Orange Glazed Tofu with Lime Coconut Rice

Orange Glazed Tofu:
2 tsp Arrowroot powder
1/2 orange juice
1 tsp orange zest
3 tbps Soy sauce
2 tbsp Maple syrup
2 tbsp apple cider vinegar
2 gloves of garlic
1 tbsp sesame oil
1/8 tsp of sea salt
1 pack of extra firm tofu
Green onions (garnish)
1-2 tbsp sesame seeds (garish)

Pre heat your oven at 400 degrees. Combine arrowroot with two tablespoons of orange juice. I say actually squeeze the orange yourself because you will next put that and the rest of the orange juice into the bowl along with all of your ingredients save the tofu, sesame seeds and the green onions.
Put your tofu and the mixture into a baking dish and coat both sides. Cover with aluminum foil and bake for 15 minutes. Take out when that is done and turn the pieces of tofu over. Recover and bake for another 6-9 minutes. The sauce should be thicker as it cools. Remove from the oven and sprinkle with green onions and seeds.

Coconut Lime Rice
1 cup of brown basmti rice
½ cup of water
A can of light coconut milk
2 tablespoons of lime juice
1 ½ tsp of lime zest
¼ tsp of sea salt
Lime wedge to serve

I would recommend pre soaking your rice. Combine all but the zest and wedges in sauce pan and bring to a boil. Turn down and simmer for 35-45 minutes adding more water if needed. Turn off heat and stir in the lime zest. Let sit for five minutes before serving.