Marinated grilled tofu triangles topped with an Asian-inspired ginger-orange sauce and the tangy sweet touch of goldenberries. A great summer recipe!
Mince the ginger.
Mix all the marinade ingredients in a large container.
To form triangles with the block of tofu, first place it on its side and slice it into 4. Then, place the block on its largest surface, and slice it in half and then cut the halves diagonally.
Place the triangles in the marinade and refrigerate for 30 minutes, or overnight.
Mix the orange juice and goldenberries in a small saucepan, and bring to a boil over medium heat. Let it boil until the goldenberries are fully rehydrated (when they are soft and round again).
In a skillet over medium heat, fry the tofu triangles in oil.
Meanwhile, add the remaining sauce ingredients to the saucepan containing the goldenberries and bring to a boil over medium heat. Reduce the heat and allow the sauce to caramelize for about 10 minutes.
To serve, place the tofu triangles (about three per person) on a bed of rice and/or steamed bok choy, and pour the sauce over it. Garnish with sesame seeds.