Sesame Orange Tofu
with Roasted Green Beans & Sticky Rice
- ½ cup sushi rice
- 14 oz organic extra firm tofu
- 2 scallions
- 2 garlic cloves
- 1 navel orange
- 2 tbsp tamari
- 2 tbsp turbinado sugar
- 1 tsp Sriracha
- 6 oz green beans
- 3 tbsp cornstarch
- 1 tbsp white sesame seeds
- 2 tbsp sesame oil
- 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Baking sheet
- Small saucepan with lid
Preheat the oven to 400°F. Add the sushi rice, 1 cup of water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes.
Drain the tofu, pat dry with a clean kitchen towel, and cut into 1 inch cubes. Slice scallions into 2 inch pieces. Peel and mince the garlic. Halve the navel orange, juice one half, and cut the other half into wedges. Add minced garlic, orange juice, tamari, turbinado sugar, and Sriracha to a medium bowl. Whisk the orange sauce to combine.
Place green beans on a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until tender and browned in places, 6 to 8 minutes.
Add cubed tofu, cornstarch, just 2 tsp white sesame seeds, and a pinch of salt and pepper to a large bowl. Toss to coat. Heat sesame oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes.
Add the sliced scallion to the skillet with the tofu and cook 1 to 2 minutes. Reduce heat to low and add the orange sauce. Toss to coat, and cook tofu until sauce thickens, about 30 seconds.
Divide the cooked sushi rice and roasted green beans between large plates and top with sesame orange tofu. Sprinkle with the remaining white sesame seeds and serve with orange wedges. Tuck in!