Baked Orange-Teriyaki Tofu with Stir Fried Broccoli and Red Peppers

This baked tofu recipe was adapted from Vegan Bites by Beverly Lynn Bennett. It can be eaten alone, on salads, in a stir fry, or with a side of vegetables. Tonight I used broccoli and peppers, along with some reserved sauce, to make a stir-fry base to add the tofu to.

Ingredients:

1 lb extra firm tofu, drained and cubed

¼ cup tamari

2 tbps apple cider vinegar

1 tbps orange marmalade

1 tbps orange juice

4 teaspoons toasted sesame oil

4 teaspoons maple syrup

1 tbps minced garlic

1 tbps minced fresh ginger

1/4 tsp crushed red pepper flakes

1 tsp sriracha

2 heads of broccoli, cut into small florets

2 red peppers, cut into strips

Sesame Seeds for garnish

Directions:

Gently squeeze tofu to rid of excess water. Cut tofu into small cubes and place in a shallow baking dish.   

Preheat oven to 375 degrees F. Place all remaining ingredients in a small bowl and whisk them together until well combined. Pour sauce over the tofu pieces in the dish and flip over each piece until evenly coated on all sides. Reserve 2 tablespoons of sauce.

Bake tofu for 20 minutes. Flip pieces over and bake for 15-20 additional minutes, until most sauce is absorbed.

Meanwhile place broccoli in a covered microwaveable container with tbps of water and cook for 2 minutes on high. Then heat the remaining sauce in a wok and add steamed broccoli and sliced peppers. Cook until lightly wilted. When tofu is done, add to wok, heat, and serve. Sprinkle sesame seeds over plate.