Warm Bowl of Orange-Sesame Glazed Tofu with Edamame Rice and Roasted Carrots with Lime Yogurt

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper. Toss the carrots with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, black pepper, and the red pepper flakes if using. Roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through.

2. 2

   While the carrots roast, cook the jasmine rice with 360 ml (1 1/2 cups) water and 1 g (1/4 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until tender. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   Add the edamame to the hot rice along with 1 sliced scallion and 5 ml (1 tsp) sesame oil. Fluff with a fork and keep covered.

4. 4

   Cut the tofu into cubes or rectangles. Pat it dry well and toss it with 15 ml (1 tbsp) soy sauce and 9 g (1 tbsp) sesame seeds for a light coating.

5. 5

   Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Brown the tofu for 3 to 4 minutes per side until well caramelized and firm. Transfer to a plate.

6. 6

   In the same skillet, reduce to medium heat and add the garlic, ginger, orange zest, 30 ml (2 tbsp) soy sauce, 30 ml (2 tbsp) honey, 80 ml (1/3 cup) orange juice, and 10 ml (2 tsp) sesame oil. Cook for 2 to 3 minutes until the sauce reduces slightly.

7. 7

   Return the tofu to the skillet and toss for 1 to 2 minutes so it becomes fully glazed with the orange-sesame sauce.

8. 8

   Make the yogurt sauce by mixing the Greek yogurt with the lime juice, lime zest, a pinch of salt, and half of the remaining scallions.

9. 9

   Divide the edamame rice among 4 bowls. Top with the roasted carrots and glazed tofu. Finish with the yogurt sauce, the remaining scallions, and the remaining 9 g (1 tbsp) sesame seeds. Serve warm.

10. 10

    If you want deeper color on the carrots, leave them under the oven broiler for 2 to 3 extra minutes at 230°C / 450°F, watching closely before serving.