Orange Tofu & Brown Rice with Snow Peas, Kohlrabi & Cashews

Step 1

1 Prepare the ingredients & make the glaze Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the kohlrabi; halve lengthwise. If present, remove the core, then small dice. Thinly slice the scallions, separating the white bottoms from green tops. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the soy-miso sauce, orange marmalade, sesame oil, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Roughly chop the cashews.

Step 2

2 Cook the rice Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Step 3

3 Marinate the chicken Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the coconut aminos and season with salt and pepper. Stir to coat. Set aside to marinate at least 5 minutes.

Step 4

4 Cook the vegetables In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced kohlrabi in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and snow peas; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Step 5

5 Cook the chicken & serve your dish In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the chicken, 1 to 2 minutes, or until the glaze is slightly thickened and the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed chicken (including any glaze from the pan). Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!

Step 6

1 Prepare the ingredients & make the glaze Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the kohlrabi; halve lengthwise. If present, remove the core, then small dice. Thinly slice the scallions, separating the white bottoms from green tops. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the soy-miso sauce, orange marmalade, sesame oil, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Roughly chop the cashews.

Step 7

2 Cook the rice Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Step 8

3 Marinate the chicken Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the coconut aminos and season with salt and pepper. Stir to coat. Set aside to marinate at least 5 minutes.

Step 9

4 Cook the vegetables In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced kohlrabi in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and snow peas; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Step 10

5 Cook the chicken & serve your dish In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the chicken, 1 to 2 minutes, or until the glaze is slightly thickened and the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed chicken (including any glaze from the pan). Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!