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Brown Rice Breakfast Bowl with Mint and Mandarin Orange Syrup

Yum

Ingredients

• 1 (14 ounce ) package extra firm tofu
• 3 tablespoons canola or avocado oil
• 4 cups cooked medium-grain brown rice (or cook 10-minute “instant” brown rice for convenience)
• 2 cups diced fresh pineapple (about 1/2 medium fruit)
• 2 scant tablespoons freshly grated peeled ginger
• 2 tablespoons slivered fresh mint
• Sea salt and freshly ground pepper, to taste
• 5 tablespoons Bonne Maman Mandarin Preserves
• 1 ounce brewed green tea
• 2 teaspoons toasted sesame oil
• 1 sheet toasted sushi nori, optional
• 1/4 cup dry-roasted salted peanuts, coarsely chopped

Instructions

1. Slice tofu horizontally, then in quarters, on a cutting board. Cover with another plate and weight down, 15-20 minutes. Drain and pat dry. Heat oil in wide skillet. Pan-fry tofu 2-3 minutes per side until nicely browned. Chop into bite-size pieces. Warm rice to serving temperature, or at least to room temperature, empty into a large bowl and fold in tofu. Combine pineapple, ginger and mint. Stir into rice. Divide mixture among four bowls Warm Mandarin Preserves with green tea until syrupy. Drizzle over rice and stir in gently. Season with salt and pepper. Drizzle with sesame oil, crumble sushi nori over top and sprinkle with peanuts. Serve warm with hot green tea, if you like.
2. Combine pineapple, ginger and mint. Stir into rice. Divide mixture among four bowls Warm Mandarin Preserves with green tea until syrupy. Drizzle over rice and stir in gently. Season with salt and pepper. Drizzle with sesame oil, crumble sushi nori over top and sprinkle with peanuts. Serve warm with hot green tea, if you like.

Notes