Recipe: Mandarin Orange and Ginger Baked Tofu
1 (14 ounces) package extra firm tofu, drained well, patted dry, cut in ¼-inch slices
1/3 cup soy ginger sauce
1 tablespoon honey
2 mandarin oranges, washed, cut in ¼-inch slices
1 tablespoon olive oil
1 tablespoon minced garlic
2 cups fresh broccoli florets
2 whole fresh water chestnuts, peeled and sliced (or 2/3 cup sliced canned)
Steamed white or brown rice
Preheat an oven to 400 degrees. Brush both sides of the tofu slices with some of the ginger sauce and arrange in a baking dish, overlapping as needed. Mix the remaining sauce with honey and spoon about half on top of the tofu. Top with orange slices. Bake 30 minutes, or until the tofu is lightly browned.
In a large sauté pan or wok, heat the olive oil and sauté the garlic until lightly browned. Add the broccoli and water chestnuts and cook until crisp, tender. Serve over rice with baked tofu and sauce on the side.
From Whole Foods Market, Ann Arbor, Mich.