Crispy, Tangy Tofu

• Zest and juice (about 1/4 cup) of 1 large lemon, preferably Meyer
• Zest and juice of 1 orange
• 2 tablespoons carrot juice
• 1 tablespoon honey
• 1 tablespoon soy sauce
• Pinch of cayenne
• 3 scant tablespoons rice flakes or fine dry bread crumbs
• Pinch of kosher salt
• Pinch of freshly crushed black pepper
• 1 block silken tofu, drained, then wrapped in paper towels to absorb moisture
• 1 egg yolk
• 1 generous tablespoon unsalted butter
• 1 teaspoon chopped fresh chives (optional)

1. Put the citrus juices into a small saucepan, add the carrot juice, honey, soy sauce, and cayenne, and bring to a boil.
2. Reduce the heat to low and simmer while you prepare the tofu.
3. Put the rice flakes (or bread crumbs), salt, and pepper in a coffee or spice grinder and pulse a few times.
4. Be sure the paper towels have absorbed as much water as possible from the tofu, then slice the tofu along its equator, creating 2 large flattish slabs.
5. Cut each of those in half, giving you 4 pieces.
6. Spoon the egg yolk on one side of each piece and evenly spread the rice-flake crust over them.
7. Heat the butter in a small nonstick skillet over medium heat and saute the tofu, crust side down, for about 5 minutes, until nicely browned.
8. Carefully flip the pieces over with a spatula and briefly cook the other side, about 2 minutes.
9. Pour some of the reduced sauce into a warm plate or shallow bowl and slide the tofu into the center of the sauce, crispy side up.
10. Top with the orange and lemon zest and the chives if desired.

lemon, orange, carrot juice, honey, soy sauce, cayenne, rice, kosher salt, black pepper, silken, egg yolk, generous, fresh chives

Taken from www.cookstr.com/recipes/crispy-tangy-tofu (may not work)