Tofu a l'orangeLoads of spices and zest, fresh orange make this tofu dish stand out this Spring! It offers an Asian twist on the classic dish that uses tofu instead of duck. 

Tofu a l’Orange

Created by House Foods America



1 House Foods Premium Tofu or Organic Tofu, Extra Firm
2 tsp. paprika
1 tsp. lemon pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. chili powder
½ tsp. turmeric
½ tsp. salt
1 tbsp. olive oil
2 tbsp. rice vinegar
Cooking spray


3 tbsp. extra virgin olive oil
1 ½ cups diced onions
2 cloves garlic, crushed
1 tbsp. agave nectar
3 tbsp. balsamic vinegar
½ cup golden raisins
1 cup orange juice
 3 tbsp. all fruit apricot jam
1 ½ cups vegetable broth
1 tbsp. seasoned rice vinegar
½ tsp. salt

Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper and spray lightly with cooking spray.
Squeeze as much liquid as possible out of the tofu and dice into 1-inch cubes.
In a mixing bowl, create spice marinade with sweet paprika, lemon pepper, garlic, onion and chili powder, turmeric and salt.
Carefully toss it all together so all the spices coat the tofu.
Add olive oil and rice vinegar and toss again.
Arrange tofu in a single layer on prepared baking sheet.
Bake at 400 degrees for 30 minutes.
In the mean time, heat up 3 tablespoons of olive oil in a large skillet.
Add diced onions and crushed garlic and cook until they begin to soften (4 minutes).
Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.
Add raisins and orange juice and apricot jam.
Add vegetable broth, rice vinegar and salt. Cook at medium-high heat for 5-7 minutes.
Add baked tofu, reduce heat and simmer for 20-25 minutes. (The soupy mixture should cook down into a glaze.)
Serve over rice.

*Recipe and image courtesy of House Foods America.*