1 block extra firm tofu
3 tablespoons Tamari (or soy sauce)
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sweet chili sauce
juice from 1 tangelo (or tangerine)
2 teaspoons cornstarch
1 teaspoon sriracha sauce
1 tablespoon pear paste (or apricot preserves)
2 tablespoons canola oil
2 cloves garlic
1 teaspoon red pepper flakes
oil for frying
*Slice tofu block into 8 slices and press. Lightly fry tofu. Drain and set aside. (See my hazelnut-crusted tofu post for more details on pressing and frying tofu).
*Pre-heat oven to 350 degrees F. Add canola oil to sauce pan over medium heat. Add garlic. Saute 2 minutes, then turn heat to medium low. Add Tamari, sugar, vinegar, chili sauce, tangelo juice, cornstarch, sriracha, pear paste, and red pepper flakes. Heat until pear paste dissolves and mixture thickens slightly. Strain.
*Pour some of the sauce into the bottom of a baking dish. Add fried tofu. Drizzle with more sauce (I used half of the sauce and reserved the other half for another dish). Bake uncovered for 20 minutes (flip once during baking). Serve with veggies and rice or noodles.