Xanthan-Free Zone

Real food, incidentally gluten-free.

Archive for Mandarin

Orange/Mandarin Baked Tofu

This recipe is adapted from an excellent one in Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero, which is one of my favourite new cookbooks. They suggest theirs is “Caribbean-themed” but I’ve tweaked my version to be just vaguely Chinese-themed. This recipe solved my problem of having to use large amounts of tofu before it goes off; the marinated tofu keeps better in the fridge than unmarinated, and leftovers keep better than raw tofu. I buy this absolutely beautiful fresh tofu via Food Connect or sometimes at the Northey St City Farm markets,¬†which is made in Stanthorpe by Suveda and David Hardwick. It’s a firm-style tofu but much softer and creamier in texture than the ones you can buy elsewhere. I usually also make this with the super-delicious orange/mandarin juice available from Food Connect, but you can just juice an orange or use bought juice if that’s what you have.

500g firmish tofu
1/3 cup orange or mandarin juice
tsp or so orange or mandarin zest
2-3 tbsp lemon or lime juice
2 tbsp tamari or other wheat-free soy sauce
1 tbsp honey
1 tbsp vegetable oil
1 tbsp shao xing wine
2 star anise, broken up
few slices of fresh ginger

Slice tofu into 1cm slices, and combine with all other ingredients in a plastic container. You can cook it immediately, but marinating overnight makes it much, much better. When you’re ready to cook, just empty the container into a flattish baking dish (I use a china quiche dish) and bake at 180C for 45 minutes to an hour, or until most of the marinade has evaporated and the tofu is browned on the exposed corners. Serve with rice and something green.

On reflection, this could probably be baked with slices of orange, and could probably also be cooked on the stove. Enjoy!