Really delicious. I recommend making double the marinade if you want to have vegetables and/or rice with it. Recipe taken from Vegan Cooking in Colorado.
Crispy Orange Tofu
1 14-oz package extra-firm tofu, drained and pressed
1 cup orange juice
peel from 1/4 orange, cut into 1/4-inch strips
2 Tbs agave nectar
1 Tbs soy sauce (I used tamari)
1 tsp grated fresh ginger
1 garlic clove, minced
1/2 tsp ground coriander
canola oil for frying
1/4 cup cornstarch or arrowroot (or GF flour)
1 1/2 tsp sea salt
2 Tbs chopped fresh cilantro
2 cups cooked rice, for serving
Steamed vegetables for serving (optional)
After pressing the tofu, cut into 1/2-inch cubes and set aside. In a small bowl, mix orange juice, orange peel, agave, soy sauce, ginger garlic and coriander. Set aside.
Fill a large heavy-bottomed skillet with 1/2 inch oil and heat over medium-high heat.
While oil is heating whisk together cornstarch and salt in a small bowl.
Dredge tofu in the flour mixture by tossing a few cubes at a time in the bowl and removing them onto a plate. Be sure to shake off excess before frying.
The oil is hot enough when bubbles form around a wooden spoon inserted in the oil.
Carefully place tofu in the oil and let fry until the bottom is golden and crisp.
Flip tofu using a spatula or tongs and fry until the other side is golden and crisp.
Remove tofu from oil and drain on paper towels.
Heat a large skillet over medium-high heat and add fried tofu and orange juice mixture.
Let cook until the sauce bubbles down to a thick syrup. Turn off heat and mix in cilantro. Serve over rice.