This Grilled Tangerine Tofu Recipe is easy, delicious and even non-tofu fans love it! The combination of the sweetness of the citrus and heat of the chilis in the marinade is out of this world.Please don’t judge — I have an aversion to representing foods as things they’re not. For example Tofurkey and vegan bacon are not my thing. They are tofu or like products made to taste like something else.
If you like tofu – and I like it a lot — just eat tofu! It doesn’t have to be shaped into a chicken or any other bird, for goodness sake!
Inspiration for Grilled Tangerine Tofu Recipe
I’m always inspired to create recipes using tangerines during Ojai Pixie season — they’re amazing!
When I got a bag of Melissa’s spectacular Ojai Pixie tangerines, I knew exactly how I wanted to use them!
One thing I love about tofu is that it’s quite porous and therefore able to easily absorb any flavors added to it.
The spicy marinade I’m sharing in this recipe today is ideal to flavor tofu.
And the char from the grill adds beautifully to this tangerine tofu, too.
These tangerines are seedless, incredibly juicy, super delicious, and simply stunning to look at!
Their season is typically March through late May.
Tofu should not be thought of as a food just for vegetarians — everyone can enjoy it!
I love this Grilled Tangerine Tofu on its own as an appetizer or side dish, and you can also toss it into salads for an fantastic main course.
More delicious tofu recipes:
- Vegetarian Mint Stir Fry With Tofu Noodles
- Sesame Sriracha Honey Glazed Tofu Broccoli
- Tofu “Sashimi” Recipe with Basil
- Baked Tofu Ginger Vegetables
- Miso Garlic Ginger Tofu
- Vegan Mapo Tofu
This Grilled Tangerine Tofu Recipe is easy, delicious and even non-tofu fans love it! The combination of the sweetness of the citrus and heat of the chilis in the marinade is out of this world.
In a shallow baking dish (8 X 8-inch is perfect), combine the tangerine juice, Mirin, Tamari and chili paste. Set aside.
Drain the tofu and cut in into 2-inch squares, about ½-inch thick. Place them in the marinade, turning them to quickly coat both sides. Cover with plastic and marinate for 30 minutes at room temperature. Then flip each tofu square over and marinate for another 30 minutes.
Preheat a stove-top grill, remove the tofu from the marinade, place it on a large plate and drizzle or brush it lightly with grape seed oil. (Save the marinade!)
Once the grill is hot, put the tofu squares on, at least an inch apart. If you don't hear the sizzling sound, wait until you do, or your tofu will not brown and caramelize. Cook each side until nicely marked, about 2 minutes each.
In a small sauté pan, bring the marinade to a boil and then reduce it to a simmer for about 5 minutes. Pour this over the tofu when it's done.
If you don't have a stove-top grill, you can sauté the marinated tofu.
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