Ingredients
- 500g tofu
- 2tsp Dijon mustard
- 3tbs maple syrup
- 2tbs apple cider vinegar
- 1½tsp smoked sweet paprika
- ½tsp salt
- ⅓tsp black pepper
- 2tsp cloves (or mix in ⅓tsp ground cloves)
- 2tbs brown sugar
- 1 mandarin orange
- Pat the tofu dry using a cloth or paper towels. Use a small sharp knife to score a diamond pattern on top of the tofu. You don’t need to cut it too deeply, 2cm is fine so the marinade will be able to get into the tofu block.
- To make the marinade mix the mustard, maple syrup, apple cider vinegar, smoked paprika, salt and pepper. Place the tofu into a small container with a lid, or use a zip-lock bag. Pour over the marinade ensuring it gets into all of those diagonal cuts.
- Store the tofu in the fridge overnight or for an hour at least to allow the marinade to work.
- Preheat the oven or airfryer to 180 degrees. Line a baking dish with parchment. Place the block of tofu in the middle. Stud each diamond shape with a clove and pour most of the remaining marinade over the top of the tofu block, setting two tablespoons aside.
- Bake for 25 minutes then mix the remaining marinade with two tablespoons of brown sugar to create a thick paste, dot this over the tofu and arrange the mandarin slices around the edges. Bake for a further five to 10 minutes, until golden and crispy on top.
- Leave the tofu to rest before slicing. You can remove the cloves before serving, but I like to leave them in and place it on the table carved into slices as it looks so festive.
