Sometimes I like to relax by trying out new recipes. I know it’s weird but if I have the time to relax, then I usually have the time to try cooking something new.
I’ve been eyeing the Zesty Orange Mojo Baked Tofu recipe from the Viva Vegan! cookbook. Since I’m staying at a resort with a full kitchen, it’s an ideal time to give it a go (I don’t have to clean the oven if it makes a big mess. Not that I’m going to make a mess on purpose or anything.)
It came out great, a bit differently than the actual recipe, seeing as I totally forgot about zesting the orange. I just squeezed it for the juice and threw the rest away. I only realize this as I’m staring at the remains of the orange in the trash, thinking I was suppose to zest that first.
And I had only bought one orange specifically for the recipe. Oops. So it’s just Mojo Baked Tofu. No zesty orange. Next time I try the recipe, I’ll be sure to have all of the ingredients plus extras.
On a side note, since I was traveling, I was only able to find super-firm tofu (all the other tofu was sold out). Super-firm is like the next step up from extra-firm. It’s very firm. When they say super-firm, they mean super-firm.
Stick to extra-firm to achieve that chewy outside, creamy inside kind of baked tofu. Super-firm makes it chewy all the way through.
Zesty Orange Mojo Baked Tofu
Serves 3 to 4
Time: About 55 minutes
1 pound extra-firm tofu
2 tablespoons olive oil
1 tablespoon soy sauce
1/2 cup freshly squeezed orange juice
2 tablespoons lime juice
1 tablespoon olive oil
Grated zest of 1 orange
4 cloves of garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
Freshly ground black pepper
1. Slice the tofu into eight 1/2-inch-thick slices and dab the slices dry with a paper towel or clean kitchen towel. Press the tofu if desired. Preheat the oven to 400 degrees F. In a shallow glass 9 by 12-inch baking dish, combine the olive oil and soy sauce. Lay a tofu slice in the baking dish, pressing it into the sauce mixture. Flip and press again to coat with the mixture. Bake for 20 minutes; remove from the oven but don’t turn the oven off. The tofu will be bubbling and juicy.
2. Combine all the marinade ingredients in a small bowl and stir well.
3. Flip each piece of tofu and pour the marinade over tofu; the marinade will nearly cover the top of the tofu. Bake for another 30 minutes until the tofu is firm and any remaining marinade has thickened up a little bit. Bake longer if an even chewier texture is desired. Serve the tofu hot and topped with any remaining marinade juices from the baking pan.
From the book Viva Vegan! by Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2010. www.dacapopresscookbooks.com
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