Orange, Ginger & Coriander Marinated Tofu
Eating marinated tofu you've made yourself, makes you feel like all your affairs are in order. That you've got all your ducks in a row, so to speak. It's slow food, but in a very gentle beginner-friendly way. If the start of this year has left you feeling a little burnt out and you haven't been feeding yourself as well as you would like - making a meal that takes a day to reach perfection, can help you start again on the right foot.
This orange, ginger & coriander marinade is sweet, salty, tangy, zesty & fresh. In other words, very grounding! Which we could all do with right now.
Start this recipe a day before.
- 450g very firm tofu, drained, sliced into slabs & patted dry
- zest of 1 orange, finely chopped
- 1/2 cup (125ml) freshly squeezed orange juice
- 1 tbsp brown sugar (or panela, coconut sugar)
- 1 tbsp tamari (or soy sauce, for non GF)
- 1 knob ginger, grated (1 tbsp)
- 1 garlic clove, minced (or drizzle of garlic oil)
- small handful coriander, finely chopped
- drizzle of sesame oil
- Prepare the tofu, then arrange the pieces in a large, shallow airtight container.
- Combine the remaining ingredients in a jug/jar/small bowl and shake or whisk well until combined & the sugar has dissolved.
- Pour the marinade over the tofu pieces so that all the slabs are covered. Pop the lid on the container, then transfer to the fridge to marinade overnight, turning the tofu over once during this time.
- When ready to eat, gently fry the tofu over low-medium heat in a fry-pan until golden on both sides. Use a little vegetable oil if necessary. During the last minute, baste the tofu in the reserved marinade by pouring it over the tofu. Consume within 2 days.