Tofu doesn’t have to be served Asian-style with rice or noodles. Here it has been paired with mashed sweet potatoes accented with a little minced fresh ginger, as well as some quickly stir-fried bok choy with garlic. The combination was sublime and beautiful. Sambal oelek can be found in the Asian foods aisle. Look for the little jar with the green lid. Mirin should also be nearby.


14 to 16 ounces extra-firm tofu, such as Heiwa

2 Tbsp. canola oil

1/4 cup orange juice

2 Tbsp. low-sodium soy sauce, tamari or liquid aminos

2 Tbsp. sweet chili sauce, such as Frank’s

1 Tbsp. mirin

1 Tbsp. orange marmalade

1 Tbsp. sambal oelek or chili garlic sauce (less if you don’t like too much heat)

1 Tbsp. lime juice

1 Tbsp. ketchup

Cilantro for garnish


1. Cut the block of tofu across its shorter dimension into eight or nine slices. Dry them thoroughly by pressing them on dry sections of a dishtowel.

2. Add canola oil to a nonstick sauté pan and heat over medium heat until a few drops of water pop when you sprinkle them in. Add tofu slices and fry for about five minutes on each side until golden brown and slightly puffed.

3. While tofu is cooking, whisk together orange juice, soy sauce, chili sauce, mirin, orange marmalade, sambal oelek, lime juice and ketchup in a small bowl or measuring cup. Pour over tofu slices, reduce heat to low, and cook until sauce becomes slightly thickened and forms a glaze. Turn slices frequently while cooking.

4. Transfer tofu slices to a platter and garnish with cilantro. Keep the platter warm while you chop and quickly stir-fry a bunch of bok choy with garlic. You needn’t even wash out the pan beforehand.