Orange-Glazed Tofu Triangles with Sesame Rice

Ingredients

• 0.5 cup carrots grated
• 0.5 teaspoon sriracha divided (such as Lee Kum Kee)
• 1 cup rice long-grain hot cooked
• 1 teaspoon sesame oil dark
• 0.3 teaspoon ginger fresh grated peeled
• 0.3 cup green onions thinly sliced
• 1 teaspoon honey 
• 1 tablespoon soya sauce low-sodium divided
• 2 tablespoons orange juice 
• 0.5 cup peas green frozen thawed
• 1.5 teaspoons rice vinegar 
• 0.3 teaspoon salt divided
• 1 tablespoon sesame seed toasted
• 12.3 ounce water-packed extrafirm tofu light

Equipment

• frying pan
• paper towels
• whisk
• grill pan
• cutting board

Directions

1. Cut tofu in half crosswise; reserve one tofu half for another use.
2. Cut tofu half lengthwise into 3 (3/4-inch-thick) slices; cut each slice in half diagonally. Arrange tofu pieces in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; place a cutting board on top of tofu, and let stand 15 minutes.
3. Combine orange juice, 1 1/2 teaspoons soy sauce, rice vinegar, honey, 1/4 teaspoon chili garlic sauce, and ginger in a shallow dish, stirring with a whisk.
4. Remove cutting board and paper towels from tofu; sprinkle 1/8 teaspoon salt over tofu.
5. Add the tofu slices to the orange juice mixture in dish, turning to coat. Cover and marinate at room temperature 30 minutes, turning tofu slices after 15 minutes.
6. Heat a grill pan over medium heat. Coat pan with cooking spray.
7. Drain tofu; discard marinade.
8. Add tofu to pan; cook 3 minutes or until lightly browned. Turn tofu over; cook 2 minutes. Set aside; keep warm.
9. Heat oil in a medium nonstick skillet over medium heat.
10. Add peas, carrot, and onions; cook 2 minutes. Stir in the remaining 1 1/2 teaspoons soy sauce, remaining 1/4 teaspoon chili garlic sauce, and remaining 1/8 teaspoon salt.
11. Add cooked rice; cook 2 minutes or until thoroughly heated. Stir in sesame seeds.
12. Place 1 cup rice mixture on each of 2 plates, and arrange 3 tofu pieces on top of rice.