Mandarin-Ginger Glazed Tofu and Coconut Rice

Tonight's simple, but yummy, supper. It appears I had rather a sweet-tooth, and since I'd just scored some super-cheap coconut milk and tofu at the local Asian Market, here's what I made:

Coconut rice. (recipe follows, but I only know how to make it in a rice cooker. I do not cook rice any other way).

Steamed baby zucchini from the garden (and there are some greens underneath) with lemon.

And sticky, spicy ginger-orange tofu that will have you licking out the baking dish...I make the glaze pretty intense and the flavors mellow a bit as the tofu bakes and absorbs the sauce.

Coconut Rice

2 cups Thai jasmine white rice (other types of rice, such as brown rice, don't work for this)
1 1/2 cups coconut milk (not "lite" or coconut water)
1 1/2 cups water
1/2 tsp. salt
1/2 tsp. sugar
Place rice in rice cooker. Add the water, coconut milk, salt, and sugar. Stir well.

Cover and set to cook.
Once your rice cooker switches to "warm" mode, allow another 8-10 minutes for rice to finish "steaming". This will ensure your coconut rice is fully cooked and sticky. Garnish with grated coconut or chopped peanuts if you want.

Mandarin-Ginger Glazed Tofu

1 block extra firm tofu, patted dry and pressed for a while, if needed, to make it VERY firm and almost "dry" - cut into 3/4-inch cubes.
2 tsp. peanut (or canola) oil
1+ Tbsp. finely grated fresh ginger - use a microplane grater if you have it (Can I just interject here, YAY for microplane graters!!)
1 Tbsp. pressed (or minced) garlic
2 Tbsp. cup soy sauce
1/4 cup honey (*gasp*) OR agave syrup or maple syrup or rice syrup or even plain old CORN syrup
3 small satsuma or mandarin oranges, peel zested with microplane grater & juiced (you should have 1/4 cup or more, of juice and about 2 T zest)
1/4 cup rice wine or apple juice
1 teaspoon Sriracha hot chili sauce or to taste
2 T lemon juice

To make the glaze: Heat a small saucepan over medium heat. Add oil, and when hot, add the garlic and the ginger. Cook another minute. Add the remaining ingredients and stir until heated thru.

Toss tofu cubes in sauce, pour into glass baking pan and bake at 350° for 30 - 50 min. (Depending on how moist tofu was) turning several times until sauce is thick and bubbly and reduced and sticky) Watch carefully at the last, it can harden into a burnt-sugar glaze quite quickly.

Remove from oven, Make sure to scoop out of pan while still hot, the sauce tends to get very solid and candy-like. Serve with veggies and/or rice.