Tofu And Rice (Recipe) with Sweet and Sour Blood Orange Sauce

Bound to Recipe

If I had to put a finger on my favorite meal, it would always incorporate a type of grain as the base and some kind of sauce heavily drizzled on tiptop. There is something so comforting and downright delicious near the combination. This right hither is my current sauce of the moment – Sweetness and Sour Blood Orange Sauce. Information technology is reminiscent of both Sweet & Sour sauce and Orange Chicken sauce. It is tangy, sweet, rich, mucilaginous, and pairs perfectly with vegetables, chicken, or tofu – which I used in this recipe here.

Tofu And Rice With Blood Orange Sauce

Feel free to swap the cooked tofu for cooked chicken or veggies. As long as you're eating it with this sauce, you can't go wrong. Hope.

Ingredients for the tofu and rice marinade:

Serves: iv

• 2 tablespoons lime juice
• ii teaspoon Sriracha
• 1 tablespoon maple syrup
• one tablespoon liquid aminos OR tamari OR soy sauce
• 1 tablespoon apple tree cider vinegar
• 1 clove garlic, minced

For the Blood Orange Sauce:

• i cup blood orange juice (regular orange juice can work too)
• two tablespoons freshly squeezed lime juice
• Zest from i orange
• i teaspoon Sriracha
• 3 tablespoons maple syrup
• 3 tablespoons liquid aminos OR tamari OR soy sauce
• 1 clove garlic, minced

The rest:

• two packages actress-business firm tofu, pressed and cut into 1/2 inch cubes (see notes for pressing instructions)
• 2 cups of rice
• 1 tablespoon avocado oil
• 1 tablespoon potato starch
• 2 scallion, sliced

Tofu and Rice + Claret Orange Sauce (Total GUIDE)

1. Combine the pressed and chopped tofu in a zip top pocketbook. Add in the marinade ingredients and mix to combine. Let the tofu to marinade for at least four hours and upward to overnight.

2. Once the tofu has marinated, preheat the oven to 375 degrees. Toss the tofu with the avocado oil and spread information technology out in a single layer on a baking canvas. Bake for 1 60 minutes, stirring once halfway through the cooking fourth dimension.

3. While the tofu is blistering, cook your rice according to the parcel directions.

4. Once the tofu has cooked, remove from the oven and set aside. Whisk together all of your glaze ingredients and add to a large skillet. On medium rut, bring the coat to a simmer.
5. Once it has come to a simmer, remove information technology from the heat. Take i/3 cup of the warm glaze and in a pocket-size basin, whisk it together with the white potato starch. Return the mixture dorsum into the skillet and whisk to combine. Render the glaze to the heat and add in the tofu.
6. Go along to cook, stirring frequently until the sauce has thickened, about 3-v minutes. Remove from the estrus and add in the scallions. Serve over prepared rice.

How to press the tofu

Open up and bleed the tofu. Slice each piece in half lengthwise, so you have iv flat rectangles. Cover a modest blistering tray with a few layers of paper towels. Place the tofu onto the tray in a single layer and cover the tofu with several more layers of paper towels. Place a second canvass tray on top of the paper towel covered tofu and identify something heavy on the top canvas tray. I use heavy cans or cartons of almond milk. Place in the refrigerator overnight to remove excess moisture from the tofu.

Prep Time 15 minutes

Melt Time i hour fifteen minutes

Additional Time 4 hours

Total Fourth dimension five hours 30 minutes

Ingredients

Ingredients for the tofu and rice marinade:

• two tablespoons lime juice
• 2 teaspoon Sriracha
• 1 tablespoon maple syrup
• one tablespoon liquid aminos OR tamari OR soy sauce
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced

For the Blood Orangish Sauce:

• 1 cup claret orange juice (regular orangish juice tin work too)
• 2 tablespoons freshly squeezed lime juice
• Zest from 1 orangish
• 1 teaspoon Sriracha
• 3 tablespoons maple syrup
• 3 tablespoons liquid aminos OR tamari OR soy sauce
• 1 clove garlic, minced

For the rest:

• 2 packages extra-firm tofu, pressed and cut into 1/2 inch cubes (see notes for pressing instructions)
• ii cups of rice
• 1 tablespoon avocado oil
• 1 tablespoon murphy starch
• ii scallion, sliced

Instructions

1. Combine the pressed and chopped tofu in a zip acme handbag. Add together in the marinade ingredients and mix to combine. Allow the tofu to marinade for at least 4 hours and upward to overnight.
2. Once the tofu has marinated, preheat the oven to 375 degrees. Toss the tofu with the avocado oil and spread it out in a single layer on a blistering sheet. Bake for 1 hour, stirring one time halfway through the cooking time.
3. While the tofu is blistering, cook your rice co-ordinate to the package directions.
4. Once the tofu has cooked, remove from the oven and prepare bated. Whisk together all of your glaze ingredients and add to a big skillet. On medium estrus, bring the glaze to a simmer.
5. Once it has come to a simmer, remove it from the heat. Take 1/three cup of the warm glaze and in a small bowl, whisk information technology together with the potato starch. Return the mixture back into the skillet and whisk to combine. Render the coat to the heat and add in the tofu.
6. Continue to cook, stirring oft until the sauce has thickened, about 3-5 minutes. Remove from the estrus and add in the scallions. Serve over prepared rice.

Nutrition Information:

Yield:

4

Serving Size:

i
Corporeality Per Serving: Calories: 291 Full Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 1930mg Carbohydrates: 54g Fiber: 2g Carbohydrate: 22g Protein: 9g

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Source: https://www.diys.com/tofu-rice-bowls/

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