Orange Sesame Ginger Tofu
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 7
  • 1 20 oz container of extra firm tofu
  • Juice of half an orange
  • Juice of one lemon
  • 1 tbsp rice wine vinegar
  • 1 tbsp freshly grated ginger
  • 3 cloves of garlic, minced
  • 2 tbsp Bragg's liquid aminos OR light soy sauce
  • 1 tbsp toasted sesame oil
  • Black pepper to taste
  • ½-1/3 cup warm water
  1. Remove the tofu from the packaging and drain the water well, pressing it with paper towels gently to absorb some excess moisture. Slice it up into equal rectangles and divide up according to how many servings you're making. A 20 oz packet should yield 7 servings, so you will have extra left over but the marinade is enough for the whole batch.
  2. Add the marinade ingredients to a small bowl and whisk well to combine - taste to adjust flavourings as needed.
  3. Layer your tofu slices in a shallow Tupperware box and pour the marinade on top. Allow to marinade in the fridge for 1 hour (overnight is best), flipping the box in between to ensure equal flavour absorption all around.
  4. Once done, preheat your oven to 190 C.
  5. Assemble the tofu in a baking dish and douse any remaining marinade on top. Cover the dish with foil and bake for 20 minutes before flipping and cooking for a further 15 minutes uncovered.
  6. If you have an air-fryer, you can cook them at 170 for about 12-15 minutes, just don't pour any excess marinade into the basket
Recipe by One Arab Vegan at