Tuesday, August 23, 2011

Orange Sesame Tofu & Coconut-Lime Basmati Rice

I never do fancy things with rice, but after making this simple coconut-lime basmati rice it makes me want to more often! You can't really see the rice in this photo but it's there under some sauteed kale. I paired the rice with orange sesame tofu and kale, as suggested in the cookbook and really enjoyed the combination.

I couldn't choose between these 2 photos so I had to post both!

If this sounds good, you might also like:
Kung Pao Noodles with Peanuts and Wok Fried Vegetables
Broccoli Cashew Teriyaki Tofu Stir-Fry
Pad Thai
Tarragon Pecan Asparagus

Orange Sesame Tofu
Adapted from Eat, Drink & Be Vegan

2 tsp cornstarch
1/2 cup freshly squeezed orange juice
Zest of 1 orange
3 tbsp reduced sodium soy sauce
2 tbsp maple syrup
2 tbsp apple cider vinegar
3 medium cloves garlic, minced
1 tbsp toasted sesame oil
1 pkg (350 g) extra-firm tofu, diced into 1/2" squares
1/4 cup green onions, thinly sliced
1 tbsp sesame seeds

Preheat oven to 400F. In a 9x13 inch baking dish, combined cornstarch with 2 tbsp orange juice and stir until fully dissolved. Add remaining juice and ingredients, except tofu, green onions and sesame seeds, and stir to combine. Add tofu and turn to coat both sides. Cover and refrigerate to marinate for 1 hour or more, or bake it immediately.

To bake, cover with aluminum foil and bake for 15 minutes. Turn over tofu, gently stir to cover tofu with sauce, and bake again uncovered for another 6-9 minutes, or until sauce thickens and is bubbling at edges (sauce will continue to thicken as it cools). Remove from oven, sprinkle with green onions and sesame seeds, and serve.

Coconut-Lime Basmati Rice
Slightly adapted from Eat, Drink & Be Vegan

1 cup dry brown basmati rice
1 can (400 mL) light coconut milk
1/2 cup water
2 1/2 tbsp freshly squeezed lime juice (zest limes before juicing)
1/4 tsp sea salt
Zest of 1 lime

In a saucepan, combine rice, coconut milk, water, lime juice, and salt. Bring to a boil on high heat, stir, then reduce heat to low, cover and cook for 35-45 minutes, until liquid is absorbed and rice is cooked through. Turn off heat, stir in lime zest and let sit for 4-5 minutes.


Chucky said...

Thanks Ashley! These both sound like absolutely tasty dishes. I'll let you know because I plan on making both of 'em! :)

BTW... your cat's expression definitely reeks, "Is this absolutely necessary?" LOL

Sarah S. said...

I received Eat, Drink, and Be Vegan as a gift for Christmas, I really need to delve in some more! I remember you posting a few tasty looking things from this cookbook. This bowl is very inviting, I love all that kale!

janet @ the taste space said...

This looks so flavourful, Ashley! I love the kale you added in. :)

Joanne said...

I always find myself bored with just plain rice, so this sounds perfect! Coconut and lime were made for each other.

Johanna GGG said...

I'm usually lazy with rice but this sounds an easy and tasty way to jazz it up

Adam and Theresa said...

hey, that tofu is an interesting one!I have to admit the orange doesn't immediately grab me, but it's intriguing. Gonna try it. Keep taking those pics of your cat! We love them.

Ricki said...

I do love Dreena's recipes, and this sounds like such a good one! Fancy rice, yes, please! :)

And that Abby is just too cute (even though she *is* a cat) ;)

rabbitfoodrocks said...

Thanks - this looks very balanced and satisfying. I am always trying to incorporate some kale!

Anonymous said...

Ahhhhh...Abby is the cutest grancat!!

Xiaolu @ 6 Bittersweets said...

Mmm now that is one delicious bowl! The rice sounds really flavorful, too.

Anonymous said...

I love Dreena's recipes but for some reason I always ignore all the recipes she has for side dishes. Coconut lime rice sounds fabulous though.

Helene said...

The cats are so cute! Nice recipe.

Stefani said...

I made this last night to rave reviews; and I just finished the leftover for lunch. Thanks for the deliciousness!

eatme_delicious said...

Stefani: Yaey so glad you enjoyed it. :)