Orange-Glazed Tofu

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 55 mins

Here, water-packed tofu is roasted and basted with a bath of sweet-salty-savory flavors.


Cooking oil spray
2 (14-ounce) tubs extra-firm tofu
1large seedless navel orange, zest and sections
3tablespoons rice wine vinegar
1/3cup white or light miso
1/2cup vegetable or chicken stock
1/2cup orange juice
1/2cup mirin (sweet Japanese rice wine) or sweet sherry
2cloves garlic
3tablespoons creamy peanut butter
1tablespoon tomato paste
Cayenne or hot pepper sauce, to taste
1/8teaspoon salt
Freshly ground black pepper


  1. Preheat oven to 425F. Spray a 13-by-9-inch baking pan with cooking oil.
  2. Drain tofu. Cut each block of tofu in 4 slabs, each about the size and shape of a deck of cards. Place tofu in prepared pan.
  3. Grate rind from orange, then remove and discard the white fibrous portion just under the rind. Halve the orange, pick out seeds and place fruit and rind in the processor with all remaining ingredients. Process until smooth. Pour over tofu in baking dish.
  4. Bake 35 minutes. Remove pan, and, using tongs, turn over tofu pieces, then spoon a bit of sauce onto each. Bake about 20 minutes longer or until tofu is golden brown and there is very little glaze left. Let cool slightly, then stir browned bits around the pan edges into remaining glaze. Serve, dividing remaining glaze among the servings.

Recipe by Crescent Dragonwagon.


Want more help? Check out this step-by-step video on how to section citrus.

Watch the video

Nutritional Info *per serving

  • Glycemic Load 1.58
  • Calories 410
  • Fat 19g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 12g
  • Cholesterol 0
  • Sodium 1070mg
  • Potassium 590mg
  • Carbohydrate 31g
  • Fiber 4g
  • Sugars 20g
  • Protein 27g
  • Trans Fat 0
  • Vitamin A 4%
  • Vitamin C 60%
  • Calcium 40%
  • Iron 25%