1 orange, cut into 1/4-inch thick triangles
1 clove garlic, smashed
3 tablespoons soy sauce
1 tablespoon sesame oil
Splash of white wine, optional
Salt and freshly ground pepper, to taste
1 pound extra-firm tofu, drained and cubed (see pics below on how to drain)
Fistful of fresh cilantro, chopped
1 tablespoon olive oil, plus more as needed
1 teaspoon black sesame seeds
Place the oranges in a deep bowl and mash them until juices are released (my bar muddler worked perfect for this step). Add garlic, soy sauce, sesame oil, white wine, if using, salt and pepper. Stir with a fork, using the same motion as scrambling an egg. Add tofu and cilantro, toss well to coat with a rubber spatula. Let sit, covered in a refrigerator two hours or overnight.
Separately drain the tofu and orange slices, reserving the marinating liquid. Heat olive oil in a wok or deep skillet. Add tofu and saute over high heat until nicely browned on all sides, adding more olive oil if needed to keep tofu from sticking to pan; transfer to a dish to keep warm (you may need to do this in two batches depending on size of work or skillet). Add the orange slices to the skillet and saute until heated through. Return the tofu to the wok, add the sesame seeds and reserved marinating liquid. Toss well, and saute two more minutes. Serve with hot jasmine rice.