Sesame Orange Tofu
with Roasted Green Beans & Sticky Rice
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- 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 tbsp Sriracha
- 6 oz green beans
- 3 tbsp cornstarch
- 1 tbsp white sesame seeds
- 2 tbsp sesame oil
- 1 tsp (2 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F. Add sushi rice, 1 cup (2 cups) 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 tofu, pat dry, and cut into 1 inch cubes. Slice scallions into 2 inch pieces. Peel and mince the garlic. Halve the orange(s), juice one half (1 orange), and cut the other half (1 orange) into wedges. Add minced garlic, orange juice, tamari, turbinado sugar, and Sriracha to a medium bowl. Whisk the orange sauce.
Add green beans, 1 tsp (2 tsp) vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and browned in places, 6 to 8 minutes.
Add cubed tofu, cornstarch, just 2 tsp (4 tsp) sesame seeds, and a pinch of salt and pepper to a large bowl, and toss. Heat sesame oil in a large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes. TIP: Work in batches for the 4 serving meal.
Add sliced scallion to the skillet with the tofu and cook for 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. TIP: For the 4 person meal, add all of the tofu back to the pan before adding the scallions and sauce.
Divide the rice and roasted green beans between large plates and top with sesame orange tofu. Sprinkle with remaining sesame seeds and serve with orange wedges. Tuck in!