this right now and it’s really good even though i forgot to add the wine, subbed golden syrup for the maple syrup, and then also forgot to marinate it for 10 minutes. i used pressed tofu and broiled it and it was perfectly chewy and yummy.

  • Amanda

    I’m making this right now. I’ve made it once before, and it’s easily my favorite way to eat tofu. I’m going to stuff it into a sammich tonight, but I’ve also served it over brown rice with broccoli. Thanks for this recipe.

  • Lesly

    This was excellent- very light and even better the next day! I ate it cold the second day and the orange had completely infused the tofu with just a hint of maple. Adding this to my favourites.

  • ijk

    I made this with tangerine zest/juice since they are in season here right now. Tasty goodness!

  • […] Orange Ginger Tofu with rice – freeze in individual serving sizes. (Substitute vegetable broth for the white […]

  • Juniper Rain

    is there a substitute for the wine? i don’t have any..

  • Michelle

    I’m eating this right now. It’s super yummy! I left out the dry white wine because I didn’t have any and I wasn’t sure what to substitute it with. Also, I used agave nectar instead of the maple syrup. I think next time I’ll marinate the tofu, a little bit longer. With the 10 minutes, it has a very mild orange ginger flavor. I paired it with brown rice and mixed vegetables. I just roasted the veggies in the oven for 25 minutes while I was cooking the tofu. It’s super delicious! I will definitely make this again! 🙂

  • jaime

    options for replacing the wine? Mirin perhaps?

  • ann

    I am making this just now, Jaime, and realized I have no white wine either. I subbed 2 Tbsp mirin. Hopefully it won’t make it too sweet.

  • Cassie

    I made this last night for dinner with some aromatic basmati rice and sauteed green beans… Delish! My husband and I both cleaned our plates! Thank you so much for this blog! It is an incredible resource for foodies and vegans alike!

  • Jazza

    Don’t know about this recipe, but I’ve used pure apple juice in place of white wine before,but that was in concert with tomatoes– if you want the slight vinegar taste, rather than a sweet tang,perhaps add a few drops of white wine vinegar.
    Looks like and excellent recipe to try on my vegan family members who eat a lot of tofu.

  • […] down some with sugar for a simple cranberry sauce for sweet potato oven fries that we ate with ginger tofu. Then, I baked cookies. Now, I’ve made pancakes. Next? Cranberry juice, perhaps. Anyone else […]

  • Just finished this recipe. The flavor was good and the recipe was super easy. I wasn’t able to get the tofu to that chewy consistency but still very good.

  • katrina

    I started making the marinade for this recipe, but was interrupted and had to run out the door. What I ended up doing was making the marinade, (w/o white wine since I didn’t have any) and I let the tofu soak in it over night. Then today for lunch I fried it in oil over the stove. My boyfriend generally hates tofu but I got him to try it and he loved it! It tasted like zesty orange chicken, I over cooked them a little to get that crispy taste that grilled chicken has. Then I wrapped it in a tortilla with mayogarlic massaged kale and sliced tomatoes. It was a tofu wrap to die for. Thank you for this great marinade recipe!

  • SM

    Hi Isa..I am new to your website! Each recepi is unique and so creative…Hats off to all your hard work! I have tried last nite this tofu with a change of pan fry tofu with drizzle of oil as I did not have time to bake it and thought it would be quick!! Me and hubby LOVED it!!!
    Thanks so much for this lovely recipe and I will try some more soon :))

  • Sarah

    I just made this, and can’t stop eating it, and I don’t even like ginger.

  • LuAnn

    I LOVE your website. You are amazing and creative and hilarious. Thank you! It’s my second time making this tofu this week, SO delish!

  • Shetal

    Do you bake the tofu and then put in the broiler 2 mins each side or just broil it for more chewiness?

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