Orange-Teriyaki Tofu

• 9-inch square baking dish
• small bowl
• whisk
• spatula

• 1 pound firm or extra-firm tofu, sliced into 8 pieces and pressed
• ¼ c soy sauce
• 2 T rice vinegar or cider vinegar
• 1 T marmalade
• 4 t sesame oil
• 4 s maple syrup
• 1 T garlic, minced
• 1 T ginger, minced
• ½ t red pepper flakes

Arrange tofu in a single layer in the baking dish.

Whisk together remaining ingredients and pour over the tofu. Flip each piece to coat both sides.

Bake for 20 minutes, then flip and bake another 15-20 minutes, until sauce is mostly absorbed.

Serve hot, drizzled with remaining sauce.

You can make orange-teriyaki tempeh by using 12 oz tempeh in place of the tofu.

Adapted from the recipe in Vegan Bites (read my review).

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