Last night I made grilled tofu that was marinated in a citrus marinade, baked potato and salad. Since I didn’t want to waste the leftover marinade, I thickened it up and made it into a sauce to go on top of the tofu.
1 lb extra firm tofu
1 ruby red grapefruit
1 11oz can whole mandarin oranges
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon tamari soy sauce
1 teaspoon dried rosemary (fresh would probably be better, but I didn’t have any)
Take the tofu out of the packaging and wrap it in a clean tea towel. Place it on a large plate and put another large plate on top of the tofu. Weigh down with a heavy can and let it stand for 30 – 60 mins.
Juice the grapefruit and the lemon and pour the juice into a medium bowl. Discard the pulp and skin. Pour the juice from the mandarin oranges into the bowl, along with the maple syrup, olive oil, soy sauce, and rosemary. Whisk everything together, gently stir in the mandarin oranges.
Once the tofu has been pressed, remove it from the tea towel and cut into 1/2″ thick slices. You should get about 8-9 slices from a block of tofu. Place the sliced tofu in a single layer in a sealable container. Pour the marinade over the tofu, cover and refrigerate for at least 8 hours. The longer you leave it the more the marinade will soak into the tofu.
Remove the tofu from the marinade, and set the marinade aside to make the sauce. Grill the tofu on medium heat, for about 2-3 minutes per side, until you see grill marks and the tofu is heated through.
To make the sauce, pour the marinade into a sauce pan and bring to a boil. Spoon out a few tablespoons of liquid from the pan and put into a bowl. Whisk one tablespoon of flour into the liquid. Turn the heat down and slowly whisk the flour mixture into the pan. Continue whisking until the sauce starts to thicken, 1-2 minutes. Let it simmer on low until you are ready to serve it over the tofu.