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Week 12: Orange Ginger Tofu Bowl
In celebration of soy month we are celebrating with this delicious Orange Ginger Tofu Bowl!
What you will need:
1/4 cup tahini
1 TBSP miso paste
1 TBSP chili paste
2 tsp turmeric
2 tsp fresh ginger
4 cloves of garlic
1.5 cups uncooked rice
Vegetable broth (this will replace the water ratio you need for cooking the rice)
2TBSP cornstarch
1 TBSP frying oil
2 tsp sesame oil
2 portabella mushrooms, thinly sliced
2 medium carrots, cut into half moons
large bunch of kale, thinly sliced
Toppings:
thinly sliced radishes
green onions
In a large bowl combine the orange juice, tahini, garlic, miso, chili paste, ginger, and turmeric, and whisk to combine.
Add the tofu to the bowl and let it marinade while you prep the rest of the meal.
Rinse the rice and drain. Add to a medium pot on high heat with the veggie broth.
Stir, bring to boil, and turn to low and cover until the liquid is absorbed (about 20 min).
Separate the tofu from the marinade, reserving the marinade for the pour-over sauce at the end.
Toss your marinated tofu with cornstarch.
Heat your canola oil in a skillet on medium heat. When hot, add the tofu and panfry until golden. Transfer the tofu to a bowl.
Return the pan to the stove and add the sesame oil, mushrooms, and carrots. Cook for 5 minutes until the mushrooms start to release their juicesand the carrots are tender.
Add the kale, salt & pepper and cook for an additional 2-3 minutes until the kale is bright green.
Assembly:
Layer rice on the bottom of your bowl. Top with a heap of the sautéed mix, the tofu, and any additional toppings.
Layer rice on the bottom of your bowl. Top with a heap of the sautéed mix, the tofu, and any additional toppings.
Drizzle the marinade sauce on top- ENJOY!
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