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.