I Heart New York
Maggie Barrett's Crostata

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.