Tilapia and Tofu with Soy Sauce en Papillote | RICARDO

Ingredients

• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) rice vinegar
• 1/4 cup (60 ml) soy sauce
• 2 tablespoons (30 ml) corn syrup
• 2 teaspoons (10 ml) sesame oil
• 1 teaspoon (5 ml) sambal oelek
• Grated zest of 1 orange
• Pepper
• 8 rectangles 15 x 12-inch (38 x 30-cm) aluminum foil
• 12 baby bok chok, cut into quarters
• 1 lb (454 g) silken or semi-firm tofu, cut into 4 slices
• 1 1/4 lb (600 g) fillets tilapia or other firm-fleshed white fish
• 2 cups (500 ml) zucchini, cut into 1/4-inch (1/2-cm) thick slices