1 (14-ounce) package extra-firm tofu, drained well, patted dry and cut in 1/4-inch slices
1/3 cup soy-ginger sauce (available in Asian-foods sections of grocery stores)
1 tablespoon honey
2 mandarin oranges, washed and cut in 1/4-inch slices
1 tablespoon olive oil
1 tablespoon minced garlic
2 cups fresh broccoli florets
2 whole, fresh water chestnuts, peeled and sliced (or 2/3 cup sliced canned)
Steamed white or brown rice, for serving

Preheat oven to 400 F. Brush both sides of the tofu slices with some of the soy-ginger sauce and arrange in a baking dish, overlapping as needed. Mix remaining sauce with the honey and spoon about half on top of tofu. Top with the orange slices. Bake in preheated oven for 30 minutes or until tofu is lightly browned.

In a large saute pan or wok, heat the olive oil and saute the garlic until lightly browned. Add the broccoli and water chestnuts and cook until crisp-tender. Serve over the rice with baked tofu and sauce on the side. Makes 4 servings.

— Recipe from Whole Foods Market, courtesy of the Detroit Free Press.