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    Home » This and That » Recipe: Ginger Mandarin Rice with Cashew Tofu. Sweet.

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Apr 6, 2009 · About 3 minutes to read this article. 9 Comments

    Recipe: Ginger Mandarin Rice with Cashew Tofu. Sweet.

    Tofu and rice doesn’t have to just be tofu and rice.

    Take it to the next level with fresh flavors and healthy ingredients. This recipe is super easy, vegan comfort food.

    Canned Mandarins. Who Knew?! This recipe uses a can of mandarin oranges as a main ingredient – both the fruit and the canning juice are used to flavor the tofu and plump the rice. High in vitamin C and sweetly healthy, I love the delicate flavor of mandarins.

    Smells Healthy!
    No surprise: rice and tofu is a healthy dish. But you can easily make it super healthy and super flavorful by adding in a few antioxidant-rich, wellness food flavors like garlic and ginger. This G & G combo will go right to your nose and perk up the gloomiest of days. Cashew nuts add an extra dose of nutrients and healthy fats. And don’t forget the tofu! High in vegan protein, tofu makes any dish divine and satisfying.

    Click ahead
    for this incredible (and incredibly easy) recipe…


    Ginger Mandarin Rice with Cashew Tofu
    vegan, serves two

    1 cup white or brown rice
    1 ½ cup water
    1 can of mandarin oranges (in natural juice)
    1 tablespoon agave syrup
    2 teaspoon garlic salt
    1 cup cubes tofu, firm
    2 tablespoon salted cashews
    1 tablespoon olive oil
    6 garlic cloves
    1 tablespoon fresh ginger, chopped
    1 tablespoon rice vinegar (opt’l)
    fresh black pepper
    *4 umeboshi plums, if available

    Rice:
    In a soup pan bring 1 ½ cups of water to a boil.
    Ad rice and 1 teaspoon garlic salt.
    Stir well.
    Reduce heat and cover pan.
    Let simmer for 15 minutes until liquid is absorbed.
    Stir well.
    Add in ¼ cup of the mandarin juice, the chopped ginger, 2 cloves of garlic, 1 tablespoon agave syrup, 3 whole mandarin slices and a dash of black pepper.
    Stir ingredients into rice.
    Cover pan and continue to heat for a few minutes until liquid is absorbed again.
    Remove lid and saute rice on high for about a minute.
    Move to bowl and toss with rice vinegar.
    Cover to keep warm.

    Cashew Tofu:
    Add 1 tablespoon olive oil to pan.
    Heat to high.
    Add chopped tofu, remaining garlic, 3 tablespoon mandarin juice and 1 teaspoon garlic salt.
    Cover lid and let heat and steam for a few minutes.
    Continue sauteing ingredients until tofu looks fluffy, but not too browned.
    Add cashews and recover pan for a few more minutes to cook.
    When tofu is browned and fluffy and cashews begin to darken, your tofu is done.
    *make sure all the liquid is absorbed.

    Serve:
    Spoon tofu over rice and garnish with raw mandarin orange slices.
    Add fresh ground black pepper.
    *If available, top with two umeboshi plums
    Serve hot in a nice little bowl.
    Enjoy!






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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    Reader Interactions

    Comments

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    1. Kathy says

      June 08, 2009 at 5:30 am

      asha…fixed it. thanx for the comment though! i hadn't noticed the error yet!

      kathy

      Reply
    2. Anonymous says

      June 08, 2009 at 5:08 am

      I'm having a hard time figuring out why I can't see the recipe. 🙁 Where is the link to click through to see it? I can't seem to see ANY of the recipes for your delicious creations!

      Love the blog. I just subscribed. 😀

      Reply
    3. Kathy says

      April 10, 2009 at 6:44 pm

      Chocolate Cup,

      Agave Syrup is an all natural sweetener from the AGAVE plant. It has the consistency of maple syrup and looks like honey. It is officially vegan, thus better than honey for most vegan diets.

      Hope that helps,

      Kathy

      Reply
    4. chocolatecup says

      April 10, 2009 at 2:24 pm

      looks yummy!:)what’s agave juice?

      Reply
    5. Kristan says

      April 08, 2009 at 3:26 am

      Hey Kathy,

      Just tried this with brown rice because it looked and sounded so tasty! Unfortunately it didn’t work out so well since brown rice needs more water than white (a fact which somehow failed to occur to me until well into the process). Here’s to next time, I guess!

      Thanks for posting this!

      Reply
    6. Hayley says

      April 07, 2009 at 7:07 pm

      This dish sounds amazing. Cashews are one of my favorites, thanks for sharing!

      Reply
    7. Kathy says

      April 07, 2009 at 5:11 pm

      Anna,
      So glad you like it! I just may have it for lunch again too! That good. Cravable..

      Kathy

      Reply
    8. Anna Haight says

      April 07, 2009 at 3:24 pm

      This looks incredibly easy and delicious, and I have all the ingredients at hand, including the umeboshi. I know what I’m having for lunch!

      Reply
    9. Halle says

      April 07, 2009 at 1:24 am

      Wow that looks divine.

      Reply

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