117 Ratings
  • 5 star values: 55
  • 4 star values: 36
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 1

Yum!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Turn the tofu on its side, and cut it into 4 thin slices. Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a cutting board. Cover, with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes, allowing time for excess water to drain from the tofu.

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  • In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger, and red pepper flakes. 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 and cilantro. Cut the stems off the chiles, remove the seeds, and place the chiles in the baking dish. Cover with plastic wrap, and refrigerate for at least 30 minutes, and up to overnight.

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

419 calories; 33.6 g total fat; 0 mg cholesterol; 1224 mg sodium. 14.6 g carbohydrates; 20 g protein; Full Nutrition


Reviews (82)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/29/2005
I love this recipe and make it about once a week. The tips I have for this recipe: 1) A standard 14oz carton of tofu fits into an 8"x8" pan if the tofu is cut into 3 thin slices instead of 4. I also cut each of the 3 slices into 8 triangles. 2) The sauce is enough to cover two things of 14oz tofu. Either use twice as much tofu or make this sauce all at once and use half of it (and the rest later) or use the "customize this recipe" feature at the bottom of the main page to change it to 2 servings from 4. 3) Start 2/3 to 1 dry cup of brown rice when the tofu is draining and then make the sauce then bake this and it will all end at the same time. 4) Brocolli. This is soooo good with brocolli. Read More
(87)

Most helpful critical review

Rating: 2 stars
06/17/2011
This was edible but I have most of the complaints that others have listed. Too oily; not enough orange flavor (even though I added several inches of orange peel to enhance it). The vinegar and soy more or less took over the main flavoring. Wasn't particularly impressed with this dish. Read More
(4)
117 Ratings
  • 5 star values: 55
  • 4 star values: 36
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 1
Rating: 5 stars
06/29/2005
I love this recipe and make it about once a week. The tips I have for this recipe: 1) A standard 14oz carton of tofu fits into an 8"x8" pan if the tofu is cut into 3 thin slices instead of 4. I also cut each of the 3 slices into 8 triangles. 2) The sauce is enough to cover two things of 14oz tofu. Either use twice as much tofu or make this sauce all at once and use half of it (and the rest later) or use the "customize this recipe" feature at the bottom of the main page to change it to 2 servings from 4. 3) Start 2/3 to 1 dry cup of brown rice when the tofu is draining and then make the sauce then bake this and it will all end at the same time. 4) Brocolli. This is soooo good with brocolli. Read More
(87)
Rating: 5 stars
02/09/2009
I make this recipe about every other week. It is sooo good! There are a few notes to make though. One is that there is truly a lot of marinade. I would definitely use two cakes of tofu with his recipe. I typically based on what is in my house substitute parsley for the cilantro and use a tablespoon of ketchup plus a teaspoon of liquid smoke for the dried chilies. I also find that the amount of oil is unnecessary. I use 1 tablespoon of each oil and have excellent results. I also flip the tofu over a bit past halfway when baking. I usually brown these again in a dry skillet before serving. Lastly make this recipe you will enjoy it!! Read More
(27)
Rating: 5 stars
03/04/2006
This is a great recipe and was described by my fussy eater sister as "funky" vegan food. I used light soy sauce and did not use any canola oil in an effort to reduce fat. I used jar minced ginger and added in a teaspoon of jarred chilli and forgot the cilantro. (still tasted great will try with it next time)I prepared the tofu per the recipe and with no time for marinating just put it in the oven for 30 mins. After baking there was plenty of sauce (I didn't take out any as suggested)I tipped the tofu and sauce in a wok with some frozen stir fry vegetable mix coooked it all together and then served it over rice. Everyone loved it. The aromas from cooking made everyones mouth water. This recipe is set to be a regular at our place. Thanks for the recipe Meaghan it has great asian inspired flavours. Read More
(25)
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Rating: 5 stars
02/20/2007
I may never need to order out for tofu again! It takes a while but is not time-consuming. I baked them for about 40 minutes then broils them for 20. They were crisp on one side and tofu-textured on the other. I might flip them over next time as in today because I had enough leftover sauce to reuse it for another batch! Read More
(15)
Rating: 5 stars
02/07/2011
This was my first time having tofu. I think this recipe is great! I ate mine over a plate of basmati rice with cilantro and green onion on top. Read More
(14)
Rating: 5 stars
11/22/2004
Yum. This reminds me of a dish that I had in a little cafe on the north shore of Kauai. I would recommend freezing and thawing the tofu first to give it a chewier texture. I also added a few handfuls of fresh broccoli for the last ten minutes of cooking and covered the dish. That was really tasty and the brocolli came out perfectly tender-crisp. The sauce is excellent and tastes even better the next day. Thanks for the recipe. Read More
(12)
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Rating: 5 stars
06/03/2008
This has to be my favorite recipe. I have all the omnivores in my family eating it. They love it too. I make a batch of Jasmine rice add some fresh pineapple and pour the tofu and sauce over it. Yummy Read More
(12)
Rating: 4 stars
03/20/2008
These were very good but came out oily. Next time I would leave out the canola oil altogether. I added a little extra orange juice because I was worried they wouldn't be orangey enough. I will definitely make them again! Read More
(11)
Rating: 5 stars
10/01/2004
This was delicious....I didn't pour off any of the marinade before baking and then when it was done I spooned the extra over steamed broccoli and served it with jasmine rice! It was fabulous! Read More
(9)