Time and servings
35 minsTotal time
4Servings
25 minsPrep time
15 minsCooking time
Ingredients
- For the sauce: 1/2 cup (125 ml) chicken broth
- 1/4 cup (60 ml) orange juice
- 3 tbsp (45 ml) orange marmalade
- 3 tbsp (45 ml) soy sauce
- 2 tbsp fresh ginger, chopped
- 1 tsp cornstarch
- 2 garlic cloves, chopped
- Tofu and Spinach: 12 cups (300 g) baby spinach
- 1 tbsp (15 ml) sesame oil
- 2 tsp (10 ml) sesame seeds
- 2 blocks (3/4 lb/340 g each) firm tofu, patted dry and cut into 1/2-inch (1 cm) thick triangles
- 2 tbsp (30 ml) vegetable oil
- 1 green onion, julienned
Method
4 stepsFor the sauce
Step 1
In a bowl, whisk together all of the ingredients. Set aside.
Tofu and Spinach
Step 1
In a large non-stick skillet over medium heat, cook the spinach in the sesame oil, stirring constantly, until wilted, about 3 minutes. Season with salt and pepper. Drain and transfer to a serving bowl. Sprinkle with the sesame seeds. Keep warm.Step 2
In the same skillet over medium-high heat, cook half of the tofu at a time in the vegetable oil for 2 minutes on each side or until browned. Set aside on a plate. Pour the sauce into the skillet and bring to a boil. Simmer for 2 minutes or until thickened. Return the tofu to the skillet and stir to coat well in the sauce. Sprinkle with the green onions.Step 3
Serve the tofu with the sauce, sesame spinach and, if desired, jasmine rice.