2 tablespoons vegetable oil
1 pound regular tofu, best when frozen and thawed at least once
1/4 cup orange peel
1 clove garlic, minced
1/2 teaspoon ginger
2 tablespoons cornstarch
1 cup vegetable broth
1/4 cup soy sauce
1/4 cup sherry
1/4 cup orange marmalade
1/2 teaspoon crushed red pepper flakes, optional and amount desired
Cut tofu into strips. In wok or skillet heat oil over medium high heat. Add tofu and stir fry until golden, it may be easier to do 1/2 or 1/3 of tofu at a time. Add orange peel, garlic, and ginger. Stir fry 1 minute. In medium bowl combine cornstarch, broth, soy sauce, sherry, marmalade and red pepper, stir into tofu. Stir constantly, bring to a boil over medium heat for 1 to 2 minutes. Serve over rice. Note: Adjust the spiciness by adding more or less red pepper. The 1/2 teaspoon does make it pretty spicy. Serves 2 to 4.
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