Orange Glazed Tofu

I tried to make this recipe earlier in the week, but for some reason I didn't end up cooking that night. I had cut up the tofu and put it in a tupperware so by the time I used it, the cubes had given off a lot of liquid. I think that's really the key to making tofu because the marinade gave it more flavor. The vegetables were cooked in some teriyaki sauce. Blake was late getting home, so by the time we ate they had lost all their color and crispness. The orange glaze had thickened so much that I had to add some more water to it, but everything was still pretty good.

Ingredients:
Firm tofu block (cut into 1″ cubes; drained)
1 tbs oil
Breading procedure set up ( 1/2 c white flour, 1/2 panko crumbs, 1 egg with 1 tbs water)
1/2 c white vinegar
1/8 c granulated sugar
1 tbs soy sauce
1/2 c orange juice
1 teaspoon mixture of red pepper, coriander, cloves
1/2 tbs corn starch

Directions:
Make sure that tofu has been completely drained. Marinate it in orange juice while preparing other ingredients. Preheat oven to 350 and coat a baking sheet with oil. Set up breading stations. Place the tofu into the flour, patt away excess flour before dipping it in egg wash, and finally toss it in the panko crumbs. Bake until they are nice and crispy on all sides. Check every 20 minutes and turn if necessary for equal crispness. Takes about an hour.

Meanwhile, heat a pan and pour in the vinegar and sugar. Whisk it until the sugar dissolves . While it is simmering, mix the starch into the orange juice and added in the spices. Add that to the simmering vinegar and sugar mix and add soy sauce. Let it reduce down until it thickens into a glaze. When the tofu is ready, toss it in the sauce and top with some sesame seeds. Serve with rice.