added this 17 years ago
Marinated Orange Tofu
What you need:
1 lb firm tofu, frozen and thawed out
3 tablespoons sherry or balsamic vinegar
1 tablespoon 807]cornstarch or arrowroot
juice of 1 orange + 1 teaspoon orange zest
2 tablespoons Tamari
1 teaspoon sesame oil
1 teaspoon sugar or other sweetener
1/2 teaspoon chili paste or hot sauce of your choice
1 inch piece of ginger, minced
2 garlic cloves, minced
What you do:
Slice tofu into triangles or small cubes.
Mix sherry and cornstarch in a bowl until mixed well. Add the rest of the ingredients and stir well.
Toss tofu in the marinade and let sit for at least one hour…3-4 hours is ideal and overnight would be even better.
Stirfry in some sesame or olive oil with your favorite veggies over brown rice or your grain of choice.
Preparation Time:
30 minutes
Cooking Time:
Servings:
2
Recipe Category:
SO HOW'D IT GO?
i think next time i will keep the starch out until after they are marinated. then i would drain the tofu, add the starch and pan fry the tofu and make the sauce on the side. i was worried that cooking them with all the sauce would facilitate the sauce burning, since i like my tofu a little more fried up than cooking them with the sauce allowed. i guess DRAINING the sauce out would have been the best idea.
this was pretty good, really tangy. i used raspberry balsamic vinegar. it went well with the orange. i put the orange and other stuff in my vitamix, so my juice was "whole orange" juice. worked well.
i think next time i will keep the starch out until after they are marinated. then i would drain the tofu, add the starch and pan fry the tofu and make the sauce on the side. i was worried that cooking them with all the sauce would facilitate the sauce burning, since i like my tofu a little more fried up than cooking them with the sauce allowed. i guess DRAINING the sauce out would have been the best idea.
I like my tofu that way too! I'm going to make mine this way...
Very nice recipe. ;)b
I, too, kept the cornstarch out until I had drained the marinade off the tofu, and made it into a light sauce. I stir-fried some grated carrot and baby spinach, and threw in some orange segments too. Alas, I was fresh out of ginger, so I used a little powdered. The dish still tasted awesome. It's a keeper. Thanks, base! ;)
Well, unlike the other reviewers, I decided to try the recipe as is..and the flavor was great, but the tofu had an unpleasant squishy texture. I love tofu when it is fried...and gets golden and crispy. I think if I try this again..I'll make the tofu as I usually do, and make the marinade into a sauce...and add it to the tofu. I liked the flavor with green bell peppers and green onions. Thanks for the idea! : )
I used red wine vinegar (what I had) and baked the tofu. then I ran the marinade through a colander to get out the chunks and put the liquid in a pan with some more OJ and let it reduce into a sauce. I was interested in another recipe, Rice with Mandarin Orange Sauce (http://vegweb.com/index.php?topic=14293), so I mixed in drained mandarin oranges and raisins with the tofu and sauce, plus a bunch of steamed broccoli. served it all over rice... it was a pretty good dinner. my sauce turned out pretty sweet, though - will have to play with spices - but I really liked this marinade!
This is soo good! But I did cheat a little bit...I didn't read all of the directions first, so I ended up just simmering the sauce until it had a thicker consistency. The flavor did soak into the tofu so you can just simmer it if you don't want to wait to have dinner!
The only thing I would change is more chilli sauce, but that's just because I usually like things more spicy! Excellent flavor, really good, thank you!
Oh gosh! This looks SO good!