I like tofu. I am happy that I got over the idea of it and how people say it’s gross. Many people say it’s gross but very few people have actually tried it. Many that think it’s gross haven’t had it prepared well.
Luckily the first times I had tofu I ordered it at a restaurant. It was prepared perfectly. Then I wasn’t scared to give it a try at home. It’s a very inexpensive option to meat and you change the flavor by what you cook it in.
There are different firmnesses depending on what you are making. For this recipe we are going to use a firm or extra firm tofu. I generally buy it for less than $2 a pound. Incredible deal for how healthy it is.
This recipe also goes well with chicken if you have anyone in the family that just can’t get to liking tofu. My son is in that boat. He just can’t get over the texture and that’s not something you can change. Oh well, as long as we keep trying 🙂
- 2 blocks firm tofu (16 oz)
- 1/4 cup tamari soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced or crushed
- 1/4 teaspoon dry mustard
- 1/2 cup orange juice
- 2 teaspoons grated orange peel
- Fresh parsley or fresh coriander, chopped
- Preheat oven to 375°F.
- Cut tofu into large bite-sized pieces and place into a dish.
- Combine all other ingredients and pour over the tofu pieces. Marinate for one hour.
- Remove tofu and place into a small baking dish with ½ cup of the marinade.
- Bake in oven for about one hour, occasionally stirring and basting with the remaining marinade.
- Sprinkle finished tofu with chopped parsley or coriander and enjoy with brown rice and a tossed salad.