- 2 tablespoons sunflower oil, divided
- 1/2 cup orange juice concentrate
- 1/2 cup mirin rice wine
- 1/4 cup tamari
- 1/4 cup toasted sesame oil
- 2 tablespoons brown rice vinegar
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced fresh ginger
- 2 pounds extra-firm tofu
Preheat oven to 350° F. Grease a casserole dish with 1 tablespoon sunflower oil.
Mix together remaining sunflower oil, orange juice concentrate, mirin, tamari, sesame oil, brown rice vinegar, garlic and ginger. Whisk well.
Cut tofu into 1/2-inch cubes and marinate in the above liquid in the greased casserole dish for 30 minutes, stirring occasionally with a wooden spoon. It’s best to use a wooden spoon to avoid damaging the tofu.
Bake tofu for 1 hour, stirring every 10 to 15 minutes. Some sauce will be absorbed into the tofu while cooking. Serve hot or cold with your favorite accompaniment.
Tasty ideas to try
Make a sandwich: Toss shredded red and green cabbage with Annie’s Naturals Organic Sesame Ginger Vinaigrette. Place on a split ciabatta roll with baked tofu.
Add to soup: Add small cubes to soup and simmer just as you would with meat.
Make noodles: Toss cubes of Steph’s Tofu with cooked and rinsed soba noodles, sliced red bell pepper and Annie Chun’s Thai Peanut Sauce. Top with scallions.
Wrap it up: Stir-fry shredded carrots and slices of bell pepper in a little olive oil and sesame oil. Place on a warm flour tortilla with slices of tofu. Top with a large lettuce leaf and fold like a burrito.