Forked from kitchen
brown rice, rinsed
In a pot, bring water and brown rice to a boil over medium-high heat. Turn down to simmer until cooked (~30m).
Turn off heat and fluff with a fork. Let it sit for a few minutes before serving.
firm tofu, towel dried and cut into cubes
In a small bowl, thoroughly combine cornstarch and sea salt.
In a large mixing bowl, place firm tofu cubes in. Sprinkle cornstarch, a small amounts at a time, to evenly coat the tofu. Toss firm tofu cubes to coat.
In a pan over medium-high heat, add vegetable oil until shimmering.
Add to cook firm tofu cubes until browned on all sides.
rice wine vinegar
white pepper, ground
red pepper flakes
With a zester, grate 2 tablespoons of orange zest. Then, juice the orange.
In a bowl, add orange zest, its juice, and the rest of the ingredients until the cornstarch has dissolved with no clumps.
red onion, cut into medium pieces
green onions, sliced into rounds
bok choy, leaves separated
In a pan over medium-high heat, toss cashews to roast in the pan until lightly browned.
Add vegetable oil to cook red onion until lightly browned.
Add to cook ginger, garlic, and green onions until golden and fragrant.
Add to cook bok choy and 1 tablespoon of water and steam with a lid on until soft (2m).
Add sauce and add tofu. Stir to combine and bring to a simmer. Cook until the sauce is thick and glossy.
green onion, sliced into rounds
Serve this meal family style. In two small bowls, add a portion of rice each.
In a serving bowl, add orange tofu and cashews. Garnish with sesame seeds and green onion. Serve!