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Orange baked tofu parcels (v, lf)

Beautifully tender tofu, flavoured with orange, soy sauce and ginger. An easy weeknight meal!
Makes 2 tofu parcels.

Original post (with pictures) here.

200 - 250g firm tofu (about two-thirds of a 350g pack)
1 medium orange
1 tbsp soy sauce
1 shallot, finely sliced
~2 cm fresh ginger, finely chopped
1 small carrot, finely sliced
Pepper, to season


1. At least four hours before you plan to cook the parcels, cut two tofu steaks of 100 - 150g each. If you are working off a 350g packet of tofu, each piece would be about one-third of the tofu block. (You can of course make bigger tofu pieces if desired, and adjust the cooking time accordingly.) Drain and lightly press the tofu; these don't require extensive pressing.

2. Place the tofu steaks in a large dish and cover with the juice of half of the orange, the soy sauce, the sliced shallot and the chopped ginger. Add on the sliced carrot and leave to marinate in the fridge for four hours or overnight (I did this a full 24 hours ahead of time). Reserve the other half of the orange.

3. When ready to cook, preheat your oven to 200'C and line a baking tray with baking paper. Cut two thin slices of orange from your remaining orange half.

4. Place the tofu steaks in the centre of pieces of aluminium foil, large enough to create parcels around the tofu. Drizzle the orange marinade over each steak and add an orange slice and a few cracks of black pepper. Fold the aluminium foil in at the ends and then join over the top, to create loosely packed parcels.

5. Bake for 20 minutes or until cooked through and sufficiently hot. Eat the remaining orange whilst waiting.