Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 tbsp chenpi (dried tangerine peel)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1 green onion, thinly sliced
- 1 tsp sesame seeds
Special equipment needed:
- None
Step-by-step instructions:
1. Drain the tofu and slice it into 1/2 inch thick pieces. Place them on a plate lined with paper towels to absorb excess moisture.
2. In a small bowl, soak the chenpi in hot water for 5 minutes until it softens. Drain and finely chop.
3. In a medium bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and chopped chenpi.
4. Place the tofu slices in a shallow dish and pour the marinade over them. Use a spoon to coat the tofu evenly. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
5. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
6. Remove the tofu from the marinade and place the slices on the prepared baking sheet. Bake for 20-25 minutes, until the tofu is golden brown and crispy on the edges.
7. Transfer the tofu to a serving plate and sprinkle with sliced green onions and sesame seeds.
- Time:
Preparation time: 10 minutes
- Marinating time: 1 hour or overnight
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 170
- Total fat: 10g
- Saturated fat: 1.5g
- Cholesterol: 0mg
- Sodium: 500mg
- Total carbohydrate: 11g
- Dietary fiber: 1g
- Sugars: 7g
- Protein: 11g
Substitutions for ingredients:
- Chenpi: If you can't find chenpi, you can substitute with orange zest or lemon zest.
- Soy sauce: You can use tamari or coconut aminos instead of soy sauce.
- Rice vinegar: You can use apple cider vinegar or white wine vinegar instead of rice vinegar.
- Honey: You can use maple syrup or agave nectar instead of honey.
- Sesame oil: You can use olive oil or avocado oil instead of sesame oil.
Variations:
- Add some heat to the marinade by adding 1/4 tsp of red pepper flakes.
- Use this marinade for other proteins like chicken or shrimp.
- Serve the tofu over a bed of rice or noodles for a complete meal.
Tips and tricks:
- Make sure to drain the tofu well before marinating it to prevent it from becoming too watery.
- Use a non-stick baking sheet or lightly grease the baking sheet to prevent the tofu from sticking.
- For extra crispy tofu, broil it for the last 2-3 minutes of baking.
Storage instructions:
- Store leftover tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tofu, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tofu on a bed of greens with sliced cucumbers and carrots for a refreshing salad.
- Arrange the tofu slices on a platter and garnish with fresh herbs like cilantro or basil.
Garnishes:
- Sliced green onions and sesame seeds.
Pairings:
- Serve the tofu with steamed vegetables like broccoli or bok choy.
- Pair it with a side of rice or noodles.
Suggested side dishes:
- Steamed vegetables
- Rice or noodles
- Salad
Troubleshooting advice:
- If the tofu is too watery after marinating, pat it dry with paper towels before baking.
- If the tofu is not crispy enough, broil it for the last 2-3 minutes of baking.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chenpi is a traditional Chinese ingredient made from sun-dried tangerine peel. It is commonly used in Chinese cuisine to add citrusy flavor to dishes.
Flavor profiles:
- This dish has a savory, sweet, and citrusy flavor with a hint of sesame.
Serving suggestions:
- Serve the tofu as an appetizer or as a main dish with a side of rice or noodles.
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Region: Chinese