Orange-Ginger Tofu Triangles Recipe - Allrecipes.com
Orange-Ginger Tofu Triangles Recipe
  • READY IN ABOUT hrs

Orange-Ginger Tofu Triangles

Recipe by  

"Yum!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • READY IN

    1 hr 25 mins

Directions

  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.
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Reviews More Reviews

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.

 
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.

 
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!!

 
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.

 
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.

 
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!

 
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.

 
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

 

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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.

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