====== Glazed Tofu ======

> 3-4 servings. About 45 minutes to table.


  - //Bake the tofu//
    - Press **one 14oz block of tofu.** Skip if using super-firm.
    - Oven to 400F.
    - Grease a sheet pan.
    - Cube tofu and dump into a large close-able tupperware or a bowl with a lid. (I like 1cm cubes.)
    - Sprinkle over tofu:
      - **1 Tbsp cornstarch**
      - **1 tsp flour** (rice flour preferred)
      - **1/4 tsp salt**
      - **1/4 tsp garlic powder**
      - generous **black pepper**
    - Cover and shake to coat.
    - Add another **1 Tbsp cornstarch.** Cover and shake again.
    - Spread tofu on sheet pan and bake for 35m, stirring at the 20m mark.
  - If roasting broccoli or other veggies, prep them now and get them in the oven.
  - //Make the glaze//
    - Combine in a saucepan over medium heat:
      - **3 garlic cloves,** crushed or minced
      - **2 Tbsp tamari**
      - **2 Tbsp rice vinegar**
      - **1 cup orange juice** (squeeze 2 medium oranges) or other citrus.
      - **Zest of 1/2 orange**
      - **3 Tbsp maple syrup**
      - **1/8 tsp salt**
      - (Optional) 1 Tbsp ginger
      - (Optional) 1 tsp hot sauce
    - Bring to a simmer.
    - Mix well:
      - **1/4 cup cold water**
      - **1.5 Tbsp cornstarch**
    - Pour cornstarch mix into sauce, stirring continuously. Stir until it thickens and reduces into a glaze.
    - Taste and adjust.
  - Pour baked tofu into sauce. Toss to coat. Remove from heat.

Serve over rice with broccoli or other roasted veggies. Garnish with favorite sauce, green onion, etc.

Based on [[https://www.veganricha.com/vegan-orange-tofu-recipe/|Vegan Richa's Vegan Orange Tofu]].