Ginger Orange Tofu – quick – Hope you will like this one also, it is one of the best quick. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
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
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