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Baked Tofu - PCC Deli Style


  • 2 Tbsp. avocado or canola oil
  • 1/2 cup organic orange juice concentrate
  • 1/2 cup Mirin rice wine* *Substitute Dry Cooking Sherry for Mirin
  • 1/4 cup organic low-sodium tamari* *substitute low-sodium soy sauce for tamari
  • 1/4 cup organic toasted sesame oil
  • 2 Tbsp. organic brown rice vinegar* *substitute rice wine vinegar for brown rice vinegar
  • 2 Tbsp. finely minced garlic
  • 2 Tbsp. finely minced organic fresh ginger
  • 2 lbs. organic extra-firm tofu


  • Preheat oven to 350° F.
  • Grease a medium-size casserole dish with 1 Tbsp. avacado or canola oil.
  • Combine the orange juice concentrate, Mirin, tamari, and 1 Tbsp. canola oil, brown rice vinegar, garlic, and ginger. Mix well.
  • Cut the tofu into 1/2-inch cubes and combine it with the orange juice mixture.
  • Marinate the tofu for 30 minutes, stirring occasionally with a wooden spoon.
  • Grease a 9″ x 11″ baking dish with the remaining 1 Tbsp. of oil. Pour the tofu and marinade into the baking dish.
  • Bake the tofu for 75 minutes – gently stirring every 10 minutes or so to bake all sides evenly.
  • Serve hot as an entree or an appetizer or refrigerate and use cold in salads, sandwiches, or wraps.