Ginger Mandarin Orange Brown Rice with Cashew Tofu.

Makes: 4 to 6 | Prep Time: 45 min. | Cook Time: 45 min.

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  • 1 can (11 or 15 oz.) DOLE® Mandarin Oranges
  • 1-1/2 cups water
  • 1 cup brown rice
  • 1-1/2 teaspoons garlic salt, divided
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 cup cubed firm tofu
  • 2 tablespoons salted cashews
  • Fresh ground black pepper


  1. DRAIN mandarin oranges; reserve 1/4 cup plus 3 tablespoons juice.
  2. BOIL water in medium saucepan; stir in rice and 1 teaspoon garlic salt.  Reduce heat; cover.  Simmer 30 minutes or until liquid is absorbed.  Stir in reserved 1/4 cup juice, ginger, honey, 3 mandarin orange segments 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, 3 tablespoons juice and remaining 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.