Orange-Marinated Tofu on Crispy Garlic Rice

Toss the tofu with the remaining marinade ingredients.

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

Combine the water, salt, and rice in a pot and bring to a boil, then reduce heat to the lowest setting, cover, and cook for 11 minutes. Turn off the heat and set aside.

Once the rice has cooled, transfer to a skillet with the garlic and fats. Cook over medium-low heat for about 10–15 minutes, stirring, until the rice is slightly crispy. Increase the heat slightly toward the end to maximize the crunch.

Meanwhile, heat oil in a non-stick skillet. Drain the tofu (reserve the marinade). Coat with starch and cook over medium heat for 8–12 minutes or until the pieces are well browned, making sure to flip them halfway through. Add the remaining Tofu marinating and coat well, stirring gently to preserve the crispiness. Set aside.

Serve in bowls. Top with the rice, garnish with parsley and cilantro, then add the tofu and sunflower sprouts.

Serve with Asian-style pickled cucumbers (optional).