14 oz extra-firm tofu
¼ cup extra-virgin olive oil
¼ cup soy sauce
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon liquid smoke
1 teaspoon dried mustard
1 ½ teaspoon paprika
2 ½ teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 orange, sliced
The day before serving the tofu, drain any excess liquid and place between two clean, dry towels. Stack several flat, heavy objects on top (books, pans, etc.) to remove all excess liquid. Replace the towels with dry ones and press again. Repeat until no more liquid can be extracted.
Whisk together the olive oil, soy sauce, honey, brown sugar, liquid smoke, dried mustard, paprika, garlic powder, onion powder, and black pepper until combined.
Place the tofu into a small, deep dish and pour the marinade over. Cover the entire dish in cling film and marinate for 24 hours. Flip the tofu at least once, but more times if possible, to ensure even absorption of the marinade.
Preheat the oven to 375 F and double-line a small baking dish with aluminum foil. Lay down a bed of half of the orange slices and place the tofu on top.
Bake the tofu for 50-60 minutes, or until the edges start to look crisp, almost burnt.
Allow the tofu to rest for 10-15 minutes, then remove the tofu from the orange slices and serve on a bed of the remaining orange slices.
