Ginger Orange Tofu and Vegetables

Recipe developed and contributed by Maureen Gualtieri

This quick dinner comes together in a snap—and the marinade, featuring DFC’s Ginger mustard, does most of the heavy lifting! Complimenting the tangy spice of the mustard is the sweet blood orange, an in-season citrus fruit not often seen in savoury dishes. The flavours are readily soaked up by tofu, and play well with the cornucopia of vegetables we invite you to try out. (Like the broccoli, carrots, bell peppers, zucchini, and cauliflower here!) Plate a hearty serving of each on top of steamed rice or noodles, and enjoy your simple dinner with a spicy-sweet twist.

Ginger Orange Tofu and Vegetables

(Yield: 2 servings)

1 350g block of extra-firm tofu, sliced widthwise into 8

approx. 3 c. of your favourite roasting veggies, cut into fork-able bites


2 tbsp sesame oil

2 tsp soy sauce

2 tbsp rice vinegar

juice of 1/2 blood orange

3 cloves of garlic, minced

1 tbsp gochugaru or red pepper flakes (adjust for your own heat tolerance)

1 tbsp DFC’s Ginger mustard

2 tbsp neutral oil

Press as much water out of your tofu slices as you can, by wrapping each slice in a couple paper towels or a clean dish towel and compressing evenly and gently. Then place your tofu and veggies into two separate non-reactive containers. In a small bowl, combine all the marinade ingredients except the neutral oil, and stir until emulsified. (Taste and season with salt if necessary; this will depend on the sodium levels in your soy sauce and gochugaru.) Spoon about half of the marinade over the tofu, and make sure all sides of each slice are well-coated. Stir the neutral oil into the rest of the marinade, and pour over the veggies; mix well. Cover both containers and refrigerate for at least 1 hour. Meanwhile, preheat your oven to 425 degrees F, and line two baking sheets with parchment paper.

Once the marinating time has elapsed, scoop the tofu and veggies out of their marinades—drain the leftover liquid well!— and spread them each out on the baking sheets. Roast in the oven for 30 minutes, flipping and/or stirring halfway through. Serve with rice or noodles, with soy sauce and an extra slice of blood orange to squeeze on.

You’ll need a few things to make this delicious combo: Tofu, vegetables (like zucchini, broccoli, carrots, peppers, grape tomatoes, etc.), soy sauce, sesame oil, rice vinegar, gochugaru, garlic, blood orange juice, a splash of neutral oil, and DFC’s Ginger mustard.
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