Name: Orange–Sichuan Pan‑Seared Tofu with Crispy Smashed Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Modern Sichuan‑inspired / Chinese fusion
Ingredients: 150 g firm tofu (pressed and cut into 1 cm slabs); 200 g baby potatoes (parboiled until just tender); 1 tbsp neutral oil (vegetable or canola); 1 tbsp soy sauce (low-sodium preferred); 1 tbsp fresh orange juice; 1 tsp orange zest; 1/2 tsp crushed Sichuan pepper (to taste); 1 clove garlic, minced; 1 tbsp rice vinegar; 1 tbsp chopped fresh cilantro; 1 tsp brown sugar; 1 tsp cornstarch; 1 tbsp water (for cornstarch slurry); 1/4 tsp salt

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