1/2 cup olive oil
1/2 white onion, peeled and chopped
1/4 cup fresh ginger root
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1 cup rolled rolling oats
1 (15 ounce) can coconut milk
2 cups firm tofu, drained
Heat olive oil in a large skillet over medium heat. Stir in onion, ginger, lemon juice, orange juice, salt, and pepper. Saute for about 5 minutes. Remove pan from heat; stir in rice and oats and stir until thoroughly coated. Fold in coconut milk. Spoon mixture into the skillet, and pour in soy sauce. Mix well. Sprinkle with sesame seeds.
Bake in preheated oven for 30 minutes, or until bubbly. Serve hot.
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