Another super yum recipe from Cooking Light magazine. I added broccoli and sesame seeds and removed the sugar and cilantro, but the rest is mostly as they published it.
Be sure to take advance action on the tofu: freezing it for 24 hours, then thawing before use, improves the texture.
1.5 c. white basmati rice (Other rices are fine, but you may need to follow the package directions. Basmati is my favorite white rice, so that's what I use for everything.)
2 1/4 c. water
1 1/4 t. salt, divided
1/4 c. + 1 T. + 1 t. canola oil, divided
1 14-oz. package extra-firm Chinese-style (not the silken type) tofu
6 T. cornstarch, divided
1 c. fresh orange juice (from about 2 juicy oranges)
6 T. soy sauce, tamari, or shoyu (NOTE: If it is important that this dish is gluten-free, check the sauce.)
2 T. unseasoned rice vinegar
1 thinly sliced onion
2 green bell peppers, seeded, de-veined, and sliced
1 yellow bell pepper, seeded, de-veined, and sliced
1 orange bell pepper, seeded, de-veined, and sliced
20-oz. bag frozen broccoli
2 T. thinly sliced garlic
1 t. grated orange rind
1 t. crushed red pepper
2 T. sesame seeds
Rinse the rice under cool water until the water runs clean. In a large saucepan with a lid, bring the water, 1/4 t. salt, and 1 t. oil to a boil. Add the rice, stir lightly, cover, and reduce heat to a low simmer. Cook for 15 minutes, then turn off heat. Let sit for 5 minutes, then fluff with a fork.
Meanwhile, squeeze as much water as possible out of the tofu block, and cut the tofu into 1/2-inch pieces. Combine the tofu with 1/4 c. cornstarch in a medium bowl. Toss so that the tofu is covered in the cornstarch. Heat 3 T. oil over medium-high heat in a large skillet with deep sides. Add tofu to the pan, and cook about 8 minutes or until golden brown. Remove from pan.
Combine remaining 2 T. cornstarch, orange juice, soy sauce, vinegar, and remaining 1 t. salt in a bowl. Heat remaining 2 T. oil in the pan over medium-high heat. Add the onion, bell peppers, and broccoli, and cook about 5 minutes, stirring constantly. Add the garlic, orange rind, and crushed red pepper and cook, still stirring, until everything is tender but with a slight crunch. Add the orange juice mixture, and bring to a boil. Stir in the tofu, and remove from heat.
Serve the tofu stir-fry over the cooked rice, topping each serving with 1/2 T. sesame seeds.