Orange and sesame glazed tofu

For many people, tofu is a bit like Marmite – you either love it or hate it. Actually, I think a lot of people decide they hate it without ever even trying it. Maybe it’s the colour, or lack of it, or the perceived texture. Personally I really like it. It’s a good source of vegetarian-friendly protein, and you can jazz it up with all sorts of flavours, as it absorbs whatever you put it with.

It’s readily available in all the supermarkets, and as always, it’s better value if you buy it from one of the specialist Asian/Oriental stores.

This recipe is for a sweet citrus glaze, or if you decide not to reduce it so much, it could be more like a sauce. It’s light and refreshing and makes a very simple supper, served with crunchy green veg and some rice on the side.

In the images you can see I’ve griddled the tofu. While it makes it looks like nice, it can be a bit of a faff if the tofu is not really firm to start with.

An alternative is to bake it with some dry seasoning (salt, black pepper) in a hot oven. Whatever your method, it’s advisable drain the tofu well on some kitchen paper for at least half an hour before you start.

Orange and sesame glazed tofu


One cup of orange juice
Half a fresh orange, squeezed
4 spring onions
1 tsp grated ginger
2 tsp sesame seeds
2 tsp brown sugar (or 2 tsp marmalade)
2 tbsp tamari or soy sauce
1 tbsp cornflour
Two green chillies (optional)
Salt and black pepper to season
Olive oil for frying


Season the well-drained tofu with salt and pepper and either bake (200 C for 15-20 minutes), or griddle or fry until browned. Set aside.

To make the sauce, fry the spring onions in olive oil with the ginger, chillies, tamari and sesame seeds for 10 minutes. Add the orange juice and sugar (or marmalade) and simmer until the liquid is reduced by around a third. Mix the cornflour with some cold water and pour this liquid into the mixture. Continue to cook until you have a smooth, thick sauce. Add the freshly squeezed juice and the tofu and cook for a few more minutes. Season to taste.


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