Orange Pan-Glazed Tofu

• 1 cup freshly squeezed orange juice (3-4 large juicy oranges)
• 1 tablespoon freshly grated ginger
• 2 teaspoons soy sauce
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons maple syrup (grade B)
• 1/2 teaspoon ground coriander
• 2 small garlic gloves, crushed
• 10 ounces of tofu
• 2 tablespoons olive oil
• 1/2 lime
• a handful of cilantro

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the soy sauce, rice vinegar, and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tofu into thin-ish, bite-sized pieces, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat.  When the oil is hot but not smoking, add the tofu and fry for 5 minutes or until golden brown on the underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tofu once more during this time and spoon the sauce over the tofu from time to time.

Serve the tofu drizzled with any remaining sauce and squeeze of lime, with the cilantro scattered on top. Serve by itself or over brown rice with some.

Serves 2-4

CALORIES 144 (26% from fat); FAT 9.89 (sat 1.56g, mono 5.83g, poly 2.03g); IRON 1.35mg; CHOLESTEROL 0mg; CALCIUM 1.52mg; CARBOHYDRATE 10.1g; SODIUM 9.65mg; PROTEIN 6.35g; FIBER 0.76g

Source: www.101cookbooks.com