I used the orange, ginger, green tea marmalade I made last month for this recipe. Store bought orange marmalade will work well too. The sugar forms a delicious sticky glaze. You’ll be scraping the gooey goodness from your pan! I do every time!
Tofu - one 18 oz box/package
Oil – 1 tbsp or non-stick spray
Soy sauce – 4 tbsp
Orange Marmalade – 4 tbsp
Lemon juice – 1 1/2 tbsp
Chili sauce – 1 tbsp, I use sriracha. Use less if you dont like it spicy
Chopped cilantro or green onion for garnish
To prepare the tofu, first drain and squeeze out excess water. Wrap the tofu in several layers of paper towel.
Then wrap the tofu with paper towels tightly in an absorbent cloth. Place the tofu on a flat surface, put a plate on top of it and put 3-4 cans (canned tomatoes, beans etc) on top of the plate. Let the tofu weigh down and compress for atleast 2 hours.
Then, remove the cloth and paper towels and slice the tofu. Slice it thin, using a sharp chef’s knife.
Heat a large, flat nonstick pan. Add the oil. Or use non stick spray for more even coverage. Place the tofu in a single layer on the pan and fry on medium heat. Dont move the tofu around.
When the tofu is golden, turn the pieces over and cook the other side till golden. This will take about 6 minutes.
Press the tops of the tofu slices to squeeze out any remaining water.
Whisk together the soy sauce, marmalade, lemon juice and sriracha.
Reduce the pan to low and pour the marmalade mixture over the tofu. Make sure all the tofu is evenly coated. Cook on low heat for about 1 minute, turning once.
Make sure the heat is on low, otherwise the sugar in the marmalade will burn!
The tofu will quickly absorb all the sauce and will be coated with a nice sticky glaze. To serve, garnish with cilantro or green onion.
Some Tasty Variations
Try adding a tsp each of minced ginger and garlic to the sauce
Instead of cutting the tofu thin, cube it and shallow fry in oil till all sides are golden
Saute the tofu with some peppers and onions and toss the whole thing in the sticky sauce!
{ 9 comments… read them below or add one }
you have a lovely space here. this is an enticing combination of flavours.
[Reply]
Yum, this sounds and looks fantastic!
[Reply]
wow, this sounds good.
we get panda brand “savory baked tofu” at our local food coop. I would bet that this glaze recipe would work for a homemade version of “sticky orange baked tofu” as well. slow oven for a long time.
[Reply]
Edward, im sure the panda baked tofu will work very well! The baked tofu I get at my local Asian store is dense and firm, if yours is like that, you wont even need to weight the tofu to get the liquid out.
[Reply]
MMMMM… these look so tasty and familiar!
[Reply]
wow, this looks really delicious to me!
[Reply]
Really nice to look at… I’m sure it’s good too!
[Reply]
I am making this today since it is just me at home and I don’t have to hear grumbling about no meat at the table! I can’t wait to try it! I’ll let you know how it turned out
[Reply]
Wow! This sounds so good and easy! I look forward to trying it and other recipes. My first time working with tofu was OK but I didn’t do it right. The site looks really nice and sounds like you’ve really been around the world! Makes me well up with tears of envy! *smile* Sounds amazing.
[Reply]