Crusted Tangerine Tofu

2 1-lb boxes of firm tofu (water-packed, chinese-style)
1 1/2 cups fresh-squeezed tangerine juice (or orange juice); save peel for zest
1/4 cup rice vinegar
1/2 cup soy sauce
2 tsp. sea salt
1 cup plain soy milk or almond milk (whole milk is best)
2 Tbsp. cornstarch
2 cups breadcrumbs
1 cup ground raw almonds (use roasted if necessary)
1/2 tsp. ground coriander
olive oil spray
1/2 cup water
1/4 cup maple syrup
1 Tbsp. cornstarch
zest from one tangering (or orange)
1 cup chopped green onion for garnish

Remove tofu from water and let sit about 20 minutes to drain excess water.

Mix tangerine juice with rice vinegar, soy sauce and sea salt.

Slice each tofu block into six pieces and lay in baking dish. Pour tangerine mixture over. Let marinate 1 - 2 hours.

Preheat oven to 375. Mix soymilk with cornstarch in a bowl; in another bowl combine breadcrumbs, almonds and ground coriander.

Drain marinade from tofu and save. Spray a baking pan with olive oil and begin crusting tofu by first dipping in milk / cornstarch mixture and then pressing and patting all sides in breadcrumb / almond mixture. Place on oiled baking pan.

Bake for 25 to 30 minutes until golden brown. While baking, pour saved marinade in saucepan and place on medium high heat. Whisk together 1/2 cup water, maple syrup and cornstarch and add to marinade. Bring to a boil and continue to whisk. Add tangerine zest when thickened and remove from heat.

Top baked tofu with sauce. Garnish with chopped green onion.

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