Yields 4 – 6 servings
- 2 cups jasmine white rice
- ½ lbs fresh green beans, trimmed
- 8 oz fresh or frozen green peas
- 8 oz extra firm tofu
- 2 large cloves of garlic, minced
- 1 inch ginger, peeled and grated
- orange slices and sesame seeds for garnish
- 1/2 cup Beet Orange Vinegar by Scrub (or sub with fresh squeezed orange juice)
- 1/4 tablespoons tamari
- 1 teaspoon toasted sesame oil
- 2 tablespoons maple syrup
Prepare the marinade by putting all of the ingredients in a mason jar. Shake well. Reserve half of the marinade for the tofu and use the other half for the stir-fry.
Prepare the tofu by removing it from the package. Slice the tofu in half longwise and drain or press each half well. (You can wrap the pieces with a tea towel and put something heavy like a book on top.) Let it sit for 15 minutes.
Cut the tofu into ¼ inch cubes and toss well in the marinade. Let tofu marinate in the refrigerator for 30 minutes. Preheat the oven to 400° F. Line a 6 inch pan with parchment paper and when the tofu is done marinating, put the cubes into the pan evenly spaced. Pour marinade over cubes and bake for 20 minutes, turning over halfway through.
Cook the rice per the package instructions.
Fill a sauce pot with water and boil the water on high. Parboil the green beans until they are al dente or around 8 minutes, adding the peas in halfway. Fill a large bowl with water and ice. Drain the vegetables and submerge in the ice bath to preserve bright green coloring.
When the vegetable, tofu and rice are ready, heat a large sauté pan or a wok. Add a few drops of sesame oil or a neutral vegetable oil. Pan fry the garlic and ginger for about 30 seconds. Toss in the tofu, vegetables and rice and stir-fry for a few minutes in high, adding in the remaining marinade.
Alternately, serve the rice on the side as in the photo. Here, I packed a serving of rice into a small round ramekin and turned it upside down on the plate, and then drizzled some of the marinade on top.
Garnish with orange slices and sesame seeds.