Orange and Tamarind Glazed Tofu

For Tofu:

350g extra firm tofu, sliced

2-3 teaspoons oil

handful of chopped fresh cilantro, for serving

For Glaze Mixture:

slightly over 1/3 cup orange juice

2 teaspoons tamarind concentrate

2-2 1/2 teaspoons soy sauce

2 tablespoons brown rice syrup

1/2-1 teaspoon sriracha (vary amount to taste)

1 clove minced garlic

Combine all ingredients for glaze. Whisk well and set aside.

Heat oil in a large non-stick skillet over medium heat. Saute sliced tofu in a single layer until browned and crisp on both sides - about 10 minutes total. Stir glaze mixture and pour over top of tofu. Allow the liquid to reduce down and thicken to form a glaze. (This can happen fairly quickly so you won't want to walk away from it.) Flip tofu to glaze both sides. Transfer to a dish and sprinkle with chopped fresh cilantro.

Serves 3.

For the Cucumber Salad: I combined chopped cucumber, chopped red onion, minced serrano peppers, and minced garlic. Tossed it all with a splash of unseasoned rice vinegar, a sprinkling of salt and a little agave nectar to sweeten.

• Orange Glazed Tofu with Bok Choy
• Pineapple Glazed Tofu, Rice Salad and Green Beans
• Apricot and Orange Glazed Tofu, Cucumber Salad and Brown Rice
• Agave-Ginger Glazed Tofu, Mango Rice Salad and Steamed Cauliflower
• Maple-Chipotle Glazed Tofu, Couscous and Carrots
• Maple Glazed Tofu with Broccoli and Sweet Potato Puree
• Pineapple-Chipotle Glazed Tofu, Grilled Asparagus and Brown Rice (this recipe is from pre-vegan days and contains honey which can be replaced with agave)

This meal is part of my February 11-17 Meal Plan. Follow the link to see the entire plan along with a grocery list.