Orange-Glazed Tofu Triangles with Sesame Rice

Orange-Glazed Tofu Triangles with Sesame Rice (Adapted from CL)

14 ounce package water-packed extra-firm tofu
1/4 cup fresh squeezed orange juice
2 tablespoons low-sodium soy sauce, divided
1 tablespoon rice vinegar
2 teaspoons honey
1 teaspoon chili garlic sauce, divided
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon salt, divided
2 teaspoon dark sesame oil
1 cup frozen green peas, thawed
1 cup shredded carrots
1/2 cup thinly sliced green onions
2 cups hot cooked brown basmati rice
2 tablespoons sesame seeds, toasted

Cut tofu lengthwise evenly into 6 slices. Cut each slice in half diagonally to make triangles.. Place the cut tofu on several layers of paper towels - cover with additional paper towels and place a cutting board on top of tofu. Let stand about 15 minutes to let some of the water come out.

In a shallow dish, whisk together orange juice, 1 tablespoon soy sauce, rice vinegar, honey, 1/2 teaspoon chili garlic sauce and ginger.

Remove the tofu from the paper towels and season with about 1/4 teaspoon salt. Place the sliced tofu into the orange juice mixture and then turn the pieces over to coat. Cover and let stand at room temperature for about 30 minutes, turning the tofu over after 15 minutes.

Heat a grill pan over medium heat (or use The Griddler). Coat pan with olive oil spray. Drain the tofu, then add the slices into the pan. Cook until lightly browned, about 3-5 minutes. Flip the tofu over and cook an additional 2-4 minutes. Set aside and keep warm.

In a medium skillet, heat oil over medium. Add peas, carrot and onions - cook 2 minutes. Stir in the remaining 1 tablespoon soy sauce, remaining 1/2 teaspoon chili garlic sauce and remaining 1/4 teaspoon salt. Stir in the cooked rice and continue to cook until thoroughly heated through, about 2-4 minutes. Stir in sesame seeds. Evenly divide the rice mixture between your serving plates and arrange 3 grilled tofu pieces on top.

Makes 4 servings.

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