Give BOSH! a Shout
Your email has been sent
Sticky Ginger Glazed Tofu
Into tofu? Yeah, us too. Big time. This is our indecently more-ish baked ginger glazed tofu. Perfect for nibbles at a festive party or served as a main dish. Just throw some rice and some griddled veg on the plate and you’ve got yourself one bangin’ dish.
Ingredients
- 2 x 280g blocks of firm tofu
- 1 lemon
- 2 cloves of garlic
- 1 fresh red chilli
- 5cm ginger
- 1 tbsp dijon mustard
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp dark brown sugar
- 2 tbsp orange marmalade
- 75ml ginger ale (tester to check consistency)
- 2 x 280g blocks of firm tofu
Equipment
- Tofu press (or heavy book)
- Rectangular casserole dish
- Zester / grater
- Whisk
Method
-
1.
Preheat oven to 180℃
-
2.
Zest and juice the lemon peel, grate the garlic, mince the red chilli and peel and grate the ginger. Combine all the ingredients in a bowl and whisk to incorporate.
-
3.
Cut each piece of tofu in to 3 slices. Cut each slice in to a triangle but slicing from diagonal corner to diagonal corner.
-
4.
Place in a single layer in a casserole dish and cover with the sauce. Bake for 40-60 minutes until the tofu is golden brown and the marinade has reduced to a very thick syrup (check after 20 mins and every 10 minutes thereafter)
-
5.
Serve on its own as part of a platter of nibbles or with rice and pak choi as part of a light, Asian-inspired meal.
