====== 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]].