Sweet and Sour Tofu with Barberries

cooking.nytimes.com

joselle

Ottolenghi

2 (15-ounce) packages firm tofu, drained, halved horizontally then each piece cut into 6 cubes (24 cubes total)

Fine sea salt and black pepper

Heaping ⅓ cup dried barberries (or dried cranberries; see Tip)

¼ teaspoon saffron strands

2 small yellow onions, peeled, halved and thinly sliced

2 medium carrots, peeled and cut into thin matchsticks

1 orange; 4 strips zest removed with a peeler then thinly sliced, plus ¼ cup juice

1 cup extra-virgin olive oil

3 garlic cloves, minced

1 teaspoon ground cumin

½ teaspoon ground allspice

2 tablespoons pine nuts, toasted

⅔ cup cornstarch

2 teaspoons granulated sugar or brown sugar

1 teaspoon apple cider vinegar

2 tablespoons roughly chopped fresh cilantro

Directions at cooking.nytimes.com

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