Sweet and Sour Tofu With Barberries

Preparation

1. Step 1

   Pat the tofu dry with a clean kitchen towel, then transfer the tofu to a medium bowl and season with 2 teaspoons salt, gently mixing as you go to ensure an even coating of salt. Set aside to absorb for at least 15 minutes.

2. Step 2

   While the tofu sits, place the barberries in a small bowl and the saffron in another small bowl. Pour ½ cup of boiling water over each and set aside.

3. Step 3

   Add the onions, carrots, orange zest, ⅔ cup oil and 1 teaspoon salt to a large, high-sided skillet, and cook over high for about 15 minutes, stirring often, until the onions have softened and started to crisp up at the edges.

4. Step 4

   Drain the barberries through a small sieve, discarding the liquid, and add them to the onion mixture along with the garlic, cumin and allspice. Stir for 30 seconds, then remove the pan from the heat.

5. Step 5

   Transfer roughly 2 tablespoons of the onion mixture into a small bowl and add the pine nuts to make the topping.

6. Step 6

   Add the remaining ⅓ cup of oil to a large skillet set over high heat. Add the cornstarch to the tofu and toss until evenly coated (small clumps are fine). Once the oil is hot, transfer half of the tofu to the pan and cook for a minute on each side, just to seal, using tongs to gently turn the tofu, then repeat with the remaining tofu.

7. Step 7

   Remove from the heat and add the tofu to the high-sided skillet with the onions, along with the orange juice, saffron and saffron water, sugar, vinegar and 1½ cups of water. Cook over medium-high, stirring gently for 1 minute, so that the sauce evenly coats the tofu, then leave to cook untouched until the oil starts to split out of the sauce, 3 to 5 minutes more.

8. Step 8

   Remove the pan from the heat and scatter over the pine nut topping. Sprinkle over the cilantro and serve straight from the pan.