Ginger Mandarin Rice with Cashew Tofu

Ginger Mandarin Rice with Cashew Tofu

From Healthy, Happy, Life (http://kblog.lunchboxbunch.com/2009/04/recipe-ginger-mandarin-rice-with-cashew.html)

1 cup white or brown rice

1 1/2 cup water

1 can of mandarin oranges (in natural juice)

1 Tbsp agave syrup

2 tsp garlic salt

1 cup cubes tofu, firm

2 Tbsp salted cashews

1 Tbsp olive oil6 garlic cloves

1 Tbsp fresh ginger, chopped

1 Tbsp rice vinegar

(opt'l)fresh black pepper*4 umeboshi plums, if available

Rice:

In a soup pan bring 1 1/2 cups of water to a boil.

Add rice and 1 tsp garlic salt.

Stir well.

Reduce heat and cover pan.

Let simmer for 15 minutes until liquid is absorbed.

Stir well.

Add in 1/4 cup of the mandarin juice, the chopped ginger, 2 cloves of garlic, 1 Tbsp agave syrup, 3 whole mandarin slices and a dash of black pepper.

Stir ingredients into rice.

Cover pan and continue to heat for a few minutes until liquid is absorbed again.

Remove lid and saute rice on high for about a minute.

Move to bowl and toss with rice vinegar.

Cover to keep warm.

Cashew Tofu:

Add 1 tbsp olive oil to pan.

Heat to high.

Add chopped tofu, remaining garlic, 3 Tbsp mandarin juice and 1 tsp garlic salt.

Cover lid and let heat and steam for a few minutes.

Continue sauteing ingredients until tofu looks fluffy, but not too browned.

Add cashews and recover pan for a few more minutes to cook.

When tofu is browned and fluffy and cashews begin to darken, your tofu is done.

*make sure all the liquid is absorbed.

Serve:

Spoon tofu over rice and garnish with raw mandarin orange slices.

Add fresh ground black pepper.

*If available, top with two umeboshi plums. Serve hot in a nice little bowl.