Grilled tofu steaks with orange ginger glaze

I recently got a new grill pan, and I’m really excited to start grilling more often. To break in the grill pan, I created this recipe for grilled tofu with an Asian style orange ginger glaze. I served mine with grilled baby bok choy on a bed of tricolor quinoa. The tofu can also be served with rice or noodles, and the glaze is great with other veggies as well!

ingredients

yield: six tofu steaks

one block tofu (14 oz package)

1/2 cup freshly squeezed orange juice (or juice from one navel orange)

3 tablespoons low sodium soy sauce or coconut aminos (or a combination, which is what I did)

2 teaspoons fresh grated ginger

1/2 teaspoon orange zest

2 teaspoons sugar

1/4 teaspoon cayenne pepper (less or more according to preference)

sesame seeds (optional, for garnish)

baby bok choy (optional, for serving)

cooked quinoa (optional, for serving)

method

for glaze: combine orange juice, soy sauce/coconut aminos, ginger, orange zest, sugar, and cayenne in a sauce pan and bring to a boil. reduce heat and simmer until a glaze consistency is reached.

drain the tofu block and pat dry with a clean kitchen towel or paper napkins. cut into six equal sized portions. cook tofu on a hot grill or grill pan for a few minutes on each side and brush on glaze.

serve with grilled veggies, quinoa, rice, or noodles, garnish with sesame seeds, and enjoy!

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