Rice with Mandarin Orange Sauce
3 cups cooked rice (your choice)
12 oz. block silken firm tofu
1 6 oz. can mandarin oranges
1 cup water
1 cube vegetarian bullion
3 pearl onions
fresh ground pepper
handful of raisins
1 tablespoon 807]cornstarch
Prepare rice according to package.
Meanwhile, drain tofu and break up into frying pan; add olive oil. Heat on medium high, stirring as needed.
Allow 15 minutes for preparation of sauce.
Drain juice from oranges into pan with tofu and olive oil. Add water (make sure there's enough to just cover tofu). Add crumbled bullion and diced onions. Bring to boil. Spice to taste, use extra curry powder. Simmer until rice is ready.
Two or three minutes prior to serving add oranges and raisins. Bring to boil to evenly heat. Mix cornstarch with small amount of cold water. Add that to boiling sauce, which should thicken immediately--if not, boil hard for one minute.
Serve over rice.
**Note: Would be good with water chestnuts, snow peas or cashews added!