Mandarin Orange and Ginger Baked Tofu
Serves 4
Time 45 min
Serve with Whole Kitchen™ Vegetable Gyoza or Spring Roll appetizer for a complete dinner.
Special Diets:
Ingredients
- 1 (14.0-ounce) package extra-firm tofu, cut in 1/4-inch slices
- 1/3 cup prepared soy ginger sauce
- 1 tablespoon honey
- 2 mandarin oranges, cut in 1/4-inch slices
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 2 cups fresh broccoli florets
- 2 whole fresh water chestnuts, peeled and sliced (or 2/3 cup sliced canned)
- 2 cups steamed white or brown rice
Method
Preheat the oven to 400°F.
Brush both sides of tofu slices with soy ginger sauce and arrange in a 6x9-inch baking dish, overlapping as needed.
Mix remaining sauce with honey and spoon on top of the tofu.
Top with orange slices.
Bake until the tofu is lightly browned, about 30 minutes.
Heat oil in a large skillet or wok over medium heat.
Add garlic and cook until lightly browned, about 2 minutes.
Add broccoli and water chestnuts and cook until the broccoli is tender, about 8 minutes.
Serve over rice with baked tofu and additional sauce on the side.
Nutritional Info:
Per serving: 350 calories (80 from fat), 9g total fat, 0.5g saturated fat, 0mg cholesterol, 180mg sodium, 52g carbohydrates (4g dietary fiber, 17g sugar), 13g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (14.0-ounce) package extra-firm tofu, cut in 1/4-inch slices
- 1/3 cup prepared soy ginger sauce
- 1 tablespoon honey
- 2 mandarin oranges, cut in 1/4-inch slices
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 2 cups fresh broccoli florets
- 2 whole fresh water chestnuts, peeled and sliced (or 2/3 cup sliced canned)
- 2 cups steamed white or brown rice