Serve these tofu triangles atop brown rice and sauteed or raw vegetables, such as bell peppers, carrots, mushrooms, peas and onions. The recipe makes enough sauce to enjoy this way. Use the red pepper flakes and Szechuan peppercorn to make this as mild or as spicy as you'd like.
Orange-Ginger Tofu Triangles
- 1 block of firm or extra firm tofu
- 1 cup fresh orange juice
- 1/4 cup rice vinegar
- 1/3 cup Bragg liquid aminos
- 4 teaspoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon minced ginger root
- 1/4-1/2 teaspoon crushed red pepper flakes (or more)
- freshly ground Szechuan peppercorn
- 2 tablespoons organic cornstarch
Turn the tofu block on its side and slice into three thick slices. Cut each slice on the diagonal to make six triangles. In a long, flat container with a tight fitting lid, mix together the orange juice, vinegar, aminos, sesame oil, garlic, ginger, red pepper flakes and ground Szechuan pepper. Dredge each piece of tofu in the marinade, then lay in a single layer, if possible, or a double layer. Attach the lid and let marinade in the refrigerator for two hours, or overnight if possible, flipping once halfway through.
When ready to cook, preheat the oven to 350°. Line a baking sheet with parchment paper. Remove each tofu slice from the marinade, shaking off any excess, and place on the paper in a single layer. Bake until golden and firm to your liking, anywhere from 20 minutes to 45 minutes. Check often to ensure the edges don't burn. Flip the pieces over once in the middle of cooking.
To serve, mix the reserved marinade with the cornstarch in a small pot over medium heat until thick. Pour over the top of the tofu triangles.