2 teaspoons arrowroot powder
1/2 cup freshly squeezed orange juice (zest orange first)
1 teaspoon orange zest
1 teaspoon red pepper flakes
3 tablespoons tamari
2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon toasted sesame oil
1/8 teaspoon sea salt
1 lb extra-firm tofu, sliced 1/4-1/2 inch (5-10 mm) thick squares, and patted to remove excess
1/4 cup green spring onions, thinly sliced (for garnish)
1-2 tablespoons sesame seeds (for garnish)
1 bunch swiss chard, cleaned & chopped roughly (stems included)
3 cloves garlic, minced
1 tablespoon oil
1 cup brown rice, cooked
Preheat oven to 400˚F (205˚C). In an 8×12 inch (20×30 cm) baking dish, combine arrowroot with 2 tablespoons orange juice and stir until fully dissolved. Add remaining juice and ingredients, except tofu, green onions and sesame seeds, and stir to combine. Add tofu and turn to coat both sides. Cover and refrigerate to marinate for 1 hour or more, or bake it immediately.
To bake, cover with aluminum foil and bake for 15 minutes. Turn over tofu, gently stir to cover tofu with sauce, and bake again, uncovered, for another 6-9 minutes, or until sauce thickens and is bubbling at edges (sauce will continue to thicken as it cools).
Meanwhile, sauté the swiss chard with the garlic in the olive oil on medium heat for 4-5 minutes until the swiss chard is tender. Remove from heat.
Remove the tofu from the oven, sprinkle with green onions and sesame seeds, and serve over brown rice with the swiss chard.