½ red chili, minced
2 garlic cloves, crushed
1 teaspoon ginger, shredded
2 teaspoons of mustard
3 tablespoons of orange jam
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 teaspoon soy sauce
1 ½ pounds of tofu, cubed
1 tablespoon white sesame seeds for garnishing
1 medium spring onion, chopped (for garnishing)
- Add the red chili, garlic, ginger, mustard, orange jam, lemon juice, olive oil, and soy sauce to a small bowl. Mix until even.
- Add the cubed tofu to a roomy baking dish. Coat with some of the sauce, then bake for 60 minutes at 360⁰F/180⁰C.
- Serve the dip over the baked tofu. Optionally, garnish with sesame seeds and spring onion.