Sticky Ginger Glazed Tofu
This one is a proper weeknight hero in our house. The tofu goes sticky and caramelised in the oven, soaking up this punchy ginger glaze that's got heat, citrus, and a little kick of chilli all at once. We love how something so simple turns into these gorgeous golden triangles that look and taste like you've put way more effort in than you actually have. If you've ever been on the fence about tofu, this is the recipe that'll change your mind. Make it tonight, we promise you won't regret it.
Before You Start
- Preheat oven to 200°C
- Casserole dish
- Microplane or fine grater
- Whisk
Ingredients
- 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
Method
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
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
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)
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.
Tips & Variations
- Press your tofu well: The drier the tofu going in, the better it absorbs the glaze and the stickier it gets in the oven. Even 15 minutes under a heavy pan makes a noticeable difference.
- Turn it halfway: We always flip the tofu triangles halfway through baking so both sides get that gorgeous caramelised coating. Don't skip this step.
- Dial up the heat: If you love spice, Ian always chucks in an extra half a chilli or a good pinch of chilli flakes. The ginger and citrus can handle it.
Why This Works
The trick here is baking the tofu in the sauce rather than adding it after, so those pieces really absorb all that sticky ginger goodness instead of just getting coated on the outside. Cutting the tofu into triangles gives you more surface area, which means more caramelisation and more of those delicious sticky edges. Trust us on this one, it makes a real difference.