Deborah Madison's Pan-Glazed Tofu with Orange Juice and Warm Spices

In the last 62 hours, I have eaten:

1. Six bags of mini pretzels on four different flights.

2. Half a Subway sandwich whilst watching my cousin prepare for her wedding.

3. My very first Quiznos sub, which I hope and pray will be my very last Quiznos sub, at the Denver airport.

4. One steak dinner at the aforementioned wedding, while fielding far too many questions about my marital plans. (When your only female cousin gets married, prepare yourself for the hot seat, apparently).

5. Half of the world's most delicious blueberry scone at Brick and Bell Cafe in La Jolla. (Seriously, World's Most Delicious Scone Ever. I need that recipe. Need need need. And the other half of that scone, too.)

6. A bowlful of week-old cherries at 1:00 am this morning, standing up in the dark kitchen with eyes half-closed in exhaustion.

My first home-cooked meal in a week tonight, then? Plain rice, steamed zucchini, and tofu. I glazed the tofu with an easy, little sauce of orange juice and spices, which was nice, though not as good as this one. We ate in relieved and silent exhaustion and made a vow never to fly to California for less than three days again.

And if we do, we're bringing snacks. Vegetables and snacks.

Pan-Glazed Tofu with Orange Juice and Warm Spices
Serves 2

1 one-pound package firm or extra-firm tofu
1/3 cup orange juice
1/3 cup chicken stock
1 teaspoon brown sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Cayenne pepper to taste
Salt to taste
1 tablespoon extra virgin olive oil
Minced parsley or cilantro for garnish

1. Cut tofu widthwise into eight 1/2-inch-thick slices. Blot tofu dry between layers of paper towels. Combine juice, stock, sugar, spices and salt in a small bowl and set aside.

2. Heat oil in a large nonstick skillet until shimmering. Add tofu and cook over medium heat until golden brown, 6 to 7 minutes. Turn, and cook about 5 minutes more.

3. Add orange juice mixture to pan and simmer, turning tofu once, until liquid reduces to a thick syrup, about 2 minutes. Transfer tofu to platter, and scrape pan glaze over tofu. Garnish and serve immediately.

Comments

[Mercedes]

I feel your pain, I was a stranded JetBlue paasenger and subsisted on pretzels and tomato juice for about 3 days. And I love pretzels and tomato juice, but from now on, there's always an apple, cherry tomatoes, and some carrots in my bag. If it's cross country, there'd probably be a wedge of cheese in there, too.

[Lydia]

The hazards of air travel... hope the blueberry scone more than made up for the rest of the culinary indignities!

[Jessika]

I tend to get asked that too, am I not considering, a stabile relationship SOON? At least a boyfriend, but most preferred a fiance and over-preferred, a husband.
Since I am single I don't get the next question which I got when I did live with someone (not rooming), if we weren't considering children. The biological clock you know and all that.
Each time I react with being totally astounded. Then I errupt in WTF??
Did you have to fight someone for the scone ;), thus getting only have of one as your yield?

over all I hope it was a nice stay, and a nice wedding not to forget :).

[radish]

this looks wonderful, particularly after i just shoved an entire chocolate bar in my mouth because as a woman i reserve the right to eat all kinds of crap at certain time of the month... but in hindsight, a piece of fruit would have been a better choice. this might be dinner tonight!

[Ronell]

Nothing like a home cooked meal, right! Great blog you have with wonderful stimulating reading, beautiful pics and not forgetting the recipes. The tofu looks delicious and I'll definitely try it.
Ronell

[Luisa]

Mercedes - eek! Poor you. That must have been horrible. We were stuck on the runway in Denver for an hour and that was torture. More than that? Forget it, I'd be swinging from the rafters.

Lydia - oh, it was SO good. Unbelievably so. I've never had a scone like that!

Jessika - the scone was being shared with a handsome little 2-year old, so I felt I couldn't really be too assertive with it, you know, out of politeness. ;)

Radish - HA! That made me giggle.

Ronell - thank you!

[Autre Pays]

How do you get your tofu to color so beautifully, without becoming one with the pan? I've tried in the past, and have just accepted that tofu-centric dishes will be served in the form of shreds.

[Luisa]

Autre Pays - I use a seasoned cast-iron pan and a little bit of oil. That's usually enough to ensure that the tofu pops right off. The recipe calls for a non-stick pan - is that what you're using?

[women sexual pleasure]

oh thanks for the recipe! had searched for several times!! note to prepare and share with my family! thanks again!