Tofu really is the hero of vegetarian entrees. It’s budget-friendly, protein-packed, versatile, and soaks up any flavors you can throw at it. I love creating bright and bold marinades to elevate tofu, and this recipe hits on all levels.
Citrus makes magic.
This recipe for Orange Ginger Tofu Steaks is packed with amazing fresh flavor from fresh-squeezed navel orange and it’s zest. Citrus really is the unsung hero of home cookery. So often when I’m working on recipes and I feel like something is missing, I add citrus and the dish comes alive. I use citrus juice and zest often to elevate dressings, marinades, sauces, and also as a finishing touch squeezed or sprinkled over a dish right before serving.
How to prepare tofu.
For this recipe, you will need a firm or extra firm, water-packed tofu. These water-packed varieties can be found in the refrigerated section of any grocery store. At least 30 minutes before cook time, remove the block of tofu from its container and press it to remove the excess water. This can be accomplished by wrapping the tofu block in towels and stacking plates (or something heavy) on top of it to apply pressure, and squeeze out the liquid. I will suggest, that if you cook tofu at least once per month, it is a good idea to purchase a tofu press. There are a number of designs on the market and they will only set you back $20-$30. A worthwhile investment in my opinion.
Making this recipe.
Once you have pressed your tofu, cut the block into 1/2-inch thick slices the marinade, and arrange tofu slices in a single layer in an 8×8 glass baking dish. Once this step is complete, the marinade comes together very quickly. Combine rice vinegar and freshly grated ginger in a small pot over a low heat, and bring to a simmer for 2 minutes. Remove the mixture from heat, then stir in the tamari, water, sesame oil, orange zest, and fresh-squeezed orange juice. Finally, pour the marinade over the tofu, cover and refrigerate for anywhere between 30 minutes and 3 hours.
Orange Ginger Tofu Steaks
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Loading...A beautiful baked tofu with bold ginger and orange flavors.
Ingredients
- 1/4 cup rice vinegar
- 2 tbsp fresh ginger, grated
- 1/4 cup tamari, or soy sauce
- 2 tbsp water
- 1 tbsp sesame oil
- 1 navel orange, zested then juiced
- 1 block firm or extra firm tofu (water-packed), pressed and drained
Instructions
Combine vinegar and ginger in a small pot over low heat. Bring to a simmer for 2 minutes.
Remove from heat. Mix in tamari, water, sesame oil, orange zest, and fresh-squeezed orange juice.
Cut the block of tofu into 1/2-inch thick slices. Arrange tofu slices in a single layer in an 8x8 baking dish. Pour marinade over the tofu, cover and refrigerate for anywhere between 30 minutes and 3 hours, flipping the tofu a couple times as it marinates, to evenly coat.
Remove the 8x8 baking dish from the refrigerator and preheat oven to 375°F. Once preheated, place the baking dish with tofu in the oven, and bake for 35-40 minutes. Remove from oven and let rest for about 5 minutes before serving.
Notes
These tofu steaks work well as an entree served with veggies and rice, or even chopped up into a stir-fry.
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