Prep Time

30 min

Total Time

30 min

Calories per serving




Ingredients (10)
  • 1 can (11 or 15 oz) DOLE® Mandarin Oranges
  • 1-1/2 cups water
  • 1 cup long-grain white rice
  • 1-1/2 tsp garlic salt, divided
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp agave syrup
  • 1 tbsp olive oil
  • 1 cup firm tofu, cubed
  • 2 tbsp salted cashews
  • ground black pepper
  1. Drain mandarin oranges; reserve 1/4 cup plus 3 tablespoons syrup.
  2. Boil water in medium saucepan; stir in rice and 1 teaspoon garlic salt.  Reduce heat; cover.  Simmer 15 minutes or until liquid is absorbed.  Stir in reserved 1/4 cup syrup, ginger, agave syrup, 3 mandarin oranges and dash ground pepper.  Cover; continue heating until liquid is absorbed.  Remove lid and saute on high 1 minute.  Keep warm.
  3. Add 1 tablespoon olive oil to small skillet.  Heat to medium-high. Add tofu, remaining garlic, 3 tablespoons syrup and 1/2 teaspoon garlic salt.  Cover; let heat and steam for a few minutes.  Continue to saute until tofu looks fluffy but not too browned.
  4. Add cashews and continue to cook, until tofu is browned and fluffy, liquid is absorbed and cashews slightly browned.  (Note:  Make sure all liquid is absorbed.)
  5. Spoon tofu over rice and garnish with remaining mandarin oranges.  Season with freshly ground black pepper to taste.

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