I served Orange Cranberry Tofu when my kids had friends over and no one complained. And there were no leftovers.
Not much more to say.
This is super fast and easy – just mix together the sauce ingredients, pour the sauce over the tofu, bake for about 30 minutes and you’re done.
I use dried onions because I like the concentrated flavor, but if you don’t have any just substitute a chopped green onion or 2-3 tablespoons / 30 – 45 ml of chopped fresh onion.
The recipe calls for medium or firm tofu. The firm type will hold its shape best. Don’t use soft tofu – it will fall apart.
(For more information on different types of tofu and how to cook them, check out this Guide to Tofu Types from Serious Eats.)
The sauce thins out while the tofu is baking. If you prefer a thicker sauce, stir together 1/2 teaspoon / 2.5 ml cornstarch + 1 teaspoon / 2.5 ml water and it to the sauce before you pour it over the tofu.
- 1/3 cup / 80 ml marmalade
- 1/3 cup / 80 ml coarsely chopped fresh or frozen cranberries
- 2 tablespoons / 30 ml brown sugar
- 1 tablespoon / 15 ml balsamic vinegar
- 1 tablespoon / 15 ml dried onion flakes
- 1/2 teaspoon / 2.5 ml garlic powder or 1 clove garlic, minced
- 1 tablespoon / 15 ml orange juice
- 1/2 teaspoon / 2.5 ml salt
- 1/4 teaspoon / 1.25 ml ground pepper
- 1 lb / 454 g med-firm or firm tofu cut into 1-inch / 2.5 cm cubes
Preheat oven to 350 degrees F / 176 degrees C.
Spread tofu cubes in 8x8-inch / 20x20-cm baking dish.
In small mixing bowl, stir together the remaining ingredients. Pour over tofu.
Bake for 25-30 minutes. Serve over rice or noodles.