Turn the tofu on its side and cut it into 4 thin slices. Combine the orange juice vinegar soy sauce oils garlic ginger and red pepper flakes in a bowl and whisk. Lay the tofu in a glass baking dish in a single layer and pour the marinade over until tofu is completely submerged. Preheat the oven to 350 degrees f 176 degrees c. Turn the tofu on its side and cut it into 4 thin slices.

Sprinkle with the green onions. Back to orange ginger tofu triangles recipe. Cover with a paper towel and place a heavy skillet on top. Place remaining orange juice in a small saucepan along with brown sugar soy sauce ginger garlic and orange zest. Set aside for 30 minutes to drain excess water from the tofu.

Simmer for 2 minutes or until thickened. Stir in cornstarch mixture until completely blended. Take the entire block and cut diagonally to make 8 triangles. Serve as a starter or as a main with stir fried broccoli and jasmine rice. In a medium bowl whisk together the orange juice vinegar soy sauce oils garlic ginger and crushed chillies.

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Cover with a paper towel and place a heavy skillet on top. Add the tofu slices to the orange juice mixture in dish turning to coat. Separate the pressed tofu pieces and arrange in a baking dish in a single layer. Return the tofu to the skillet and stir to coat well in the sauce. Serve the tofu with the sauce sesame spinach and if desired jasmine rice.

Without separating the pieces place tofu on a plate. Without separating the pieces place tofu on a cutting board. A salty sweet and spicy marinade made with orange juice soy sauce ginger dried chillies and sesame oil is used to make this baked tofu dish. Arrange the tofu in a baking dish in a single layer. Without separating the pieces place tofu on a cutting board.

Lay the tofu flat again and cut the block diagonally to make 8 triangles. Combine orange juice 1 1 2 teaspoons soy sauce rice vinegar honey 1 4 teaspoon chili garlic sauce and ginger in a shallow dish stirring with a whisk. Bring to a low simmer and allow to cook for about 15 minutes. Remove cutting board and paper towels from tofu. This should yield between 8 16 triangles.

Pour the sauce into the skillet and bring to a boil. Drain the pieces on paper towels for 30 minutes with a weight on top like a chopping board or a frypan. Lay the tofu flat again and cut the block diagonally to make 8 triangles. Set aside for 30 minutes allowing time for excess water to drain from the tofu. In a medium bowl whisk together the orange juice vinegar soy sauce oils garlic ginger.

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In a medium bowl whisk together the orange juice vinegar soy sauce oils garlic ginger. Pour the sauce into the skillet and bring to a boil. Lay the tofu flat again and cut the block diagonally to make 8 triangles. Without separating the pieces place tofu on a plate. 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. Simmer for 2 minutes or until thickened. Sprinkle with the green onions. Turn the tofu on its side and cut it into 4 thin slices.