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Orange Tofu & Brown Rice
with Snow Peas, Kohlrabi & Cashews
40 MIN
-$0.05/serving
2 Servings
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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NutritionPER SERVING
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Calories820 Cals (est.)
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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½ cup Brown Rice
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1 Navel Orange
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4 oz Snow Peas
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2 Scallions
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1 Kohlrabi
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1 Tbsp Sesame Oil
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2 Tbsps Orange Marmalade
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1 Tbsp Sambal Oelek
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3 Tbsps Soy-Miso Sauce
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3 Tbsps Roasted Cashews
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2 Tbsps Coconut Aminos (Seasoning Sauce)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. 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.
2
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.
3
Marinate the chicken
Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the coconut aminos and season with salt and pepper. Stir to coat. Set aside to marinate at least 5 minutes.
4
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.
5
Cook the chicken & serve your dish
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the chicken, 1 to 2 minutes, or until the glaze is slightly thickened and the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed chicken (including any glaze from the pan). Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the glaze
Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. 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.
2
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.
3
Marinate the chicken
Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the coconut aminos and season with salt and pepper. Stir to coat. Set aside to marinate at least 5 minutes.
4
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.
5
Cook the chicken & serve your dish
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the chicken, 1 to 2 minutes, or until the glaze is slightly thickened and the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed chicken (including any glaze from the pan). Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs