Hot cooked rice (brown or white) or quinoa(to serve)
Optional
4scallions(white and light green parts, sliced)
Instructions
Place each block of tofu on a large flat plate, and place a second plate on top, with the bottom against the tofu (use plates flat enough to lie cleanly against the top and bottom of the tofu). Place a heavy book or a big can of beans or tomatoes or such on top of the top plate and let drain for about 45 minutes. Pour off any water that has collected on the plate. Cube the tofu into 1-inch cubes.
Meanwhile, make the sauce. Whisk together the garlic, honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl. Set the sauce aside.
Heat the oil in a large skillet over high heat, and when very hot, add the tofu cubes, which should sizzle and sear (watch for splattering). Cook the tofu, not moving it for at least 3 minutes, so it has a chance to brown on the bottom. Flip the cubes using a thin metal spatula and continue to cook to brown the other side, 3 minutes more. Stir and cook for another few minutes until the tofu is golden. Add the sauce and cook, stirring often, until the sauce thickens and coats the tofu, 3 to 4 minutes more.
Serve over hot rice or quinoa, if desired, and sprinkle with the scallions.
Notes
Use agave nectar instead of honey to make this dish totally vegan.
When pressing the tofu, use plates flat enough to lie cleanly against the top and bottom of the tofu.
Watch for splattering when you saute the tofu.
Don't move the tofu around when you are browning it. Letting it sit on the pan without moving it around allows it to brown and creates a nice external texture.
A thin metal spatula is the best for flipping the tofu.