Chinese Bourbon Tofu

SERVES 4 , 3-4 cups

Ingredients

* 14 ounces extra firm tofu
* 1 garlic clove, minced
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup brown sugar
* 2 tablespoons ketchup
* 1 tablespoon apple cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce
* 1/2 cup flour
* 2 tablespoons olive oil

Directions

1. After draining and pressing tofu, cut into bite-size chunks and place in a lidded, flat-bottomed container for marinading.

2. Combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water, and soy sauce in a small bowl. Pour half of the mixture over the tofu and reserve the other half for later.

3. Marinade tofu for at least 30 minutes; I usually leave it overnight. Before cooking, drain any excess marinade from tofu (into your reserve marinade for later) and place tofu in freezer for 30 minutes; this will give it a slightly heavier texture.

4. Coat tofu pieces in flour. Heat oil over medium heat in a large frying pan and fry tofu until golden brown on all sides. (Add more oil as needed, but cook it all out before proceeding).

5. Add reserved marinade to pan, bring to a boil, then lower heat and simmer for 20 minutes. Serve over rice.