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Sticky Ginger Glazed Tofu
Into tofu recipes? 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.
We promise you won't regret you cooked this oriental vegan dish and highly recommend you cook it for your friends too! They will love you even more!
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
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1.
Preheat oven to 180℃
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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.
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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.
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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)
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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.
