2 pounds tofu, frozen and thawed (see directions)
1 cup uncooked rice (jasmine or basmati, preferably)
1 1/4 cups water
1/2 veggie bouillon cube
1 cup white sugar
1/2 cup orange juice
2 limes, zest+juice
2 cloves garlic, grated
1/2 teaspoon chili paste
1/2 teaspoon powdered ginger
1/2 teaspoon MSG (found in Asian grocers)
1/4 cup corn starch + more for coating
2 heads broccoli, chopped
oil, for deep frying (enough to fill a pot or frydaddy)
green onions, chopped, for garnish
1. I freeze my tofu 2 days prior to cooking this and allow it to thaw in the fridge the day before. If you want the best tofu, you should freeze it. It makes a world of difference. Cook the rice per package instructions either in a pot or a rice steamer.
2. For the sauce, heat the water just enough to dissolve bouillon cube and sugar. Add the orange juice, lime juice and zest, grated garlic, chili paste, powdered ginger, and MSG. Mix very well, then whisk in the 1/4 cup cornstarch. Set it in the fridge or out of the way. Press the water out of the tofu. If you froze it, you should be able to get almost all the water out. Cut the tofu into squares.
3. Steam the broccoli. Begin to heat the oil over medium high heat. Pour extra cornstarch onto a plate or in a baggie, (about 1/2 cup at a time) add tofu, and give the tofu a nice, even coat. As soon as you have enough tofu to fill your pot of oil, start frying it.
4. While it fries, coat the next batch. Repeat until all the tofu is cooked. Allow to cook for 4 minutes or so. Drain on paper towels. Take the orange sauce out of the fridge. Give it a few good whisks to get the corn starch off the bottom and re-incorporated with the sauce.
5. Pour the sauce into a wok over medium heat. Give it a few stirs. After a few minutes, the sauce will start to thicken. Dump all the tofu in the pan, and allow it to get a nice, even coating of sauce. To plate, pour a large spoonful of rice onto a plate with some broccoli and smother it in tofu. Garnish with green onions.
I cook this for my room mates sometimes and serve it with gyoza dumplings, and they always love it. It is has a very, very sweet taste that anyone can enjoy.
Source of recipe: I came up with this recipe a few years ago when I became addicted to fried tofu.