Ginger Orange Tofu

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Recipe submitted by Karen Smith

Ginger Orange Tofu

Ingredients (use vegan versions):

Your favorite white rice recipe (plain), fully prepared.
1 cup orange juice
Spinach, a small batch, rinsed and stems removed.
3 cloves of garlic, finely chopped
Fresh ginger, julienned to measure 1/8 cup
1/4 teaspoon ground ginger powder.
1 brick of tofu (non-silken), rinsed and cubed.
2 tbls. olive oil
Salt and pepper to taste.

Directions:

In a non-stick fry-pan or wok, saute olive oil, tofu and garlic, keep stirring so as not to burn the garlic. As you are browning the tofu, add the fresh and powdered ginger, and the spinach. Depending on the portion, more olive oil may be necessary. Once lightly browned, pour in the orange juice, bringing down the heat, and reduce for five minutes. The idea is for the vegetables to absorb the juice flavor, so add more if necessary to retain a broth. Pour entire mixture over the bed of white rice. Enjoy!

Serves: 2

Preparation time: 30 minutes

I made Ginger Orange tofu for my Mom. We both liked it, but felt it needed more flavour. We decided that using frozen orange juice concentrate instead of straight juice would give more flavour. We added baby carrots and will put in some almonds/pine nuts next time too!

Archived comment by: tamara

Disappointing. I added both carrots & almonds & was still unhappy. Tofu seemed like it was soaked in oil; flavor of ginger & garlic disappeared. YMMV. Still, this is a worthy recipe to experiment with. Some suggestions: marinated baked tofu, **more** ginger, a handful of cranberries...

Archived comment by: julie

Tried this using oj concentrate and it was good. I omitted the oil and used nonstick spray instead, and added double the fresh ginger, and garnishe'd with toasted sesame seeds. Oh, and a dash of shoyu. Not bad!

Archived comment by: pATRICIA

Try lemon juice, to taste, instead of, or mixed with, orange

its tasty! some friends splash tamari on it, too

Archived comment by: frank

Really good recipe with the following modifications for more flavor: double both the fresh and powdered ginger, add one or two serrano chiles, add a splash of sesame oil. Delicious!

Archived comment by: skim

I've been making this for nearly two years and my meat-eating husband loves it. I brown the tofu by itself first and cut the oil in half. A touch of lemon juice works well and we serve it over brown rice.

Archived comment by: kiwitreelady

Loved this. I marinated the tofu (freeze it first to give it a meatier, more porous texture) in juice of 1 orange and 1 lemon for a few minutes, only used the fresh ginger. I substituted arugula (in season right now) for spinach and threw in ~ 1 c. grated carrots. Yum.

Archived comment by: leahsheppard