Orange-Marinated Tofu on Crispy Garlic Rice

Mix the tofu with the remaining ingredients to marinade.

Let mariner 20 minutes at room temperature or 24 hours in the refrigerator.

For water and the salt with the rice in a pot and bring to a boil, then Reduce heat to the minimum and compter 11 minutes with the couvercle. Close and set aside.

A time the rice cooled, transfer in a skillet with garlic and the corps gras. Cook over medium-low heat about 10–15 minutes stirring, or until the rice is lightly crispy. Augmenter lightly the heat towards the fine afin optimiser the result crispy.

Meanwhile, heat oil in a non-stick skillet. Drain the tofu (conserver the marinade). L'Coat starch and Cook over medium heat for 8–12 minutes or until the pieces are well browned, making sure to flip them halfway through cooking. Add then the rest the marinade to tofu and coat well without too much Stir for avoid enlever effet crispy. Set aside.

Serve in bowls-plates. Place the rice, top with parsley and coriander, add the tofu and the sunflower sprouts.

Serve with cucumbers marinated to asiatique (optional).