Spicy Orange Glazed Tofu

Preheat the oven to 400°F (200°C). Cut the pressed [firm tofu] into 0.5 inch (1 cm) cubes.

In a large bowl, gently mix together the [firm tofu], olive oil (1 tbsp), cornstarch (1 tbsp), and salt (0.5 tsp).

Spread the tofu evenly over a parchment-lined baking tray and bake in the oven on the centre rack for 20 - 25 minutes, flipping the pieces halfway through baking. Start 25m timer

Cook the medium-grain white rice (0.67 cup) according to the package instructions.

To a large pan, add the broccolini (7.1 oz) and bell pepper (1 red) with a small splash of [water]. Cover and cook for 3 - 4 minutes or until softened slightly. Transfer to a plate and set aside. Start 4m timer

Returning the now-empty pan to the stove, add the orange juice (0.75 cup), cloves (2 garlic), sriracha (2 tsp), reduced-sodium soy sauce (2 tbsp), grated fresh ginger (0.5 tbsp), rice vinegar (0.5 tbsp), cornstarch (1 tbsp), and agave syrup (0.5 tbsp). Whisk. Once whisked, heat the sauce and let simmer for 5 - 7 minutes, stirring often until thickened. Start 7m timer

Add the baked [tofu cubes] to the pan and stir to coat. Cook until most of the liquid has been absorbed by the tofu.

Serve with [rice] and [veggies], garnish with toasted sesame seeds and sliced green onion as desired, and enjoy!