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Blood Orange Teriyaki Tofu & Asparagus Pea Fried Rice

Tangy blood orange teriyaki tofu topped on a bed of asparagus pea fried rice.


Blood Orange Teriyaki Tofu

  • 1/2 block super firm tofu I used Trader Joe's high protein tofu
  • 1/4 cup tamari, soy sauce, or coconut aminos
  • 3 tbsp agave
  • 3 tbsp rice vinegar
  • 1 blood orange, juice from
  • 1/4 cup plant-based milk
  • 1 or 2 inch piece ginger thinly sliced or minced

Asparagus Pea Fried Rice

  • 1 cup jasmine or brown rice
  • 2 tbsp vegan butter I used Miyokos, another good brand is Forager
  • 1/2 yellow or white onion, diced
  • 2 tbsp minced garlic
  • 1/2 cup green peas
  • 6 asparagus stems, each cut into 3 sections


  • sesame seeds
  • chopped green onions
  • red pepper flakes
  • daikon radish
  • furikake


  • cube tofu and toss with soy sauce. air fry tofu for 15 minutes at 400 degrees.
  • in a pan on low-medium heat add plant-based milk, soy sauce, agave, rice vinegar, and ginger. cook for about 10-15 minutes then add in the air fried tofu. cook until tofu is fully glazed. the sauce should gradually get thicker and blacken.
  • cook the rice. in a wide pan, heat the butter on a low-medium heat being careful it doesn't burn. after a minute add in the diced onion and garlic. once the onions start to become translucent (a few minutes) add in the green peas and chopped asparagus.
  • after cooking the veggies for 10 min or so, add in the rice and cook for 3-5 minutes on a medium-high heat. sprinkle with sea salt.
  • plate the fried rice and top with the glazed tofu and chopped daikon radish. sprinkle with sesame seeds and furikake.