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VegWeb.com  |  Recipes  |  Tofu, Tempeh, Seitan and Textured Soy Protein  |  Tofu  |  Miscellaneous Tofu Recipes  |  Marinated Orange Tofu « previous next »
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Recipe submitted by secondbase, 01/12/07

Marinated Orange Tofu

Ingredients (use vegan versions):

    1 lb firm tofu, frozen and thawed out
    3 tablespoons sherry or balsamic vinegar
    1 tablespoon 807]cornstarch[/url] or arrowroot
    juice of 1 orange + 1 teaspoon orange zest
    2 tablespoons Tamari
    1 teaspoon sesame oil
    1 teaspoon sugar or other sweetener
    1/2 teaspoon chili paste or hot sauce of your choice
    1 inch piece of ginger, minced
    2 garlic cloves, minced

Directions:

Slice tofu into triangles or small cubes.

Mix sherry and cornstarch in a bowl until mixed well. Add the rest of the ingredients and stir well.

Toss tofu in the marinade and let sit for at least one hour…3-4 hours is ideal and overnight would be even better.

Stirfry in some sesame or olive oil with your favorite veggies over brown rice or your grain of choice.

Serves: 2-ish

Preparation time: 30 minutes

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Duckalucky
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« Reply #1 on: January 13, 2007, 08:20:10 PM »

Oh gosh!  This looks SO good!
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dancingriot
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« Reply #2 on: January 26, 2007, 12:38:21 AM »

This is soo good! But I did cheat a little bit...I didn't read all of the directions first, so I ended up just simmering the sauce until it had a thicker consistency. The flavor did soak into the tofu so you can just simmer it if you don't want to wait to have dinner!
The only thing I would change is more chilli sauce, but that's just because I usually like things more spicy! Excellent flavor, really good, thank you!
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KT22A
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« Reply #3 on: March 04, 2007, 11:19:59 AM »

I used red wine vinegar (what I had) and baked the tofu.  then I ran the marinade through a colander to get out the chunks and put the liquid in a pan with some more OJ and let it reduce into a sauce.  I was interested in another recipe, Rice with Mandarin Orange Sauce (http://vegweb.com/index.php?topic=14293), so I mixed in drained mandarin oranges and raisins with the tofu and sauce, plus a bunch of steamed broccoli.  served it all over rice... it was a pretty good dinner.  my sauce turned out pretty sweet, though - will have to play with spices - but I really liked this marinade! 
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Allychristine
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« Reply #4 on: March 02, 2008, 04:21:20 PM »

Well, unlike the other reviewers, I decided to try the recipe as is..and the flavor was great, but the tofu had an unpleasant squishy texture. I love tofu when it is fried...and gets golden and crispy. I think if I try this again..I'll make the tofu as I usually do, and make the marinade into a sauce...and add it to the tofu. I liked the flavor with green bell peppers and green onions. Thanks for the idea! : )
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baypuppy
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« Reply #5 on: September 07, 2008, 09:46:11 PM »

this was pretty good, really tangy. i used raspberry balsamic vinegar. it went well with the orange. i put the orange and other stuff in my vitamix, so my juice was "whole orange" juice. worked well.

i think next time i will keep the starch out until after they are marinated. then i would drain the tofu, add the starch and pan fry the tofu and make the sauce on the side. i was worried that cooking them with all the sauce would facilitate the sauce burning, since i like my tofu a little more fried up than cooking them with the sauce allowed. i guess DRAINING the sauce out would have been the best idea.
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Heliamphora
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« Reply #6 on: October 25, 2008, 04:26:05 PM »

Very nice recipe. Thumbs Up

I, too, kept the cornstarch out until I had drained the marinade off the tofu, and made it into a light sauce. I stir-fried some grated carrot and baby spinach, and threw in some orange segments too. Alas, I was fresh out of ginger, so I used a little powdered. The dish still tasted awesome. It's a keeper. Thanks, base! Wink
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Jared85az
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« Reply #7 on: January 02, 2009, 03:29:55 PM »

this was pretty good, really tangy. i used raspberry balsamic vinegar. it went well with the orange. i put the orange and other stuff in my vitamix, so my juice was "whole orange" juice. worked well.

i think next time i will keep the starch out until after they are marinated. then i would drain the tofu, add the starch and pan fry the tofu and make the sauce on the side. i was worried that cooking them with all the sauce would facilitate the sauce burning, since i like my tofu a little more fried up than cooking them with the sauce allowed. i guess DRAINING the sauce out would have been the best idea.

I like my tofu that way too! I'm going to make mine this way...
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VegWeb.com  |  Recipes  |  Tofu, Tempeh, Seitan and Textured Soy Protein  |  Tofu  |  Miscellaneous Tofu Recipes  |  Marinated Orange Tofu « previous next »
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