Meatless Monday: Orange Stir Fry Vegetables Over Crispy Sesame Rice

I'm excited to share one of my favorite recipes for this week's Meatless Monday - Orange Stir Fry Vegetables over Crispy Sesame Rice. This recipe is a delicious, quick midweek dinner. The orange sauce is sweet, tangy and perfect for satisfying take-out cravings. I dare you to say tofu is boring after biting into this.

The tofu is marinated and cooked in orange sauce until it reduces. The sauce includes lots of flavor heavy hitters like garlic, ginger, orange juice and soy sauce. The stir-fry vegetables are frozen (no veggie prep!) and steamed before adding to the sauce. It all sits on top of sushi rice that has been jazzed up with the addition of grated orange peel and a quick fry in sesame oil for some crunch and flavor. Check out Kristin's Kitchen blog for more vegetarian and dessert recipes!

Orange Stir Fry Vegetables over Crispy Sesame Rice
Serves 4

Ingredients

• 14 ounce package of tofu, drained and pressed*
• 4 cups of Asian Stir-Fry veggies, frozen
• 1/4 cup + 2 tablespoons honey
• 2 cups orange juice
• 1/4 cup soy sauce
• 1 tablespoon fresh grated ginger
• 2 large garlic cloves, grated
• 1 tablespoon + 1 teaspoon grated orange peel, divided
• 1 teaspoon chili garlic sauce
• 2 cups sushi rice
• 1 tablespoon sesame oil
• 1 1/2 tablespoons coconut oil, divided
• salt and pepper, for seasoning
• toasted sesame seeds, optional

Directions

Prepare the orange marinade: Add the honey, orange juice, soy sauce, ginger, garlic, chili garlic sauce and 1 tablespoon of the grated orange peel to a large bowl. Whisk to combine

Salt and pepper the tofu and add to the bowl with the marinade and let it sit for 10 - 15 minutes

While the tofu is marinating, follow the directions on the package of sushi rice to cook. Once done, use a fork to fluff the rice and incorporate the remaining 1 teaspoon of orange peel

To cook the frozen vegetables, add 1/2 tablespoon of coconut oil to a skillet and cook the vegetables for 2 minutes over medium-high heat. Add three tablespoons water and cover. Cook for 3 - 4 minutes until tender-crisp

Once the tofu has marinated, it's time to cook. Add the remaining 1 tablespoon of coconut oil to a large skillet over medium high heat. Place the tofu in the heated skillet using a skimmer or slotted spoon to remove the tofu, but leaving the marinade behind

Let the tofu cook for a few minutes per side or until a light brown crust forms and the liquid from the tofu has evaporated

Add the remaining marinade to the tofu skillet and let it thicken and reduce for approximately 10 minutes. Add the vegetables and cook for an additional couple minutes or until warmed through and the sauce has reduced to your liking. Taste and season with salt and pepper.

While the tofu is cooking, heat 1 tablespoon of sesame oil in a medium skillet over medium heat. Add the cooked sushi rice and press down in an even layer. Let it cook, untouched, for about 5 minutes or until a crispy crust forms on the bottom layer. Remove from the heat and set aside

To plate, spoon the tofu and vegetable mixture over the crispy rice. Top with sesame seeds and enjoy

* To Press and Drain Tofu: Open the package of tofu and remove the brick. Place it on a paper towel or dish towel lined plate. Place more paper towels on top of the tofu. Set a heavy book or heavy skillet on top. Let the liquid press out for at least 15 minutes.