Orange Balsamic Glazed Tofu

Hello eaters!

Sorry I wimped out last night, but trust me when I say that I was in no state to post anything. Well, no state to post anything other than a bunch of sad emoticons. And I don’t even use emoticons.

You get the picture.

But today is a new day, so upward and onward.

And by onward I mean to something positive.

So let’s talk surprises.

Do you ever start cooking something and think it’s going to be great only to have it end up as a dud?

Do you ever try something and think it was a flop, only to have it grow on you?

Well eaters, the recipe I’m about to toss your way is both. I had high hopes going in, disappointment at the first bite, and redemption after a few days of fridge marinating.

So even though I experienced disappointment, it ended on a positive note so all is forgotten. Let’s hope that’s how things end up for me, too. But I digress..

So without further ado (because I could really use a happy ending and I bet you could, too)…

Orange Balsamic Glazed Tofu

1 block tofu, drained and pressed, divided

1 orange, juiced and zested

2 cloves garlic, minced

~2 T soy/tamari sauce

1/3 c balsamic vinegar

salt and pepper, to taste


1 red bell pepper, sliced into bite-sized pieces

Cut the tofu into desired bite-sized shapes. Marinate the tofu in the soy/tamari sauce and ~2T orange juice. Once that is soaked up, spread the tofu on a cookie sheet in a single layer.

Originally I was going to hold off on being neurotic about how the tofu bits were spaced, but then my habit- and order-loving fingers got the best of me.

Enter: evenly spaced tofu. My mother wouldn’t be surprised.

Bake the tofu for about 12 minutes at 425, flipping halfway through.

While the tofu is cooking, make the sauce.

In a small pot/medium saucepan heat a drizzle of oil over medium-low and sauté the garlic, just until fragrant. Add the remaining orange, balsamic, and salt and pepper, and bring up to barely a simmer. Stir the sauce occasionally, until it reduces slightly, which should coincide pretty well with when the tofu is done.

And while all of that is going on, lightly steam or sauté the pepper. Frankly, the sauce is so flavorful that a quick steam is fine.

Once all the components are done, transfer the pepper and tofu to a bowl and pour on the sauce.

Toss until everything is coated and serve atop some greens, if you like.

I dished up a healthy serving onto some baby kale and called it lunch.

I don’t know what changed about this dish from the first go around, but after a day of sitting in the fridge is was amazing.

The orange is present enough to tone down the balsamic, but it doesn’t overpower it.

The tofu is firm and salty from the soy while the peppers are on the softer, sweeter side, and together with the tangy, deep sauce it makes each bite a whole mouth experience.

By which I mean it’s fun to eat.

Can you see the fun?

So don’t let the balsamic and reducing scare you (or am I the only one who had an irrational fear of both?). This makes for a stupid easy brown bag lunch…or any other meal.

Your turn, eaters:

Do you have any irrational food or cooking technique fears?

And what’s your favorite “sit in the fridge” food?

G’night eaters!

PS-Is it painfully obvious to anyone else that the cooking photos were taken with my point and shoot and the finished dish photos were taken with my fancy camera? If so, then my fancy camera was worth every penny.


  1. Dude when I See your food I feel like I must be SO uninspired! This is why I don't buy tofu, because I can't think of what to do with it! Then I See yours and I'm like oh man, why don't I do that?!

    Those finished pictures are LOVELY!

  2. zoe says:

    i was totally going to comment on the photos! they look lovely :)

    also, sorry about yesterday <3

  3. Katelyn says:

    Magical. Magical magic.

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