Erin’s Easy Eats

A Cooking Light recipe.  The husband wanted to try out some new vegetarian meals, so this was on the list as something I’ve wanted to try for awhile but hadn’t gotten around to.  I thought the tofu could use some extra jazzing up, but it’s tofu so… I’d probably add some black bean paste or some extra soy sauce or teriyaki sauce to the marinade.  The rice was surprisingly delicious, though!

• 6 oz. extra firm tofu (a regular block, cut in half, saving half for another time)
• 2 Tbs orange juice
• 1 Tbs soy sauce, divided
• 1 1/2 tsp rice vinegar (I didn’t have this, so I used slightly diluted white wine vinegar)
• 1 tsp honey
• 1/2 tsp. garlic chili sauce, divided
• 1/4 tsp. fresh ginger (or a sprinkle of dried)
• 1 tsp sesame oil
• 1/2 c. frozen green peas, thawed
• 1/2 c. grated carrot
• 1/4 c. thinly sliced green onions
• 1 c. cooked rice
• 1 Tbs toasted sesame seeds

Cut tofu into 6 large triangles, and layer in between some paper towels, and weight with a cutting board.  Let stand 15 minutes.

Combine juice, 1 1/2 tsp soy sauce, vinegar, honey, 1/4 tsp. chili garlic sauce, and ginger in a shallow dish, whisk together.  Coat tofu in sauce, and marinate for 30 minutes, turning once.

While tofu marinates, place peas, carrots, and onions in a nonstick skillet lightly sprayed with cooking spray.  Cook over medium high heat 2 minutes.  Add reaming soy sauce, and chili garlic sauce.  Add rice, and cook 2 -3 minutes, or until thoroughly browned.  Stir in sesame seeds.

Heat a grill pan (or your countertop grill) and drain tofu.  Grill until lightly browned (about 2 minutes.)  Serve 3 slices tofu with about 1 cup of rice.

Tags: cooking light, healthy, recipes, tofu, vegetarian