If you’re looking for a new way to cook tofu, definitely try this recipe. The glaze is amazingly tangy and sweet. This tofu is great served as a main dish with greens or tossed with noodles or rice … or just by itself as a snack! I didn’t notice a distinct “orange” flavor, so I might add more orange juice, or even a little orange zest, next time.
Orange Lacquered Tofu (from Vegetarian Times magazine)
- 1/4 c. low-sodium tamari or soy sauce
- 2 Tbsp. orange juice
- 2 tsp. maple syrup
- 2 tsp. dark sesame oil
- 1 (14 oz.) package extra firm tofu, drained well and cut crosswise into 8 1/2″ thick slices
1. Combine tamari, orange juice, syrup, and sesame oil in medium bowl; whisk to blend. Season to taste with pinch of freshly ground black pepper (or cayenne, for a little more bite).
2. Spray large cast-iron or nonstick skillet with cooking spray and heat over medium-high heat. Add tofu and cook, without disturbing, about 7 minutes, until crisp and golden.Turn over and cook about 5 minutes, or until crisp and golden.
3. Pour in tamari mixture, and shake pan back and forth to coat the tofu. Reduce heat to medium; cook 2-3 minutes, until sauce is syrupy and tofu is glazed (sauce will get sticky if cooked longer). Serve hot or at room temperature.