On a busy weeknight, this is my go to dish. Its quick and easy to make if you have pressed tofu lying around. I like to serve this hot and sweet marmalade glazed tofu with some steamed broccoli and brown rice for a complete meal.

If you are not a tofu fan, but want to start incorporating some tofu in your meals, this is the perfect dish to start with. The glaze is sweet, spicy, and coats the tofu beautifully. I like to cut the tofu into small triangles (a method I learned from Vegan Yum Yum). The thinner you cut the tofu, the better results you will get with this recipe.

I originally posted this recipe a long time ago as sticky orange tofu thins. This continues to be one of my most popular posts, so I thought I should repost it, with updated photos. Checkout the old post to see what rubbish my photos were!

My original recipe requires you to slice the tofu as thinly as you can, that way you get to enjoy more of the orange glaze with every bit of tofu.

Hot and Sweet Marmalade Glazed Tofu Recipe

Inspired by this recipe from Vegan Yum Yum
Serves about 2

Ingredients
one 15 oz package of firm tofu, drained and pressed
A few drops of oil
For the glaze
4 tablespoons soy sauce
4 tablespoons orange marmalade. Substitute with brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon or to taste sriracha or any other hot chili sauce
1 tablespoon chopped mint or cilantro for garnish

Method

1. Slice the tofu into small triangles. The thinner you slice the tofu the better
2. Whisk together the marmalade, soy sauce, lemon juice and sriracha and set aside
3. Heat a few drops of oil and large, flat non-stick skillet. Place the tofu slices on the pan in a single layer. Don’t over crown the pan, do this in batches if needed.
4. Cook the tofu on medium heat, till it is browned on both sides. Gently press on the tofu using the back of a wide spatula to release any excess water, as the tofu cooks.
5. When the tofu is browned, reduce heat to low and pour the glaze all over the tofu
6. Let the glaze bubble and thicken, while stirring gently and flipping the tofu slices. This will happen quickly, so make sure you keep the heat on low to prevent the marmalade from burning. When the glaze has thickened and the tofu is well coated, about 1 minute, turn off the heat.
7. Garnish with chopped mint or cilantro
8. Serve with steamed broccoli and brown rice

I never eat marmalade on toast, it’s so boring! Marmalade exists for a higher purpose. Grill up some tofu with soy sauce and this marmalade. You can use this as a glaze on pretty much anything! Use it on pancakes.
Serve marmalade with brie and crackers Make an orange ginger cocktail, with some orange or pineapple juice, couple spoons of the marmalade and some rum. Or layer sponge cake with orange ginger marmalade and chocolate..heavenly!

Orange – 2 large
Water or Orange juice– 2 cups
Water – ¼th cup
Ginger root– 6 oz root
Sugar – 1 ½ cups
Fruit Pectin Powder – 3/4th of a 1.75 oz packet
Green Tea or Jasmine Tea – 1 tsp
Baking Soda – pinch
Lemon Juice – 1 tsp
Food coloring – 1 drop red, 3 drops yellow. Optional.

Zest the oranges, place zest a bowl. Then peel the skin and discard. Remove pith, seeds and any thick membrane. Squeeze the orange over the bowl and extract as much juice as you can. Chop up the remaining fruit and add to the bowl. You should have about 2 cups of orange juice, pulp and zest (from the 2 oranges).

Peel and grate the ginger. Squeeze the ginger juice out. Use between 2 tbsp to 1/4 th cup depending on how strong you want the ginger taste to be in the marmalade. I used 1/4th cup ginger juice because I love bold flavors. I also added a tbsp of finely chopped ginger pieces.

Place the ginger juice, orange zest, pulp and juice plus 2 cups of water or orange juice in a large heavy pan. Add the baking soda. Bring to a boil. Then reduce to medium-low and simmer 20 minutes.

In the meanwhile, boil 1/4th cup water. Add the green tea and turn off heat. Let it steep about 5 minutes. Strain and reserve the tea.

After 20 minutes of simmering, the orange and ginger should have thickened. Add the tea. You will have about 3 cups of liquid now.

To this add the fruit pectin. Bring to a rapid rolling boil, stirring often. Once the mixture is at a vigorous boil, add the sugar. Let it reach a rolling boil again. Stir constantly for another 2-3 minutes.

Turn off heat. Add the food coloring and lemon juice and stir. Leave to cool and then refrigerate. Alternatively, can the marmalade at this point.

You’ll notice in the photo that the marmalade is a bit runny. I only made this yesterday and the fruit pectin box says orange marmalade can take up to 2 weeks to set properly. I guess I’ll have to be patient!

Notes and Tips
Food coloring adds some depth to the marmalade’s color. But by all means leave it out, it will look great just by itself
I think orange zest adds a wonderful flavor and aroma to the marmalade, but it will add some bitterness too. So omit the zest if you don’t want that slight bitterness in the background.
If you want a stronger green tea flavor, leave the tea leaves in or steep longer
I love the ginger in this marmalade. The spiciness from the ginger hits the back of your throat. Add more or less ginger according to taste.
Low sugar pectin requires less sugar than normal pectin, so read the instructions on your fruit pectin box!