I came across this recipe in The Part-Time Vegan: 201 Yummy Recipes that Put the Fun in Flexitarian, a new book out that pretty much is how we live – mostly vegan but with a “flexitarian” view on eating. The publisher, Adams Media, has printed a number of books on cooking (of which I have received quite a few copies of books for review, along with this book as well). The authoress is Cherise Grifoni who has a good sarcastic sense of humor. Let me say I like that kind of personality! (See here for a good example – and might I add that is exactly the snarky reply I would give!) If you get a chance do pick up her new book and give it a look over. I am sure you will find something you crave in it – for the most part she avoids hard to find ingredients and the recipes are of foods one would find “normal” – lest I tell you all the story of the grossest meal I ever made when I was 13 that involved a block of tofu, carrots and noodles – which wasn’t normal. Can I just say I love the new breed of vegan cookbooks that are exciting and flavorful? PS: While the book isn’t fancy (no photos at all) it is heavy on recipes and even better is printed in the US (yes, that is a big + for me when I see that!).
And so for dinner tonight we had this delicious and tasty dinner – served over baked brown rice with steamed green peas on the side. Even the baby loved it!
Orange Glazed Tofu (find on page 161)
- 2 Tbsp lower sodium sauce
- 2/3 cup orange juice
- 2 Tbsp rice vinegar (unseasoned)
- 1 Tbsp pure maple syrup
- ½ tsp red pepper flakes
- 1 package 1 lb firm tofu drained and chopped (I used pre-cubed Safeway brand)
- 1½ tsp garlic (I used jarred organic roasted)
- 2 Tbsp olive oil
- 1½ tsp corn starch
- 2 Tbsp cold water
- 1 batch baked brown rice (see below)
For the rice –
Heat the oven to 375°. Bring 2½ cups water to a boil, add it, 1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to 2 quart or 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.
Makes about 4 cups baked.
For the sauce –
In a small bowl whisk the soy sauce, orange juice, vinegar, maple syrup and red pepper flakes together.
In a non-stick skillet heat the oil over medium heat, add in the tofu and garlic and cook for 2 minutes or until the tofu is lightly brown (kind of golden).
Add in the orange juice mixture and turn down to medium-low. Let simmer gently for 8 minutes.
Meanwhile stir the cornstarch and water together until smooth. Slowly add to the skillet, stirring while you pour it in. Let simmer for 4 minutes longer, stirring often.
Serve the sauce over the brown rice.