This is one of the most popular salads at our Farm Stand in Carmel Valley, CA; even non-tofu-eaters like it! If tangerines aren't in season, substitute oranges. This salad is delicious warm or cold, and it'll keep 2 days in the refrigerator.
Salt and freshly ground black pepper (to taste)
red bell pepper
grated fresh ginger root
grated tangerine zest
To press the excess liquid from the tofu, place a cutting board or cookie sheet parallel to the edge of a sink. Place a small object under the opposite end of the board to raise it slightly, so that it angles toward the sink. Place a clean dish towel on the board or tray. Arrange the block of tofu lengthwise on the dish towel and cover it with another clean dish towel. Place another tray or cutting board on top of the tofu. Apply a bit of pressure to squeeze excess water from the tofu without damaging it.
Heat the oil in a deep fryer or deep skillet to 350 degrees F. Cut the tofu into 1-inch cubes and toss in a bowl with the 1/4 cup cornstarch, 1 tablespoon sugar, and salt and pepper to taste. Fry the tofu cubes in the hot oil until crispy. Drain on paper towels, and set aside.
Cut the broccoli into bite-size florets. Steam until tender-crisp. Set aside.
Cut the pepper into bite-size triangles. Heat the sesame oil in a skillet over medium heat and add the peppers. Saute until crisp-tender and remove from pan. Set aside.
In the same pan, add the garlic and ginger. Saute over medium heat until fragrant, about 3 minutes. Add the juice, soy sauce, and 1/4 cup sugar, and bring to a boil.
In a separate bowl, whisk the 1 tablespoon of cornstarch with 1 tablespoon water until combined. Add to the pan and cook until the sauce thickens.
Toss the tofu with the broccoli and peppers. Add the sauce and the zest. Taste and adjust seasonings as desired.
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