Orange Tofu with Brown Rice

Ingredients

• 16 oz firm tofu
• 1 cup brown rice
• 3 tbsp cornstarch
• 2 tbsp vegetable oil
• ¾ cup orange juice
• ¼ cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 2 clove garlic
• 1 tbsp ginger
• ¼ tsp red pepper flakes (optional)
• 1 tsp sesame seeds (optional)
• 2 green onions (optional)

Steps

1. Press the tofu to remove excess water, then cut into 1-inch cubes. In a bowl, toss tofu with 2 tablespoons of cornstarch until evenly coated.
2. Cook brown rice according to package instructions. While rice cooks, prepare the sauce: whisk together orange juice, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes (if using) in a small bowl.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add coated tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from skillet and set aside.
4. Pour the orange sauce into the same skillet and bring to a simmer. In a small cup, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering sauce and cook until thickened, about 1-2 minutes.
5. Return the crispy tofu to the skillet and toss gently to coat evenly with the orange sauce.
6. Serve the orange tofu immediately over the cooked brown rice, garnished with sesame seeds and sliced green onions if desired.