Sesame-Crusted Tofu with Steamed Vegetables, Rice, and Soy-Ginger Dressing

INGREDIENTS

FOR THE TOFU:

7 oz extra-firm tofu, drained 

2 tablespoons soy sauce

2 tablespoons orange juice

1 teaspoon sesame oil 

1/2 teaspoon garlic powder

1/2 teaspoon or more harissa or pinch of chili flakes

2.5 tablespoons sesame seeds 

2 tablespoons arrowroot powder or cornstarch 

olive oil

FOR THE VEGGIES: 

cauliflower, cut into florets 

purple cabbage, cut into chunks

carrot, cut into thin slices 

FOR THE RICE:

1/2 cup red rice 

3/4 cup water 

salt

olive oil

FOR THE DRESSING:

1 tablespoon soy sauce 

1 tablespoon coconut aminos 

2-3 teaspoons lime juice or rice wine vinegar

1/4 teaspoon or more grated ginger

METHOD

FOR THE TOFU:

1. place a piece of folded paper in a shallow bowl or plate. place tofu on the paper towel followed by another piece of folded paper towel and bowls to weigh it down. press tofu for 15-30 minutes.

2. in a container, combine soy sauce, orange juice, sesame oil, garlic powder,  and harissa. whisk.

3. in a shallow bowl/plate, combine sesame seeds with arrowroot powder. 

4. cut tofu lengthwise into three slices. place into bowl with the soy-orange marinade. marinade for as long as you can, flipping at same point. 

5. dredge both sides of tofu in the sesame-arrowroot mixture.

6. heat up a pan and add enough olive oil to completely coat the bottom of the pan. check if oil is hot enough by flicking a little water in it. then, add tofu and cook until bottom is golden brown. flip and cook for another few minutes. 

7. place tofu on a paper towel to absorb any excess oil.

FOR THE VEGGIES:

1. add 1 inch of water to a pot. place vegetables in the pot and cover with the lid.

2. place on stove and cook on medium until vegetables are cooked to your liking. 

FOR THE RICE:

1. place rice in a small pot. rinse and drain water.

2. add 3/4 cup fresh water to the rinsed rice along with 1/4-1/2 teaspoon salt and 1 teaspoon oil.

3. bring to a boil, lower to a simmer, cover and cook for 20-25 minutes (15 minutes for basmati rice). remove from heat and let sit covered for 5 minutes.

FOR THE DRESSING:

1. combine all ingredients in a bowl. add leftover tofu marinade, if you want and whisk.

2. taste and adjust for seasoning.