Orange-Ginger Tofu Triangles Recipe

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Most Helpful Positive Review

Jun 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.

—possum81

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Most Helpful Critical Review

Oct 04, 2011

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 liquid in the pan. It will come out firmer, which I think is better for tofu. Baking as stated in the recipe, the tofu came out too soft for my liking. I thickened the remaining marinade with cornstarch for a nice sauce to serve at the table.

—ROCKETMOMKD

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103 Ratings

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Feb 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!!

—cecmar351

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Mar 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.

—Suz

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Feb 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.

—jsjlandy

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Feb 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!

—tangerine jellybean

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Nov 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.

—misterjellineck

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Jun 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

—lori

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Nutrition

Calories
419 kcal
21%

Carbohydrates
14.6 g
5%

Cholesterol
0 mg
0%

Fat
33.6 g
52%

Fiber
3.3 g
13%

Protein
20 g
40%

Sodium
1224 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange-Ginger Tofu Triangles

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 419
Calories from Fat: 302

% Daily Value *
Total Fat 33.6g 52 %
Saturated Fat 3.5g 18 %
Cholesterol 0mg 0 %
Sodium 1224mg 49 %
** Potassium 487mg 14 %
Total Carbohydrates 14.6g 5 %
Dietary Fiber 3.3g 13 %
Protein 20g 40 %
** Sugars 5.8g
Vitamin A 13 %
Vitamin C 57 %
Calcium 100 %
Iron 38 %
** Thiamin 25 %
** Niacin 48 %
** Vitamin B6 13 %
** Magnesium 30 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.