Baked Tofu with Sweet Orange Ginger Sauce
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- 14 oz firm tofu, cubed
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon coconut oil
- 1 orange, juice (about 1/4 cup)
- 1 lemon, juice (about 2 tbsp)
- 2 tablespoon low sodium soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional, or Sriracha)
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 3 tablespoon water
Preheat the oven to 400°. Press the tofu following the directions above while the oven preheats. Then cube the tofu into 1 inch pieces and spread out evenly across some parchment paper or a silpat on a baking sheet. Make sure the tofu isn’t overlapping so that each piece will bake evenly. Cook for 15-20 minutes until beginning to look crispy. After 20 minutes, take the sheet pan out. The tofu should show light signs of crispiness on its edges. Flip each piece of tofu over so that the side facing down is now facing up. Bake for 15-20 minutes until crispy.
After putting the tofu back in the oven, start to make the sauce. In a small bowl, mix together the orange juice, lemon juice, rice vinegar, soy sauce, brown sugar, red pepper flakes (or Sriracha), salt, and pepper. In another small bowl, mix together the cornstarch and water. Once the cornstarch is dissolved, add it to the sauce.
Heat a saucepan over medium heat with the oil. Add the garlic and ginger and saute quickly, about 30-60 seconds, until fragrant. Lower the heat to a medium-low and pour in the sauce mixture. Stir everything together.
Keep on a medium-low heat, occasionally stirring and allow sauce to thicken to the desired consistency, about 10-15 minutes.
Toss with the tofu and serve.
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