Orange Tofu and Veggies with Crispy Sesame Orange Sushi Rice

View fullsize

View fullsize

The theme of this recipe is simplicity. Sometimes I get a little excited and go crazy with my recipes and come up with things like a Chocolate Cannoli Crepe Cake, but those types of recipes are for special occasions. This recipe is a delicious, quick mid-week dinner. The orange sauce is sweet, thick and perfect for satisfying take-out cravings. I dare you to say tofu is boring after biting into this! The rice is jazzed up with the addition of grated orange peel. I couldn't resist some creativity so the rice is placed in a sesame oiled skillet for quick crispy crust and additional flavor.

View fullsize

---

Orange Tofu and Veggies with Crispy Sesame Orange Sushi Rice
Serves 4

Ingredients

14 ounce package of tofu, drained and pressed*

4 cups of Asian Stir-Fry veggies, frozen

1/4 cup + 2 tablespoons honey

2 cups orange juice

1/4 cup soy sauce

1 tablespoon fresh grated ginger

2 large garlic cloves, grated

1 tablespoon + 1 teaspoon grated orange peel, divided

1 teaspoon chili garlic sauce

2 cups sushi rice

1 tablespoon sesame oil

1 1/2 tablespoons coconut oil, divided

salt and pepper, for seasoning

toasted sesame seeds, optional

Directions

Prepare the orange marinade: Add the honey, orange juice, soy sauce, ginger, garlic, chili garlic sauce and 1 tablespoon of the grated orange peel to a large bowl. Whisk to combine

Salt and pepper the tofu and add to the bowl with the marinade and let it sit for 10 - 15 minutes

While the tofu is marinating, follow the directions on the package of sushi rice to cook. Once done, use a fork to fluff the rice and incorporate the remaining 1 teaspoon of orange peel

To cook the frozen vegetables, add 1/2 tablespoon of coconut oil to a skillet and cook the vegetables for 2 minutes over medium-high heat. Add three tablespoons water and cover. Cook for 3 - 4 minutes until tender-crisp

Once the tofu has marinated, it's time to cook. Add the remaining 1 tablespoon of coconut oil to a large skillet over medium high heat. Place the tofu in the heated skillet using a skimmer or slotted spoon to remove the tofu, but leaving the marinade behind

Let the tofu cook for a few minutes per side or until a light brown crust forms and the liquid from the tofu has evaporated

Add the remaining marinade to the tofu skillet and let it thicken and reduce for approximately 10 minutes. Add the vegetables and cook for an additional couple minutes or until warmed through and the sauce has reduced to your liking

While the tofu is cooking, heat 1 tablespoon of sesame oil in a medium skillet over medium heat. Add the cooked sushi rice and press down in an even layer. Let it cook, untouched, for about 5 minutes or until a crispy crust forms on the bottom layer. Remove from the heat and set aside

To plate, spoon the tofu and vegetable mixture over the crispy rice. Top with sesame seeds and enjoy

* To Press and Drain Tofu: Open the package of tofu and remove the brick. Place it on a paper towel or dish towel lined plate. Place more paper towels on top of the tofu. Set a heavy book or heavy skillet on top. Let the liquid press out for at least 15 minutes.