If I had to put a finger on my favorite meal, it would always contain a type of grain as the base and some kind of sauce heavily drizzled on top. There is something so comforting and downright delicious about the combination. This right here is my current sauce of the moment – Sweet and Sour Blood Orange Sauce. It is reminiscent of both Sweet & Sour sauce and Orange Chicken sauce. It is tangy, sweet, rich, sticky, and pairs perfectly with vegetables, chicken, or tofu – which I used in this recipe here.
Tofu And Rice With Blood Orange Sauce
Feel free to swap the cooked tofu for cooked chicken or veggies. As long as you’re eating it with this sauce, you can’t go wrong. Promise.
Ingredients for the tofu and rice marinade:
- 2 tablespoons lime juice
- 2 teaspoon Sriracha
- 1 tablespoon maple syrup
- 1 tablespoon liquid aminos OR tamari OR soy sauce
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
For the Blood Orange Sauce:
- 1 cup blood orange juice (regular orange juice can work too)
- 2 tablespoons freshly squeezed lime juice
- Zest from 1 orange
- 1 teaspoon Sriracha
- 3 tablespoons maple syrup
- 3 tablespoons liquid aminos OR tamari OR soy sauce
- 1 clove garlic, minced
- 2 packages extra-firm tofu, pressed and cut into 1/2 inch cubes (see notes for pressing instructions)
- 2 cups of rice
- 1 tablespoon avocado oil
- 1 tablespoon potato starch
- 2 scallion, sliced
Tofu and Rice + Blood Orange Sauce (FULL GUIDE)
- Combine the pressed and chopped tofu in a zip top bag. Add in the marinade ingredients and mix to combine. Allow the tofu to marinade for at least 4 hours and up to overnight.
- Once the tofu has marinated, preheat the oven to 375 degrees. Toss the tofu with the avocado oil and spread it out in a single layer on a baking sheet. Bake for 1 hour, stirring once halfway through the cooking time.
- While the tofu is baking, cook your rice according to the package directions.
- Once the tofu has cooked, remove from the oven and set aside. Whisk together all of your glaze ingredients and add to a large skillet. On medium heat, bring the glaze to a simmer.
- Once it has come to a simmer, remove it from the heat. Take 1/3 cup of the warm glaze and in a small bowl, whisk it together with the potato starch. Return the mixture back into the skillet and whisk to combine. Return the glaze to the heat and add in the tofu.
- Continue to cook, stirring frequently until the sauce has thickened, about 3-5 minutes. Remove from the heat and add in the scallions. Serve over prepared rice.
How to press the tofu
Open and drain the tofu. Slice each piece in half lengthwise, so you have 4 flat rectangles. Cover a small baking tray with a few layers of paper towels. Place the tofu onto the tray in a single layer and cover the tofu with several more layers of paper towels. Place a second sheet tray on top of the paper towel covered tofu and place something heavy on the top sheet tray. I use heavy cans or cartons of almond milk. Place in the fridge overnight to remove excess moisture from the tofu.