Ideally we want to marinate the tofu overnight, it’s also important to press the tofu before marinating.
Steps 1 and 2 are for the day before, step 3 is about an hour before you are ready to eat, time this with the sides which will also take about an hour.
Remove the tofu from the packet, discard ant liquid.
Wrap it in a teatowel or a few paper towels and press with some weight on top for at least 10 minutes, replace the towels halfway if they get soaked through.
Place the 2 tofu in the smallest dish they fit in with room around the sides. Shake the marinade together. Pour all of the marinade over the tofu blocks and cover them.
Marinate for 24-36 hours. Flip over the block of tofu about halfway through this time, or more frequently if you can. Each time, also spoon some of the marinade from the sides over the top. The goal is to get as much of the marinade into the tofu as possible.
Heat the oven to 180.
Take a small, sharp knife and score the top of the tofu in a diamond pattern. Place the individual whole cloves, round side up, in the intersections between the lines.
Line a tray with baking paper. Slice the oranges and place the tofu on top of the sliced oranges in the baking tray.
Bake for 35-40 minutes until the top is just starting to darken.
Remove from the oven and pour over the glaze. Return to the oven and roast for another 10-15 minutes, remove from the oven once during this final minutes and spoon over any glaze that has run off. It’s ready just before it burns.
Let sit for 5 minutes.
Remove the cloves and orange.
Depending on the state of the oranges these can be used for garnish.
Carve and serve with sides.
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