Sticky ginger glazed tofu that’s full of flavour!
Preheat the oven to 180C, pop the lemon, garlic, chilli and ginger, mustard, soy sauce, olive oil, sugar, marmalade and ginger ale into a bowl and whisk to combine.
Cut the tofu into cubes, add to the soy sauce mixture, toss to coat and leave for half an hour in the fridge.
Place the tofu and sauce in a casserole dish, bake for 40 to 60 minutes until the tofu is golden brown and the marinade has reduced to a thick syrup. Stir every 20 minutes.
Serve with rice and pak choi, spring onions and sesame seeds.