This is one for the tofu fans- a sweet and spicy marinade of orange juice, rice vinegar and Asian spices. A great starter.
This recipe is great . Might be an idea to add the quantity of Tofu - sounds like you would need a 500g block of firm tofu. - 08 Jan 2013
I love this recipe and make it about once a week. The tips I have for this recipe: 1) A standard 14oz carton of tofu fits into an 8"x8" pan if the tofu is cut into 3 thin slices instead of 4. I also cut each of the 3 slices into 8 triangles. 2) The sauce is enough to cover two things of 14oz tofu. Either use twice as much tofu or make this sauce all at once and use half of it (and the rest later) or use the "customize this recipe" feature at the bottom of the main page to change it to 2 servings from 4. 3) Start 2/3 to 1 dry cup of brown rice when the tofu is draining and then make the sauce then bake this and it will all end at the same time. 4) Brocolli. This is soooo good with brocolli. - 29 Jun 2005 (Review from Allrecipes USA and Canada)
I make this recipe about every other week. It is sooo good! There are a few notes to make, though. One is that there is truly a lot of marinade. I would definitely use two cakes of tofu with his recipe. I typically, based on what is in my house, substitute parsley for the cilantro and use a tablespoon of ketchup plus a teaspoon of liquid smoke for the dried chilies. I also find that the amount of oil is unnecessary. I use 1 tablespoon of each oil, and have excellent results. I also flip the tofu over a bit past halfway when baking. I usually brown these again in a dry skillet before serving. Lastly, make this recipe, you will enjoy it!! - 07 Feb 2009 (Review from Allrecipes USA and Canada)