Sticky Ginger Glazed Tofu

Simple
0:50 m
10 ingredients

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 plant-based dish and highly recommend you cook it for your friends too! They will love you even more!

Serves: 4

Ingredients

For the recipe

1 tbsp Dijon mustard
2 tbsp soy sauce
1 tbsp olive oil
1 tbsp dark brown sugar
2 tbsp orange marmalade
2 x 280g block of firm tofu
Juice of 1 lemon - zest and juice
2 garlic cloves
1 red chilli
5cm piece of fresh ginger
75ml ginger ale

Before you start

Preheat oven to 180℃ | Tofu press (or heavy book) | Rectangular casserole dish | Zester or grater | Whisk

Step 1

Make the tofu glaze

Zest and juice the lemon, grate the garlic, mince the red chilli and peel and grate the ginger
Combine all the ingredients in a bowl and whisk to incorporate

Ingredients

1 tbsp Dijon mustard
2 tbsp soy sauce
1 tbsp olive oil
1 tbsp dark brown sugar
2 tbsp orange marmalade
Juice of 1 lemon - zest and juice
2 garlic cloves
1 red chilli
5cm piece of fresh ginger
75ml ginger ale

Step 2

Prepare the tofu

Cut each piece of tofu in to 3 slices
Cut each slice in to a triangle but slicing from diagonal corner to diagonal corner

Ingredients

2 x 280g block of firm tofu

Step 3

Bake the tofu

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)

Step 4

Serve and enjoy!

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.