Name: Sticky Marmalade Tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb firm tofu (pressed and cubed); 3 tablespoons olive oil (divided); 1 tablespoon arrowroot starch ((or cornstarch)); 1 teaspoon garlic powder; 1 teaspoon ground coriander; 1 teaspoon ground chilies ((or chili flakes)); sea salt (to taste); ground black pepper (to taste); 1 tablespoon Tamari (divided); ½ cup sweet onion (fine diced); 1 inch ginger (finely minced); 2 cloves garlic (finely minced); ½ cup orange marmalade; ½ cup vegetable stock (plus extra); 2 teaspoons lemon juice; chopped chives (for garnish); toasted sliced almonds (for garnish)

If you’re craving a dish that’s both sweet and savory, look no further than this Sticky Marmalade Tofu recipe! It’s a delightful twist on traditional tofu preparations, bringing together the vibrant flavors of orange marmalade and fragrant spices. Whether you’re a seasoned tofu lover or just dipping your toes into plant-based cooking, this dish promises to be a crowd-pleaser. Serve it over rice or alongside steamed vegetables, and you’ve got a meal that’s not only delicious but also visually appealing!

Why It’s Crowd-Pleasing

Sticky Marmalade Tofu is a fantastic dish that impresses with its rich flavors and textures. The firm tofu absorbs the sweet and tangy notes of the marmalade while the spices add depth and warmth. This recipe is perfect for meal prep, weeknight dinners, or when you have friends over. Plus, it caters to various dietary preferences, making it a versatile option for gatherings. Pair it with a colorful side salad or some fluffy jasmine rice, and you have a wholesome meal that everyone will love.

Ingredient Rundown

1 lb (454 grams) firm tofu – The star of the dish, providing protein and a satisfying texture.
3 tablespoons olive oil, divided – For frying the tofu and enhancing flavor.
1 tablespoon arrowroot starch (or cornstarch) – This helps create a crispy exterior on the tofu.
1 teaspoon garlic powder – Adds a savory depth to the dish.
1 teaspoon ground coriander – Offers a warm, citrusy flavor that complements the marmalade.
1 teaspoon ground chilies or chili flakes – For a hint of heat that balances the sweetness.
Sea salt and ground black pepper, to taste – Essential for seasoning.
1 tablespoon Tamari, divided – A gluten-free soy sauce alternative that enhances umami.
½ cup sweet onion, fine dice – Its sweetness caramelizes beautifully when sautéed.
1-inch piece ginger, finely minced – Adds a fresh, zesty kick to the dish.
2 cloves garlic, finely minced – For that aromatic base note.
½ cup orange marmalade – The star ingredient, bringing sweetness and a sticky texture.
½ cup vegetable stock, plus extra – To adjust the sauce’s consistency.
2 teaspoons lemon juice – Brightens the dish and balances the flavors.
Chopped chives, for garnish – Adds a pop of color and freshness.
Toasted sliced almonds, for garnish – Provides a crunchy texture contrast.

Tools of the Trade

Non-stick skillet – Ideal for frying the tofu to achieve a crispy texture.
Cutting board and knife – For chopping the tofu, onions, and ginger.
Mixing bowl – To combine the marinade ingredients.
Measuring cups and spoons – For accurate ingredient measurements.
Spatula – Perfect for flipping the tofu without breaking it.

Mastering Sticky Marmalade Tofu: How-To

Step 1: Prepare the Tofu

Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. This step is crucial for achieving a crispy texture.

Step 2: Cut the Tofu

Once pressed, cut the tofu into cubes or slices, depending on your preference. Aim for uniform pieces to ensure even cooking.

Step 3: Marinate the Tofu

In a mixing bowl, combine 1 tablespoon of Tamari, arrowroot starch, garlic powder, ground coriander, ground chilies, sea salt, and pepper. Toss the tofu gently in the mixture until well coated.

Step 4: Cook the Tofu

In a non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the tofu and sauté until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu and set it aside.

Step 5: Sauté the Aromatics

In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion, minced ginger, and garlic. Sauté until the onions become translucent and fragrant, about 3-5 minutes.

Step 6: Make the Sauce

Lower the heat and add the orange marmalade, vegetable stock, the remaining Tamari, and lemon juice to the skillet. Stir well to combine and let it simmer for 3-4 minutes until slightly thickened.

Step 7: Combine Tofu and Sauce

Return the crispy tofu to the skillet, gently coating it with the sticky marmalade sauce. Toss well and cook for an additional 2-3 minutes, allowing the flavors to meld.

Step 8: Serve and Garnish

Once everything is well combined, remove the skillet from heat. Serve the Sticky Marmalade Tofu over rice or with steamed vegetables, garnished with chopped chives and toasted sliced almonds for an added crunch.

What to Use Instead

Arrowroot starch – Cornstarch is a great alternative if you don’t have arrowroot on hand.
Tamari – Soy sauce can be used if you prefer or need a different option.
Orange marmalade – Apricot jam can be substituted for a different fruity flavor.
Vegetable stock – Chicken stock or even water can work in a pinch, though the flavor may differ.

Things That Go Wrong

Tofu is soggy: Ensure you press the tofu adequately to remove moisture before marinating and cooking.
Too sweet: If the sauce is overly sweet, balance it with a splash of extra lemon juice or a pinch of salt.
Burnt garlic: Keep a close eye on the garlic while sautéing; it can burn quickly and turn bitter.
Sauce too thick: If the sauce becomes too thick, add a splash of vegetable stock to loosen it up.

Make-Ahead & Storage

Sticky Marmalade Tofu makes for excellent meal prep! You can prepare the tofu and sauce ahead of time. Store them separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, simply reheat the tofu in a skillet and add the sauce until warmed through. This dish can also be frozen for up to a month; just remember to let it thaw in the fridge overnight before reheating.

Reader Q&A

Can I use a different type of tofu?

Absolutely! While firm tofu works best for this recipe, you can also use extra-firm tofu for even more texture. Silken tofu is not recommended, as it will not hold its shape during cooking.

What can I serve with Sticky Marmalade Tofu?

This dish pairs wonderfully with steamed rice, quinoa, or a vibrant vegetable stir-fry. You can also serve it over a bed of greens for a lighter option.

Can I make this dish spicy?

Yes! If you enjoy heat, consider adding more ground chilies or even some sliced fresh chili peppers to the sautéed aromatics for an extra kick.

Is it possible to make this dish gluten-free?

Yes! Simply ensure that you use Tamari instead of regular soy sauce, and check that your vegetable stock is gluten-free. All other ingredients in this recipe are naturally gluten-free.

That’s a Wrap

With its delightful blend of flavors and textures, Sticky Marmalade Tofu is a dish that is sure to impress anyone at your dining table. Whether you’re looking for a comforting weeknight meal or a stunning dish to serve at a gathering, this recipe has you covered. The sweetness of the marmalade combined with the savory elements creates a harmonious balance that will leave you craving more. Don’t forget to garnish with chives and almonds for that extra flair! Enjoy your culinary adventure with this Sticky Marmalade Tofu, and happy cooking!