This glazed tofu goes great with rice and vegetables. It is not quite an Asian dish but very close to it. It reminds me of the sweet and sour chicken that I use to get at Asian restaurants before I went plant-based. This is not exactly a healthy meal but I do indulge in this delightful dish from time to time.
1 block of extra firm tofu, Pressed
2 cloves of garlic, minced
4 oz orange marmalade
2 tbsp dijon mustard
1/4 cup brown sugar, lightly packed
zest of one orange
juice of 1/2 orange
- Wrap the tofu in a towel and place a heavy object on top. I use a large can of crushed tomatoes to do this or my small cast iron pan. Something that is not too heavy but just heavy enough to press the tofu. Leave it on the counter to press the extra water out of the tofu for about 20 to 30 minutes.
- In the meantime, In a processor combine the garlic, marmalade, mustard, sugar, orange zest and juice and blend until smooth.
- Cut the tofu in half right down the middle of the tofu splitting it in half. Cut that half in half and then into 1-inch cubes.
- Now, You can do this one of two ways. You can toss the tofu in the sauce and then place on a sheet pan and bake at 350* for about 20 to 25 minutes basting with the sauce until browned or you can place the tofu pieces in a large skillet making sure not to overcrowd the pan and brown each piece individually.
- When each piece is browned pour the sauce into the pan and toss to coat. Cook the tofu in the sauce tossing around to prevent burning or sticking until the sauce is reduced and thick.
at this point, you can add in an array of vegetables such as snap peas, broccoli, bell peppers, onions, cauliflower, peas or whatever your heart desires and toss in the sauce with the tofu to make an Asian type meal and serve over rice. This makes a delicious meal for the entire family and is super delicious.