I usually shy away from dishes that are fried because I'm slightly afraid of the hot oil. Do be sure to wear an apron- don't make the same mistake I did. The shirt I was wearing is now spotted with oil and I'm working on getting those stains out sigh. Good thing my mom is coming to visit in a few weeks! Anyways, the only thing I'd do differently than I did tonight was put more oil in the pan and actually let the tofu cook until it was crispy. Even thought I took it out when it was only slightly browned it was still really tasty. The only complaint I have about the recipe is the texture of the cornstarch between my fingers when I was coating the tofu- it elicited a nail-on-chalkboard type of reaction from me. But I'm kind of weird so it was probably just me. Don't let this deter you from making the dish!
Oh and can I talk about the sauce? It is so tasty and much healthier than what you get in the bottle at the store. All natural sugars are a better choice any day over the processed stuff. OK so go make this dish and buy the cookbook.
1 14-oz package extra-firm tofu, drained and pressed
1 cup orange juice
peel from 1/4 orange, cu tinto 1/4-inch strips
2 Tbs agave nectar
1 Tbs soy sauce
1 tsp grated fresh ginger
1 garlic clove, minced
1/2 tsp ground coriander*
canola oil for frying
1/4 cup cornstarch or arrowroot
1 1/2 tsp sea salt
2 Tbs chopped fresh cilantro
2 cups cooked rice, for serving
1. After pressing the tofu, cut into 1/2-inch cubes and set aside. In a small bowl, mix orange juice, orange peel, agave, soy sauce, ginger garlic and coriander. Set aside.
4. Heat a large skillet over medium-high heat and add fried tofu and orange juice mixture. Let cook until the sauce bubbles down to a thick syrup. Turn off heat and mix in cilantro. Serve over rice.
|Our main dish over rice, with a side of garlicky greens.|