Zesty and bright, with a hint of smokiness from the paprika, our Smoky Tofu in Citrus Ginger Sauce is an easy unique take on tofu. The sauce is a blend of pineapple, orange, and ginger mixed with a touch of soy sauce. A dash of sesame oil lends a slightly nutty flavor, making it an impressive starter.
Tofu is a versatile ingredient made of soy milk pressed into solid white blocks of varying firmness. Originally found as a moldy heap discarded found to be edible and made into Tempeh in Indonesia. In China, it accidentally formed into firm curd “Tofu” as Nigari, a leftover mineral residue after salt production fell into some leftover soya milk. Every Far-east Asian country owns its wondrous Tofu masterpiece with a unique name famous in its own country.
You can prepare 1000 recipes and more, from the simplest to the most divinely elegant, complex meals with tofu. Our humble bean has nourished millions of souls for over 2000 years or more in the east. This soy baby can take form in every tasteful delight you have ever dreamt imaginable. To enjoy tofu in its “kaleidoscopean” forms, you have to visit Asia, especially the Far-east. We take tofu in the morning as a curd, a soft, smooth, silky firm cream, at lunch in stir fry and sauteed vegetables and various assorted dishes and soups at dinner time and as a dessert at any time.
Its health benefits are vast and wide. Tofu consists of 18 amino acids of the 20, which our body requires. It even consists of more vital energy and nutrition than meat. Soybeans are high in estrogen, mineral, essential oils, and vitamins. When eaten as raw soy, baby beans are called Edamame. A cup approx. 155 gms / 5.4 oz. of cooked edamame yields 18-19 gms / 0.63 oz of protein. The protein content in soy is unmatched by most plant proteins. They render all the essential amino acids for body requirements, allowing the healthy regeneration of our cells, especially the muscles.
For this dainty starter, marinating with tofu will take time. You will need a little patience before enjoying this as a starter or add-on to the main dish. However, the results are worth the wait, and you will be surprised by how the marinade transforms the tofus’ texture and flavor.
Tofu with ginger sauce in oven
- 4 tbsp ginger juice
- 1/2 cup soya sauce
- 1 cup of orange juice
- 500 gm block firm tofu
- 1 tbsp roasted sesame oil
- 1 tsp smoked paprika powder
- 1 cup pineapple pulp (fresh pineapple blended in a liquefier)
- 1 tbsp rice starch, kudzu, or corn starch to thicken the sauce. (optional)
Cut the tofu into 2cm cubes and place in a bowl.
Prepare the marinade by adding all the rest of the ingredients into a bowl and mixing well.
Place the tofu cubes into the marinade and ensure that the tofu is fully submerged inside the sauce to allow maximum absorption. Marinate this for 4-6 hrs.
Preheat the oven at 180°c/356°f
Drain the sauce into a bowl over a colander and set the sauce aside.
Spread the tofu out on a baking tray evenly and place in the oven for 30 minutes.
While the tofu is cooking, take half a cup of the leftover marinade and add 1 tablespoon of rice starch, kuzu (kudzu), or cornstarch.
Place the remaining sauce in a small pot over medium heat and bring to a slow boil.
Once it begins to boil add the sauce with rice starch or cornstarch to the mixture and stir until it thickens. This can be added over the tofu or salad.
Remove the tray from the oven and serve it with the main meal as a starter or use it as a garnish over a salad. You can use the thickened Citrus Ginger mixture as a sauce.