Description

Savory, slightly sweet, tangy, creamy, and aromatic, this elegant yet easy tofu braise includes every major flavor component. Sweet white miso adds body and a sweet savory depth while sambal oelek contributes tangy, bright heat. Winter citrus adds freshness, and coriander seed mirrors the floral brightness of the orange.

Directions

1.  
2. Gather the ingredients.
3. Place the blocks of tofu on a plate turned upside down then place another plate right side up on the block of tofu and use a large can or heavy dish to weigh down the top plate. Set the plates in the sink or somewhere the water can drain without making a mess. Press the tofu until the water stops seeping out of the sides, about 15 minutes. If the tofu is pressed too long or with too heavy a weight, it may lose its integrity and fall apart when it is cooked.
4. After the tofu is drained, blot it dry on a clean kitchen towel or paper towel. Slice the tofu into 1/2-inch-thick pieces, which should yield about 10 pieces per block.
5. Place the rice flour in a small dish and set a rimmed baking sheet large enough to hold all the sliced tofu in a single layer next to the dish.
6. Dredge the tofu in the rice flour one piece at a time. Thinly coat all sides of the tofu with the rice flour. Set the dredged tofu on the baking sheet and continue with the rest of the pieces until they are all coated.
7. Mix the orange juice and sambal together with 1/2 cup water in a liquid measuring cup.
8. Heat a large wok or 10-inch cast iron skillet over medium-high heat. When the pan is hot add enough oil to cover the bottom of the pan 1/2-inch deep. Heat the oil until it begins to shimmer.
9. Gently place as many pieces of tofu as fit in one layer, without touching, in the hot oil. Fry the tofu without turning, until it is golden and crisp on the first side. A golden color and a rougher texture will begin to show around the edges, and the oil will be visible, slightly bubbling through the tofu’s center as it cooks, this should take about 3 minutes.
10. Turn the tofu over and fry for another two to three minutes on the second side until golden and crisp. The texture will look slightly rough, and the rice flour will look almost like sand. Transfer the fried tofu back to the baking tray and fry the rest of the tofu.
11. When all the tofu is fried, pour any remaining oil out of the wok, leaving a light coating of oil. If there is a lot of rice flour in the wok carefully wipe it out with a wadded paper towel or kitchen towel and add a tablespoon of fresh oil.
12. Lower the heat to medium-low and add the ginger and garlic. Cook until they smell fragrant and the garlic is starting to look golden.
13. Add the coriander to the wok and cook stirring, until the coriander smells fragrant. Continue to cook, stirring until the garlic is lightly browned.
14. Carefully add the orange juice and sambal mixture to the hot wok and stir to scrape up any cooked bits from the bottom of the pan. Simmer the mixture until it has reduced by about one quarter.
15. Stir the miso into 1/4 cup water and stir it into the liquid in the wok.
16. Add the fried tofu back to the pan and turn it so that it is completely covered in sauce. Set the temperature to low and cover the pan. Cook until the tofu has absorbed some of the sauce and the sauce has thickened to the consistency of a gravy, about 5 minutes.
17. Transfer the tofu and sauce to a serving dish and garnish with fresh orange slices, if using, and fresh cilantro.
18.