Name: Ginger and Orange-Glazed Tofu
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 to 6 serving(s)
Ingredients: 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; 12 cups (300 g) baby spinach; 1 tbsp (15 ml) sesame oil; 2 tsp 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

Preparation

Sauce

In a bowl, whisk together all of the ingredients. Set aside.

Tofu and Spinach

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.
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.
Serve the tofu with the sauce, sesame spinach and, if desired, jasmine rice.