Sweet & Smoky Glazed Tofu Ham

• servings: 4 servings

Ingredients

FOR THE MARINADE:

1⁄4 cup olive oil

1⁄4 cup tamari or soy sauce

1⁄4 cup pure maple syrup

2 tablespoons liquid smoke

1⁄4 cup packed brown sugar

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

FOR THE TOFU:

1 (14-ounce) package extra-firm tofu, pressed

8 thin orange slices

20 to 25 whole cloves

FOR THE GLAZE:

1⁄2 cup fresh orange juice

2 tablespoons smooth apricot jam

1 tablespoon whiskey

2 tablespoons packed brown sugar

1⁄4 teaspoon ground ginger

1⁄4 teaspoon smoked salt

1⁄4 teaspoon freshly ground black pepper

Directions

MAKE THE TOFU:

In a shallow dish, whisk together all the marinade ingredients. Place the block of tofu in the marinade, turn to coat, and marinate in the refrigerator for at least 4 hours, and up to overnight.

Preheat the oven to 375°F. Line a 9-by-13-inch baking pan with parchment paper.

Arrange the orange slices in an even layer in the center of the parchment. Place the marinated tofu block on the bed of oranges.

Carefully score the top of the tofu block with a sharp knife in a diamond pattern, about 1⁄4 inch deep. Press the whole cloves into the intersections of the cuts (at the corners of the diamonds). Bake for 1 hour.

IN THE MEANTIME, MAKE THE GLAZE:

Combine all the glaze ingredients in a small saucepot and bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced by half and thickened, about 20 minutes. Remove from the heat and set aside.

After the tofu has baked for 1 hour, remove it from the oven and pour the glaze evenly all over the top. Bake for an additional 30 minutes.

Allow the tofu to cool for about 5 minutes before slicing to serve.

Notes

From Post Punk Kitchen Blog:

https://www.theppk.com/2016/12/sweet-smoky-glazed-tofu-ham/

To press tofu, simply wrap in a paper towel, then a kitchen towel. Put a heavy book on top, and a few cans of beans on top of that. Flip over after 30 minutes and press the other side for another 30. You do this so that it gets nice and firm and absorbs plenty of marinade!