Step 1

1 Do this in the sink: Place the blocks of tofu on a board and cover with another board

Step 2

2 Top with a 28-ounce can (for weight)

Step 3

3 Tilt this contraption slightly so the excess moisture in the tofu will be pressed out, and the water will drain away

Step 4

4 Drain for 1 hour

Step 5

5 Heat the oven to 400 degrees

Step 6

6 Seat an ovenproof rack in a rimmed baking sheet

Step 7

7 Slice off and discard the tops and bottoms of 2 oranges

Step 8

8 Use a Y-shaped vegetable peeler to cut wide strips of zest from the third orange; juice that orange for the 1/4 cup you’ll need for this recipe

Step 9

9 Cut each of the 2 remaining oranges horizontally into 3 thick slices

Step 10

10 Rub them with the toasted sesame oil, then place them on the baking sheet rack; roast for 25 minutes, until the edges are caramelized and their surfaces are bubbling

Step 11

11 Let them cool

Step 12

12 Combine the reserved orange-peel strips, brown sugar, fish sauce, rice vinegar, orange juice, lime juice, ginger and lemon grass in a large, wide, straight-sided saute pan

Step 13

13 Bring the mixture to a boil over high heat, stirring until the sugar has dissolved

Step 14

14 Add the roasted orange slices, then reduce the heat to medium and cook for 12 to 15 minutes or until the mixture has reduced by half, to form a caramel sauce

Step 15

15 Meanwhile, whisk together the cornstarch, salt and pepper on a plate

Step 16

16 Heat the grapeseed oil in a large, wide saute pan over medium-high heat

Step 17

17 Line a plate with layers of paper towels

Step 18

18 Cut each drained block of tofu into 4 equal slices and use more paper towels to pat the tofu dry

Step 19

19 Press each one into the cornstarch mixture, making sure the tofu is completely coated and shaking off any excess

Step 20

20 Once the grapeseed oil is shimmering, working in batches as needed, pan-fry the tofu blocks on the first side for about 3 minutes or until nicely browned, then turn them over and cook on the second side for 2 to 3 minutes

Step 21

21 Transfer to the paper-towel-lined plate to drain

Step 22

22 Stir the caramel sauce; if it is not thick and spoonable, like a warm chocolate sauce, increase the heat to medium and cook further to reduce it to the right consistency

Step 23

23 When ready to serve, combine the slivered scallions, cilantro sprigs and chives in a bowl

Step 24

24 Add all but a pinch or two to the sauce, reserving the rest as a garnish

Step 25

25 Cook the sauce for 1 minute, then stir in the butter, which will make the sauce shiny

Step 26

26 Add the tofu pieces; use tongs to turn them over a few times, making sure each one is coated thoroughly with sauce

Step 27

27 On each warmed plate, place 1 roasted orange slice and 2 slices of tofu

Step 28

28 Generously spoon the sauce over the tofu; garnish with the reserved scallions, cilantro and chives

Step 29

29 Serve warm

Step 30

30 VARIATION: To make Roasted Orange Salty Caramel Duck Breasts, use a sharp knife to score the fat sides of 6 chilled duck breasts (about 8 ounces each), creating a shallow crosshatch pattern

Step 31

31 (Do not season the duck breasts

Step 32

32 )

Step 33

33 Arrange 3 duck breasts fat side down in each of two ovenproof saute pans (cast iron is perfect) over medium heat, cooking until they release easily from the pan, a fair amount of fat has rendered and the skins are toasty brown, about 8 minutes

Step 34

34 Turn the duck breasts over; transfer the two pans to the oven and roast at 400 degrees for 5 to 7 minutes or until the internal temperature of the thickest part of the duck breast registers 150 degrees (medium-rare) on an instant-read thermometer

Step 35

35 Let the duck breasts rest while you finish the sauce (as in the steps above)

Step 36

36 To serve, cut the duck breasts into 1/2-inch slices and fan out over the roasted orange slices

Step 37

37 Spoon the sauce generously over the duck, and garnish as in the recipe above