Feeding your family a healthy (and exciting) diet can be a challenge on busy weeknights. Simplify things with food writing and cookbook author Sarah Waldman’s new collection of recipes, and never wonder what to make again! This orange-glazed grilled tofu is a hearty vegetarian meal your family will request all the time.
Before you turn your nose up at tofu, I want to promise that firm, grilled tofu, drizzled with a soy saucey–gingery-orangey sauce is far from the dreaded world of mushy and bland. In fact, this dish reminds me of the classic Chinese orange chicken that we are all guilty of once ordering.
Kids Can: Bigger kids can shell the pistachio nuts and measure out ¼ cup. Using child-safe knives, kids can slice the zucchini into rounds and then tear up the mint leaves.
For Baby: Reserve a piece of plain grilled tofu, a few grilled zucchini rounds, and a small bowl of undressed farro. These foods can be pureed, mashed, or cut into bite-size pieces, depending on your baby’s age.
- 1 cup farro
- 1 medium zucchini, cut into 1/4-inch-thick rounds
- 5 tablespoons olive oil, divided
- 1 block extra-firm tofu, sliced 1/2-inch-thick, then cut in half diagonally
- 1 cup freshly squeezed orange juice (from about 3 to 4 large oranges)
- 1-inch piece fresh gingerroot, peeled and grated
- 2 teaspoon soy sauce
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons pure maple syrup
- 1/2 teaspoon ground coriander
- 2 tablespoons minced fresh chives
- 1/4 cup roasted, salted pistachios, chopped
- zest of 1 lemon
- 3/4 teaspoon koshers salt
- 1/4 cup finely chopped fresh mint leaves
For the tofu
Heat the grill to medium high.
While the grill heats up, bring 4 cups of water to a boil in a medium saucepan. Add the farro and cook until tender, about 15 minutes, then drain and set aside at room temperature.
In a large bowl, toss the zucchini rounds with 1 tablespoon of olive oil. Brush the tofu triangles with 1 tablespoon of olive oil. Grill the zucchini rounds and tofu triangles in a single layer until golden grill marks appear, about 5 minutes; flip and repeat on the other side.
While the zucchini and tofu cook, whisk together the orange juice, ginger, soy sauce, vinegar, maple syrup, and coriander in a small saucepan. Set the pan over medium-high heat and simmer for 10 minutes until slightly thickened.
Transfer the cooked farro to a serving platter and toss in the grilled zucchini, chives, pistachios, lemon zest, 3 tablespoons of olive oil, the salt, and the mint leaves. Arrange the grilled tofu triangles on the salad and spoon the orange sauce over the top. Garnish with some extra pistachios, mint, or chives, if you like.