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!
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)
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!