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Sticky Ginger Glazed Tofu

Sticky Ginger Glazed Tofu
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
Method

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. 1.

    Preheat oven to 180℃

  2. 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. 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. 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. 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.