Ingredients
3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon fresh lime juice
1 teaspoon curry powder
16 ounces firm tofu or 16 ounces extra firm tofu
Method
Sources
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Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat oven to 425 degrees. Combine orange juice, lime juice and curry powder in a 9 x 13 glass or ceramic baking dish. Drain tofu. Cut block of tofu horizontally into three pieces. Then, with pieces stacked on top of each other, cut tofu on the diagonal from one corner to the other. Repeat the cuts on the other two corners. You should have 12 triangles of tofu. Place tofu pieces in a single layer in the baking dish and turn to coat with the marinade. Bake the tofu for about 25 minutes, turning once, until the marinade is absorbed and the tofu is browned. Serve immediately or use cold or at room temperature as a sandwich filler.