For Michael Klein

Now that you have vowed to read my blog, I am giving you un petit gift: a super yummy recipe to add even more scrumptious delight to your newfound life of vegetarianism!  Careful though, the glaze is super sweet, so I'd maybe taste it as you make it and only add as much of the syrup as you need.  And I promise it's not even that difficult to make!  Also, be sure to check out the Vegetarian Times website, because I don't think they have made a bad recipe...ever.  And yes, that's where this one came from!

Fiery Tofu with Red Chilies, Orange, and Ginger

18 oz. extra-firm tofu, drained and halved lengthwise

1/3 cup orange juice

1/3 cup lime juice

1/3 cup pure maple syrup

6 small dried red chiles (such as chile de arbol), divided

4 large garlic cloves

2 Tbs. minced fresh ginger

2 Tbs. orange zest

3 tsp. canola oil, divided

1 medium onion, sliced (1.5 cups)

2 Tbs. chopped cilantro

1 Tbs. low-sodium soy sauce 

1. Line plate with paper towels.  Place tofu on paper towels, cover with more paper towels, and top with another plate and heavy can.  Let drain for 15 minutes.  Cut tofu into 3/4-inch cubes.

2. Meanwhile, blend orange juice, lime juice, maple syrup, 3 red chiles, garlic, ginger, and orange zest in bowl.

3. Heat 2 tsp. oil in large nonstick skillet over high heat.  Add remaining 3 chiles, and saute 2 minutes, or until toasted.  Transfer to plate.  Add tofu to same pan, and saute 10 minutes, or until golden brown.  Transfer to plate with chiles.  

4. Add onion and remaining 1 tsp. oil to pan, and saute 5 minutes, or until onion is golden and beginning to soften.  Return tofu and chiles to pan.

5. Stir in chile sauce, cilantro, and soy sauce, and reduce heat to medium.  Simmer 20 minutes, or until onion is very tender, liquid evaporates, and sauce coats tofu, stirring occasionally.  Serve over brown rice if desired.