Prep: 35-45-mins (*Dependent upon how long you press your tofu for.)
Marination: 5hrs- Overnight
Cooking: 30-35 mins
Type: Main Meal
Tools: Chopping boards, cheese grater, sharp knife, manual juicer, large measuring jug, kitchen paper, mixing bowl, baking sheet, parchment paper (or silicone mat)
Notes: This recipe contains: B-Vitamins, Vitamin C, carbohydrates, protein, fibre, calcium, copper, iron, manganese, magnesium, selenium, phosphorus, potassium, zinc and per serving is low in added sugar, salt and saturated fats!
For those that have been following along, you’ll know that we have been experimenting with a lot with tofu flavours recently! BBQ, oriental, Asian, a pre-marinated seaweed flavour and now one with a delicious orange and sesame twist! Do you love it as much as we do? What’s your favourite flavour(s)?! 🙂
Tofu is so versatile, but as we have previously mentioned, it needs time to marinate in order to develop some truly mind-blowing flavours! Our newest flavour has a delicious oriental-flare which is packed full of fantastic flavours and has a great crispy coating! It would be a great addition to: salads, wraps, savoury grain and vegetable dishes or (as we have shown below) as part of a tasty stir-fry!
The only amendments we’ve made are to add a drop of agave (to balance out the sweet, sour and saltiness of the marinade) and to increase the amount of orange juice used. We added about three tablespoons, but would recommend doubling this amount to ensure a stronger depth of ‘orange flavour’ develops.
So here’s to a great weekend (despite the rain!) and happy cooking everyone! 😀
400g Firm Tofu (=1 tetra pak)
1 Large Orange
2 tbsp Olive Oil
2½ tsp Soya Sauce (low-salt/ or use Tamari if GF is Required)
1 tbsp Rice Vinegar
1 tsp Agave Syrup
½ tsp Ground Coriander (1.5g)
Ground Black Pepper
Need an easy-print recipe? Print here. 🙂
Drain and press the tofu between two heavy plates or chopping boards for 20-30 mins to express any excess water.
In the meantime, prepare the marinade!
- Wash, grate some zest and then juice the orange.
- Place 2 tbsp oil, 2 ½ tsp soya (or tamari) sauce, 1 tbsp rice vinegar, 2 tbsp tahini, 1 tsp agave, ½ tsp ground coriander and a pinch of asafoetida into a large measuring jug. Season it with a few grinds of black pepper.
- Whisk together with a fork until combined.
- Add 1½-2 tsp of orange zest and all of the juice. Whisk together. Taste and season it as necessary.
- Drain the excess water and pat the tofu dry with some kitchen paper. Place it onto a chopping board (if preferred) and slice it into 1″ pieces (or any size that you desire)!
- Place the tofu into a large bowl. Pour over the marinade. Gently toss and stir to coat the tofu.
- Cover the bowl with some kitchen film. Place it into the fridge to marinate; ideally over night or as long as possible (or 4-5 hrs minimum to achieve the best flavours!).
- When you are ready to bake your tofu, heat the oven to 200ºC/400ºF. Line a baking tray with a silicone mat or some parchment paper.
- Place the tofu onto the tray in a single layer. Pour and brush over any leftover marinade.
Place the tray onto the middle oven shelf. Bake for 30-35 mins, or until lightly browned and crispy around the edges. Tip: For even crispiness, turn the tofu once during baking!
Serve the tofu with your favourite stir-fry veggies or as part of a great vegetable and rice dish!
We prepared some fresh veggies: Brussels sprouts, red bell pepper and root ginger to accompany a bag of Tesco’s Healthy Living (HL) Oriental Wholefood w/ Cashew Nuts!
As we had a £3 voucher (courtesy of The Orchard at Tesco) for their HL Beautifully Balanced range, it was definitely worth a try; how can you pass up on free vegetables?! We were able to purchase two different plant-based bags for the price of one…one being this tasty stir-fry mix!
We think that this HL product is OK and we would probably buy it again, but our first choice would to always be to use fresh veggies (well, when possible), especially in our stir-fry’s! Has anyone else trialled their frozen HL bags? Here’s a breakdown of what we thought:
Pros: Tasty with great textures and colours; containing a five vegetable medley, cooked steel-cut oats and bulgur wheat, cashew nuts, a variety of spices, and was very well-seasoned and easy to prepare (we cooked the whole bag in about 6-7 mins)! You could probably even use this as a tasty sandwich filler, perhaps in a wrap?!
Cons: As all frozen veggies go, they release a lot of water, shrinking as the cook… so they will not look as vibrant or have a great ‘crunch factor’ as fresh varieties, but that’s to be expected!
Also, half the bag contains 250kcal (or one portion contains about 150kcal), so you’ll need to prepare something to accompany this with; luckily this bag contains such a great variety of versatile veggies and flavours, it’s quiet complementary…
…especially with our Crispy Baked Orange & Sesame Tofu!
Refrigerate any leftover tofu in an air-tight and resealable container; consume within 3-5 days. Alternatively, freeze your leftovers on the day of cooking; defrost, reheat and consume within 2 months.