I swear, this is really disgustingly, disturbingly delicious. And I lied, because this is my new favourite tofu recipe, but also introduces my latest obsession with short grain brown rice with Chinese 5-spice powder. I make this rice a LOT. It makes for terrific leftovers, even if you aren't the biggest leftover fan. But really, this saves me from going out for Chinese food. Of which, for some reason while I was pregnant I absolutely had to have ginger beef. Perhaps it was some sort of craving for iron while combined with sugar, salt, and a little heat too. This sauce works deliciously well with beef too, of course, but instead of dusting tofu with cornstarch and crisping it up in canola oil, do the same with strips of beef. This sauce is ridiculously addicting. I swear! I also have so many requests for gluten-free recipes, and this has to be one of my favourites. And it's not just a steak with a salad and a potato, while also quite good, it is nice to enjoy a touch of variety here and there. Ginger Tofu, Ginger Beef Style 1/4 cup sesame oil 1/4 cup light tamari (or an 1/8 cup soy sauce) 2 tbsp orange marmalade 1/3 cup light brown sugar pinch crushed red chillies 1/2 tsp sriracha 2 tbsp minced ginger 1 package of firm tofu 2-3 tbsp of cornstarch (enough to coat the tofu) 1/4 cup - 1/2 cup canola oil 1. Remove the tofu from the package, and drain. Wrap it in a couple paper towels and place between two plates to remove any excess moisture. 2. Combine the sesame oil through ginger. Taste, and adjust for sweetness or amount of soy sauce; personal discretion is important! 3. Slice the tofu into 1cm x 1cm x 2 cm strips. 4. Heat 1/4 - 1/2 cup of canola oil to a large deep-sided pan (not non-stick). Use closer to 1/2 cup if the pan is quite large, less oil if the pan is smaller. There is no right or wrong, about a 1/2 cm of oil should be ample. 5. Place the tofu in a large mixing bowl, and coat with the cornstarch, using enough to thoroughly coat the tofu to provide a crispy coating. 6. When the oil is hot, but not smoking, add the tofu. Do not stir immediately, allow it to brown. The tofu will not stick, just be patient. Allow all sides of the tofu to brown, then remove and place on paper towels. 7. Turn the heat off of the pan, and allow to cool for a couple minutes. If there is a significant amount of oil, or any burnt bits, wipe out the pan with a few paper towels. 8. Add the ginger sauce to the pan, and heat on medium-high. After it has bubbled a little bit, add the tofu back in and stir to coat thoroughly. Remove, and serve immediately. Chinese Five-Spice Rice 2 cups of short grain brown rice 1 tsp of Chinese five-spice 4 cups of water 1 tsp of kosher salt 1. Rinse the rice under cold water in a fine mesh strainer. 2. Add the rice, Chinese five-spice, and water to a saucepan and place a lid on top. 3. Bring to a boil, and then immediately turn the heat down to low. 4. Lift the lid after 20 minutes, to check the amount of liquid left. If there is a significant amount, shut the lid immediately. 5. When the liquid has nearly been completely absorbed, add the salt, and gently mix into the rice with a fork. Close the lid, and continue to cook until all the liquid has been completely absorbed. Serve immediately. Hopefully there will be some left for another meal.