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Orange-Ginger Tofu Triangles

MEAGHAN87

"Yum!"
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Ingredients

1 h 25 m servings 419 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.

Nutrition Facts


Per Serving: 419 calories; 33.6 g fat; 14.6 g carbohydrates; 20 g protein; 0 mg cholesterol; 1224 mg sodium. Full nutrition

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Reviews

Read all reviews 82
  1. 117 Ratings

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Most helpful positive review

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...

Most helpful critical review

The flavor of the marinade was great, but it was too oily. I will definitely cut back on the oil next time. I would also recommend marinating it overnight and baking the tofu without having liq...

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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 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 ...

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 ginge...

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...

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.

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...

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 ...

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 wil...

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!