Orange & Soy-Glazed Tofu

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top. Set aside to release the excess liquid at least 10 minutes.

Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the soy-miso sauce, orange marmalade, sesame oil, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Roughly chop the cashews. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Meanwhile, transfer the pressed tofu to a cutting board, then medium dice. Place in a large bowl. Add the soy sauce; gently stir to coat. Set aside to marinate at least 5 minutes.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots, quartered brussels sprouts, and diced pepper in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of tofu sizzles immediately when added, add the marinated  tofu in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring  occasionally, 3 to 4 minutes, or until lightly browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring  frequently and spooning the glaze over the tofu, 1 to 2 minutes, or until the glaze is slightly thickened and the tofu is coated. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed tofu (including any glaze from the pan). Garnish with the chopped cashews. Enjoy!