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eat, drink & be vegan Publisher: Arsenal Pulp Press, Limited © 2007 by Dreena Burton ISBN: 1551522241

Reprinted with permission from the author, Dreena Burton.

Orange Sesame Tofu (p. 136)
Makes 4-5 servings (about 24 squares) - Wheat-Free

My kids love this tofu dish. It's delicious and wholesome when served with a whole grain and salad or steamed veggies, such as Coconut Lime-Rice, and Simple Swiss Chard (page 166) or a salad with "Honey" Mustard Vinaigrette (page 81). Try leftovers in rice paper wraps rolled with fresh veggies.

Ingredients

• 2 tsp. arrowroot powder
• 1/2 cup freshly squeezed orange juice (zest orange first, see below)
• 1 tsp. orange zest
• 3 Tbsp. tamari
• 2 Tbsp. pure maple syrup
• 2 Tbsp. apple cider vinegar
• 2 medium cloves garlic, minced
• 1 Tbsp. toasted sesame oil
• 1/8 tsp. sea salt
• 1 pkg. (12 oz./350 g.) extra-firm tofu, sliced 1/4-1/2 inch (5-10 mm.) thick squares, and patted to remove excess moisture
• 1/4 cup green onions, thinly sliced (for garnish)
• 1-2 Tbsp. sesame seeds (for garnish)

Directions

Preheat oven to 400˚F (205˚C). In an 8x12 inch (20x30 cm) baking dish, combine arrowroot with 2 Tbsp. orange juice and stir until fully dissolved. Add remaining juice and ingredients, except tofu, green onions and sesame seeds, and stir to combine. Add tofu and turn to coat both sides.  Cover and refrigerate to marinate for 1 hour or more, or bake it immediately. To bake, cover with aluminum foil and bake for 15 minutes. Turn over tofu, gently stir to cover tofu with sauce, and bake again, uncovered, for another 6-9 minutes, or until sauce thickens and is bubbling at edges (sauce will continue to thicken as it cools). Remove from oven, sprinkle with green onions and sesame seeds, and serve.