Ingredients:
1 lb firm tofu
1 cup fresh orange juice
1/4 cup rice vinegar
1/3 cup soy sauce
1/4 cup canola oil
4 teaspoons dark sesame oil
3 garlic cloves, minced
1 tablespoon fresh gingerroot, minced
2 green onions, cut into 1-inch strips
1/4 cup fresh cilantro, coarsely chopped
1 -2 fresh red chili peppers, seeded and cut into strips
Directions:
Place tofu block onto short-side and slice into 4 square wedges (they will be thin). Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a plate. Cover with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes to drain excess water from the tofu.
In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger.
Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion, chili strips and cilantro. Cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
Preheat oven to 350 degrees.
Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.
Servings: 4
Time preparation: 15 min.
Time total: 90 min.