Ginger and Orange-Glazed Tofu

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 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