ORANGE GLAZED TOFU

Start by cooking the rice:

4 c. water

2 c. rice

The Glaze:

4 c. fresh squeezed orange juice

1/2 c. maple syrup

1/4 c. olive juice

1 t. inka or other coffee substitute

1 t. ground coriander

1 T. fresh ground ginger

4 T. organic corn starch

In a sauce pan, whisk together orange juice, maple syrup, olive juice, inka, coriander and ginger.  Remove 1/2 c. of the mixture and set it aside. 

NOW, add the cornstarch to the saucepan and whisk it into the cold liquid, being sure to get rid of the lumps. Bring the mixture to a boil stirring constantly for 2-3 minutes.   

Season the tofu:

4 c. frozen tofu, thawed (you can use non-frozen tofu, but freezing makes a nice texture) 

Cut the tofu into 1/2 inch cubes and place them in a fairly large flat baking pan that allows them to spread out one cube deep.  Pour the 1/2 c. of set aside orange glaze mixture over the tofu and place it in the oven at 350-450 degrees.  Stir every 10-15 minutes until the moisture is absorbed into the tofu.

Prepare the vegetables:

2 carrots, peeled and cut into thin rounds

1 red pepper chopped into 2 inch by 1/2 inch pieces.

1-2 c. of broccoli, snap green peas or other green vegetable that is in season

1 c. whole raw cashews, rinsed

2 T. fresh cilantro, chopped  (Don't steam this!  It is for the garnish later)

Steam the carrots, pepper, green vegetable and cashews about 7 minutes.  When the vegetables are done, gently mix in the seasoned tofu.  Pour the orange juice mixture over the vegetables.

Serve over the rice and garnish with cilantro.