Tofu a la Orange
I was reading "Kitchen Mysteries" by Hervé This where he described a method to infuse flavor by injecting a mixture of Cointreau, salt and pepper into food and then microwaving it to evaporate the mixture inside.
Not having a needle handy, I decided to take advantage of tofu's sponge-like nature and vacuum-seal the tofu with the cointreau mixture (1/4 cup cointreau, pinch of salt dissolved and fresh black pepper brought to a boil, then cooled).
After refrigerating it for six hours, I quickly seared the tofu cutlets in peanut oil in the wok (cut into six pieces with a slit cut in the center, rather than the standard eight pieces). With the cointreau permeating the tofu, it will scorch if you don't keep an eye on it, so rotate often. Once it's golden brown on both sides, turn the tofu down to low, and splash with a little tamari and let cook for another 1-2 minutes on both sides.
We had a little scape and onion filling leftover from the griddle cake the other night, so I used that to stuff in the pocket of the tofu.
The tofu was then placed on a sheet pan with a rack in the oven for 15 minutes at 350F to finish cooking the insides.
The final texture was almost creamy/melty inside with a nice balance of orange flavor throughout.