✓ 4 medium Yukon Gold potatoes cut into 1⁄2” slices
✓ 7-8 ounces of water-packed tofu cut into 3⁄4” cubes
✓ Juice of 1 medium Valencia, Navel, Temple, or other juice orange (you can substitute tangerine); roughly slice the juiced orange into 3⁄4” or so slices
✓ 3 T cornstarch
✓ 1t garlic powder, 1t sesame seeds, 1⁄2 t smoked paprika, 1⁄2 t salt (or to taste)
✓ 2T red onion in 3/8” cubes
✓ (optional) 2T fresh chives cut into 3/8” lengths
Instructions
Soak potato slices in water for 1⁄2 hour or so to reduce starch then rinse/drain.
Press the tofu for a few minutes.
Mix the cornstarch and spices with the juice.
(optional) If you have time, marinate the tofu for an hour or so in the orange juice mixture; otherwise just put in the juice mixture while preparing the dish.
Preheat oven to 400degF.
Reserve 5 slices of potato.
Dunk each slice of potato into the juice mixture (if potatoes have excess moisture then first with a clean towel or paper towel dry each slice of potato) and place single layered onto a baking sheet.
Put all of the tofu on the baking sheet.
Put the remaining marinade in a small 5” or so diameter bowl along with the 5 slices of potato.
Top the baking tray with the orange slices.
Bake the bowl and baking tray for 20 minutes, flip ingredients keeping orange slices on top, and bake for 15 more minutes.
Arrange the potato (all) and tofu on a serving bowl.
Look at the bottom of the baking bowl; there will be a gelatinous ring of marinade; arrange atop the potato and tofu in the serving bowl, then top with onion and, if used, chives.
Serves approximately 4. You can optionally top with a sauce such as a hot sauce or a
blended mixture of miso, water, and raspberry.
