Orange Tofu & Brown Rice with Sweet Peppers, Kohlrabi & Cashews

Orange Tofu & Brown Rice

with Sweet Peppers, Kohlrabi & Cashews

40 MIN
$13.94/serving 2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Firm Tofu
    includes 14 oz Firm Tofu View recipe
  • with Shrimp

    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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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
    • Calories
      700 Cals (est.)
    Orange Tofu & Brown Rice with Sweet Peppers, Kohlrabi & Cashews
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Brown Rice
    • 1 Navel Orange
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Orange Marmalade
    • 2 Scallions
    • 1 Kohlrabi
    • 1 Tbsp Sambal Oelek
    • 3 Tbsps Soy-Miso Sauce
    • 3 Tbsps Roasted Cashews
    • 2 Tbsps Coconut Aminos (Seasoning Sauce)
    • 4 oz Sweet Peppers

    Tips from Home Chefs

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    Prepare the ingredients & make the glaze
    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. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. 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.

    Cook the rice
    Prepare & marinate the shrimp
    3 Prepare & marinate the shrimp

    Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large 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 peppers and sliced white bottoms of the scallions; 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.

    Cook the vegetables
    Cook the shrimp & serve your dish
    5 Cook the shrimp & serve your dish

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the glaze is slightly thickened and the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked shrimp (including any glaze from the pan). Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!

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