|2 servings||calories per servings 610||protein serving 21 g||carbs per serving 96 g||total fat per serving 17 g|
Three basic flavors stand out in this vegan dish – sweet, sour and salty – and they all play central roles in a bold tangle of flavor that's totally satisfying. An extra splash of mirin and tamari impart a flair familiar to Asian cuisine, especially when coupled with one of our favorite sauces, My Sweet Hottie, from Chinese Southern Belle. A new citrus season is upon us, so we're taking full advantage of the juicy sweetness of oranges.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||96 g|
|Dietary Fiber||12 g|
• Heat oven to 425° F.
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Discard shiitake stems.
• Cut onion whites into 1-inch lengths. Thinly slice greens, keeping white and green parts separate.
• Cut tofu into 1/2-inch cubes.
• Peel oranges. Cut lengthwise into 1/2-inch wedges.
• Thinly slice celery at an angle.
• Zest and juice lime.
• Pick and chop cilantro leaves.
• In a large bowl, toss mushrooms with 1 teaspoon cooking oil and 1/4 teaspoon kosher salt.
• Spread on a baking sheet in a single layer (reserve bowl).
• Roast mushrooms in oven until lightly browned and tender, about 12 minutes.
While mushrooms roast, place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add onion whites. Cook, stirring occasionally, until onion begins to turn translucent, 2-3 minutes.
• Add tofu in a single layer. Cook without disturbing until browned on bottom, 3-4 minutes.
• Turn tofu. Stir in My Sweet Hottie sauce. Cook without disturbing about 2 minutes. Taste and adjust seasoning as desired. Remove pan from heat.
• Return mushrooms to reserved bowl.
• Fold in oranges, celery, cilantro, mirin, tamari, liquid aminos, lime juice and zest and 2 teaspoons cooking oil. Taste and adjust seasoning as desired.
• Divide rice, tofu and shiitake mixture between 2 plates
• Garnish with onion greens, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...