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!

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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.