Reviewed: Nov. 11, 2009

These are very tasty and easy to make. I didn't drain the marinade off before I baked them because I wanted sauce for the rice. My only problem with the recipe, hence the 4 stars instead of 5, is that the marinating time should be included in the total time. I ended up not eating this on the night I planned to because I thought it would be ready in 1 hour and 25 minutes. It did taste delicious the next night, though. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 5, 2009

I loved these flavors! I actually would've preferred more of the sauce. I pan fried these after they came out of the oven and loved them!

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vcoop

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Reviewed: Oct. 27, 2009

I was so excited to try this but then let down when it was finished. All I could taste was the soy sauce, such a disappointment.

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Qubert

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 21, 2009

Very tasty stuff! I use Bragg's Aminos instead of soy sauce and season accordingly. Even my 'meat & potatoes" husband enjoyed this!!

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mary

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Reviewed: Jul. 24, 2009

I've made this several times and it is always a hit with vegetarians and meat eaters alike. I typically marinade the tofu in a large ziplock bag over night. Doing that really soaks up the orange and ginger. This recipe is good baked, grilled or in a noodle salad cold. Delish!

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WINNIE120

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Reviewed: Jul. 2, 2009

This was delcious! A few changes I made: 1) I didn't have any green onions, so I chopped up white onions and laid them on top of the tofu to bake. They came out great 2) I also didn't have fresh cilantro so I used a pinch of dried cilantro over each triangle. 3) While the tofu was baking, I sauteed fresh broccoli & bell papper (what I had in my fridge) in the marinade (as other reviewers have mentioned, there is a LOT left) until tender but crisp. THey were a perfect addition to the meal! I served all over brown rice with a side of Sriracha...amazing!!

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los angeles

Cooking Level: Intermediate

Home Town: Cypress, California, USA

Living In: Pasadena, California, USA

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Reviewed: Jun. 30, 2009

These tofu triangles are delicious! I took some advice from the other reviewers and used about 2 tbsp canola oil instead of 1/3 cup. Couldn't have been better.

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PanicInTheKitchen

Cooking Level: Beginning

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Reviewed: Mar. 22, 2009

This was a delicious sauce! I gave it 4 stars because that is a LOT of oil - i didn't use any of the canola oil and it was fine

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mrsmaggiehunter

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Reviewed: Feb. 21, 2009

Very tasty marinade. Not sure why it calls for 1/3 cup oil. I used 1 Tbsp. instead. Makes a lot of marinade. Next time I will make half the amount, as suggested in other reviews.

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Tamara71

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

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Reviewed: Feb. 7, 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!!

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cecmar351

Cooking Level: Beginning

Living In: Bethesda, Maryland, USA

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Reviewed: Feb. 4, 2009

Very good. Next time I would bake them with even less of the sauce than I did this time. The tofu was a bit soggy, but it tasted pretty good. Added brown rice, broccoli and shredded carrots.

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freedumryde

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

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Reviewed: Jan. 23, 2009

Very good. Baking tofu gives it a good texture.

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Eliot

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 7, 2009

Very good. I will try them again soon.

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serenaalyce

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Reviewed: Dec. 28, 2008

This was VERY good!! I made half the sauce and it was perfect! I intend to keep this on hand for quick, on the run lunches! (maybe even breakfast!) Thanks so much for sharing this excellent, healthy recipe!

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dorothy

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Reviewed: Nov. 10, 2008

I love this recipe! I left out the green onions, cilantro, and chipotle peppers (I didn't have any of those things), used dried ground ginger instead of fresh, and almost completely left out the canola oil, using only a drizzle (based on other reviews). The juice dried up in the 45 minutes of bake time--next time I'll bake it in ALL of the marinade. But the tofu turned out delicious! I served it with stir-fried broccoli, green beans, carrots, and onions; with rice on the side of course. I even made another batch of marinade, warmed it on the stove, and poured in a mixture of cornstarch & water to thicken it. I served that as additional sauce for the tofu, veggies, and rice. It was fabulous--even my husband loved the flavor! (Not so much the tofu, but that's just him.)

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juliemay7

Cooking Level: Expert

Living In: Delaware, Ohio, USA

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Reviewed: Sep. 12, 2008

My only regret was I didn't make enough of this recipe! It was fantastic.

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Pepper

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Reviewed: Jun. 25, 2008

This was my first time trying tofu. The recipe itself was pretty descent. The marinade was quite tasty. Personally, though, I found that it's the tofu itself I don't care much for (due to the spongy texture). Perhaps if the tofu had been crisper, I would have liked it better... ?

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Lookin2Cook4GoodLookin

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Reviewed: Jun. 3, 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

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lori

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Reviewed: Mar. 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!

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Sandy

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

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Reviewed: Dec. 9, 2007

This tofu recipe was great. A nice combination of flavour and heat. I couldn't really taste the orange juice that much though. I left it in its marinade for the full 24 hours and I didn't drain off the excess before putting it into the oven. The extra sauce after it baked, I put over rice. Served this with steamed broccoli. Thanks for the healthy recipe, and I will make this again.

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