Sticky cranberry and orange glazed tofu

I had to throw out a jar of cranberry sauce a couple of months ago.  It had sat there since Christmas.  When I bought another jar for our Christmas in July, I was determined not to let this one linger quite so long.  Hence my interest in a recipe for a Leftover Cranberry Soy Sauce Tofu.

I misread the recipe and put in apple cider vinegar instead of apple cider.  Oops!  No wonder it was quite sour tasting.  I added some orange juice from some manky old oranges.  That seemed to fix it.

The first night I served it with rice and steamed broccoli.  It was good but I had fried the tofu too much and there wasn't enough sauce.  The second night, with a bit more time for sides, I made a carrot salad (like this) and fried the tofu so that there was plenty of sauce.  It didn't look as good under the blanket of sauce but tasted so much better.

I am sending this tofu to Healthy Vegan Fridays #14, hosted by Kimmy of Rock my Vegan Socks and Robin of Vegan Dollhouse.  Meanwhile I am off on holiday but have scheduled my last few Vegan MoFo posts to round off the month.

More tofu recipes from Green Gourmet Giraffe:

• Carrot and tofu pâté
• Coconut vegie and tofu stew 
• Roasted beetroot tofu burgers
• Pad see ew with tofu omelette
• Tofu bacon 
• Tofu nuggets 
• Tofu and pesto crackers

Sticky cranberry and orange glazed tofu
Adapted from Healthy Happy Life
Serves 4

500g firm tofu
1/2 cup cranberry sauce
juice of 2 oranges
1/2 cup soy sauce
1/4 cup apple cider vinegar
2 Tbsp lemon juice
1/4 cup brown sugar
1/4 tsp mustard powder
1 garlic clove, crushed
dash of freshly grated nutmeg
3 Tbsp olive oil, for frying

Press tofu (I did this for an hour but more would be better.)  Cut into 0.5cm slices.  Mix remaining ingredients in a shallow dish.  Marinate tofu in this mixture for about 1 day (I did this for about 6 hours.).  When ready to fry, heat oil over medium heat in a large frypan.  Lay tofu slabs side by side (I had to do it in two batches to fit into my frypan that is about 22-23cm in diameter.)  Spoon a little marinade over it.  Fry tofu until well browned on each side.  Pour in remaining marinade and cook until the marinade has reduced to a thick sauce.  Serve tofu with marinade sauce.

On the stereo:
Blonde on Blonde: Bob Dylan

This post is part of Vegan Month of Food September 2014.  This year for Vegan MoFo my theme is The Letter S.  Today is S for Sticky Thursdays.  Go to my Vegan MoFo list for more of my 2014 Vegan MoFo posts.