Asian Orange Glazed Tofu is tasty, flavourful and shows you how amazing tofu can be!
This was quite an eventful week. The end of the World Cup (so glad that final match didn’t go into penalties because my heart can’t take it!) and the first time we tried tofu at home. I will admit, I was kinda
terrified nervous but we went ahead anyway, tofu in one hand, spatula in the next.
Can I just say, I’m kinda in love with tofu now.
It wasn’t until Mr. Bakes pointed it out that I realised I had tofu every time I had miso soup at the Japanese restaurant, and I was like oh d-uh I love that stuff. But just like how some cruel person taught us that beets tastes like dirt (no, they are deliciously sweet and make amazing beet chips) someone taught us that tofu is bad for you. The truth is, it isn’t. We got tofu Non-GMO soybeans (I am all about avoiding GMOs ever since I did extensive research) and also, it’s more than possible to create tofu from many other beans, so clearly this stuff is quite normal. Don’t be afraid of tofu; I’m not trying to be reminded of meat so I won’t say it was “meaty”, but it had a wonderful texture, wasn’t mushy in any way, and best of all absorbed the flavours perfectly. Thanks to Kiersten of Oh My Veggies we felt inspired to try it!
I wish chinese food restaurants served this, because I could eat it all over again. The glaze was a great base, but the tofu absorbed it perfectly after only 10 minutes of sitting in the sauce, and was the perfect topping to my couscous. And if I thought I loved it, Mr. Bakes LOVED IT. Like, “when are we making tofu again??” loved it. Score! I’m now super interested in what else I can make with tofu. You should have seen my facial expression when I realised this magical soybean creation would soak up ANY flavour, making it perfect for dessert! Mousse! Pudding! Cheesecake! I had a sparkle in my eyes that caused Mr. Bakes to snap his fingers in front of me to bring me back to reality.
I may have created a monster…
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