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Sticky Marmalade Tofu

5 from 18 reader reviews
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 -4
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Ingredients

  • 1 lb (454 grams) firm tofu
  • 3 tablespoons olive oil, divided (plus extra)
  • 1 tablespoon arrowroot starch (or cornstarch!)
  • ½ teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground chillies or chili flakes
  • sea salt and ground black pepper, to taste
  • 1 ½ tablespoons Tamari, divided
  • ½ sweet onion, fine dice (about ¾ cup diced onion)
  • 1 ½ inch piece ginger, finely minced
  • 2 cloves garlic, finely minced
  • ½ cup orange marmalade
  • ¼ cup vegetable stock, plus extra
  • 2 teaspoons lemon juice
  • chopped chives, for garnish
  • toasted sliced almonds, for garnish

Instructions

  • Press the tofu for 15 minutes. I like to use this time to prep everything else!
  • Once the tofu is pressed, towel it off with paper towels and then cut into 1-2 inch cubes. Place the tofu cubes in a bowl along with 1 ½ tablespoons of the olive oil, arrowroot starch, garlic powder, ground coriander, ground chillies, salt, pepper, and ½ tablespoon of the Tamari. Toss the tofu to coat.
  • Heat a large nonstick skillet over medium heat. Once the skillet is hot, drizzle in 1 tablespoon of the olive oil and swirl it around. Add the tofu all at once and scatter it out in a single layer.
  • Brown the tofu on all sides, stirring it up here and there. This process should take about 10 minutes. Transfer the tofu to a plate and return the nonstick skillet to the stove over medium heat.
  • Pour in the remaining olive oil and swirl it around. Add the onion and sauté until translucent and quite soft, about 6-7 minutes. Turn the heat down if the onions are browning too quickly. Add the ginger and garlic and sauté for another minute.
  • Add the orange marmalade, vegetable stock, and remaining tablespoon of Tamari. Stir to break up the bits of marmalade. Season with salt and pepper and bring to a boil. Let the sauce simmer until it's thickened slightly, about 8 minutes. If it's reducing too quickly, lower the heat. You can also add more vegetable stock by the tablespoon if necessary.
  • Once the sauce is ready, add the lemon juice and stir. Give the sauce a taste and adjust seasoning if necessary (more salt, pepper, lemon etc). Return the tofu to the skillet and stir to coat. Garnish the tofu with chives and toasted almonds.

Equipment

  • Tofu Press

Recipe Notes

  • A nonstick pan is best for this recipe! It keeps the tofu from sticking and the glaze is free to swoop around the pan as well.
  • I like to grate the ginger and garlic with a Microplane so that they both "dissolve" into the marmalade sauce.
  • If you're looking to cut added sugar, I recommend checking out St. Dalfour's orange marmalade fruit spread.
  • If you like a bit of spice, I recommend finishing the marmalade sauce with a little hot sauce or chili paste!
With around 12 ingredients and in about 30 minutes, you get this flavourful sticky marmalade tofu! This filling vegan main comes together in one pan too. Super pantry-friendly!