Orange Tofu & Brown Rice

with Snow Peas, Kohlrabi & Cashews

40 MIN

2 Servings

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with Extra Firm Tofu

From the Test Kitchen

For this vibrant dish, you’ll sear marinated tofu and glaze it in the pan with a sweet and savory mix of fresh orange juice, orange marmalade, spicy sambal, and more, then serve it over sautéed vegetables and hearty brown rice. A garnish of roasted cashews lends a bit of nutty flavor and crunch to each bite.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

14 oz Firm Tofu
½ cup Brown Rice
1 Navel Orange
1 Kohlrabi
4 oz Snow Peas
2 Scallions
1 Tbsp Sesame Oil
2 Tbsps Orange Marmalade
1 Tbsp Sambal Oelek
3 Tbsps Soy-Miso Sauce
3 Tbsps Roasted Cashews
2 Tbsps Coconut Aminos (Seasoning Sauce)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Press the 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.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then small dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. 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.

3 Cook the rice

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.

4 Dice & marinate the tofu

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

5 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced kohlrabi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced white bottoms of the scallions and snow peas; season with salt and pepper. 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.

6 Glaze the tofu & serve your dish

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 and sliced green tops of the scallions. Enjoy!

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