Orange Glazed Tofu

#Asian #gluten free #vegan

Servings: 4

 

Tofu

1 15-oz block firm tofu

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 tablespoon tamari or soy sauce

1/3 cup arrowroot powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

Orange Sauce

2 tablespoon tamari or soy sauce

2 tablespoon maple syrup

2 tablespoon unseasoned rice vinegar

1 teaspoon toasted sesame oil

1/4 cup water

4 cloves garlic, minced

1 tablespoon minced fresh ginger

1/4 teaspoon crushed red pepper

1 teaspoon ground turmeric

1/4 teaspoon black pepper

1 large orange, zest grated and then orange juiced

1 tablespoon arrowroot dissolved into 2 tablespoon water

1 tablespoon orange marmalade

 

Tofu

1. Drain tofu by placing a heavy pan or pot on top of tofu wrapped in a clean dish towel or paper towels. Let drain on plate for about 15 minutes.

2. Preheat oven to 425F.

3. In shallow dish or zip lock bag, mix sesame oil, vinegar and tamari/soy sauce.

4. Place drained tofu on cutting board. Cut in half or thirds horizontally. Then cut into small cubes lengthwise and then widthwise. Add tofu cubes into marinade pan or zip lock bag and coat with marinade.

5. Mix arrowroot, garlic powder, onion powder and salt. Add to marinated tofu and toss gently until coated.

6. Place on parchment lined baking sheet in a single layer and bake for 15 minutes. Turn cubes and bake an additional 10 minutes, until slightly browned.

Orange Sauce

1. While tofu is baking, make sauce.

2. In a saucepan or wok, add tamari/soy sauce, vinegar, maple syrup, sesame oil, water, turmeric, black pepper and crushed red pepper. Add minced garlic, ginger and grated orange zest. Juice the orange into pan or wok. In small container, mix arrowroot powder with water and then stir into sauce. Heat until barely simmering. Then turn heat to low. Stir until thickened for about 3-4 minutes.

3. When tofu has finished baking, remove from oven. Add to saucepan with marinade. Mix until tofu is coated.  Cook until tofu takes becomes glazed. Add the marmalade and mix gently.

4. Plate and top with thinly sliced green onions, sesame seeds and crushed red pepper flakes, if desired. Serve with rice or rice noodles and grilled baby bok choy or a vegetable of choice.

 

Adapted from Debra Klein