Name: Sweet and Savory Glazed Orange Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Plant-based
Ingredients: 14- to 16-ounce tub extra-firm tofu; 1/4 cup apricot or peach preserves, or orange marmalade; 1/4 cup orange juice (fresh-squeezed or bottled); 2 tablespoons soy sauce or tamari; 2 teaspoons grated fresh or jarred ginger; Thinly sliced scallion for garnish Black or white sesame seeds for garnish

Fruit preserves, orange juice, and soy sauce create a luscious glaze for tofu with no added fat. Consider doubling this recipe if you’re feeding tofu fans — it’s addictive! For a tasty light dinner, serve this easy orange tofu with Braised Bok Choy with Shiitake Mushrooms and cooked rice. Or, another fantastic companion, as you’ll see in the photo just below, is Stir-Fried Soba Noodles with Corn and Cabbage.

One caveat — you’ll need a good nonstick pan to cook this this in. The preserves make the glaze pretty sticky, and you want it to stick to the tofu, not the pan.

Yield: 3

Sweet and Savory Glazed Orange Tofu

Fruit preserves, orange juice, and soy sauce create a luscious sweet and savory glazed tofu tofu with no added fat.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

14- to 16-ounce tub extra-firm tofu
1/4 cup apricot or peach preserves, or orange marmalade
1/4 cup orange juice (fresh-squeezed or bottled)
2 tablespoons soy sauce or tamari
2 teaspoons grated fresh or jarred ginger

Optional

Thinly sliced scallion for garnish Black or white sesame seeds for garnish

Instructions

Cut the tofu into 1/2-inch-thick slices crosswise to get 6 slabs. Blot well between clean tea-towels or several layers of paper towel (or use a tofu press ahead of time). Cut each slab of tofu in half to get 12 little squares.
Combine the preserves, juice, soy sauce, and ginger in a small bowl and whisk together.
Heat a medium skillet and pour in the preserves mixture. When it starts bubbling, arrange the tofu in a single layer. Turn the heat up to medium-high and cook each side for 5 minutes, or until the tofu is nicely glazed and most of the liquid has been absorbed.
Serve at once, scooping up any remaining glaze to top the tofu pieces. Arrange on a small platter to serve, or serve straight from the pan. Garnish with scallion and/or sesame seeds if you’d like.

Adapted from the forthcoming 5-Ingredient Vegan by Nava Atlas.

See more of our tofu and tempeh recipes and s tir-fries

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