Orange-Flavored Fried Tofu with Water Chestnuts

For the water chestnuts:In a wok, heat about 2 teaspoons of oil.

Add the garlic and onion. As the garlic becomes slightly golden, stir-fry the sliced water chestnuts. When the color is translucent and shiny, season with sea salt.

Add about 1/2 cup of orange juice and a teaspoon of brown sugar. Cook for about 3-4 minutes. The water chestnuts should be tender, yet still firm.

Mix the tapioca starch, soy sauce, remaining brown sugar, ketchup, tomato paste, chili garlic sauce, vinegar, 2/3 cup water and chili garlic sauce. Set aside.In the same wok, drizzle about 1 teaspoon of oil.

Add the minced fresh ginger and cook for about 1-2 minutes until fragrant.

Add the remaining orange juice. Bring to a boil.

Add the tapioca mixture and stir constantly to prevent the starch from sticking to the bottom of the wok. Continuously stir the broth as it will thicken very quickly.

Drain any liquid from the tofu. Pat dry with a paper towel. Slice the block of tofu into 1-inch thick pieces. Separate the pieces.In another pan, heat the remaining oil for about 2 minutes. The key to good fried tofu is to get little bubbles when the tofu is in contact with the oil. Don't overheat the oil; otherwise the tofu will get too browned and chewy. Just stick to the slightly jumping bubbles.

Add the tofu one piece at a time, making sure the tofu pieces don't touch each other. Lower the heat to medium. Cook for 2 minutes; the tofu will start to pop and increase in volume. Flip each piece and cook about a minute longer. Pick up each tofu piece with wooden chopsticks with as little oil as possible and immediately dip the tofu into the orange-flavored sauce. The tofu will deflate instantly. Repeat until all the tofu pieces are ready. Finish with lime juice, cilantro and black pepper. Toss well.

Serve on a bed of shredded Chinese cabbage with fried, garlic-flavored steamed brown jasmine rice.

Garnish with strips of orange rinds.Eat with chopsticks!