Vegan Orange Ginger Tofu and Sesame Spinach
Ingredients
- tofu
- sesame oil
- 3 cloves garlic
- 1 inch fresh ginger
- 1 teaspoon toasted sesame oil
- 1 cup orange juice
- 1/8 cup soy sauce or coconut aminos
- 2 teaspoons agave or sweetener of choice
- 1 teaspoon cornstarch
- 1/4 cup water
- baby spinach
- sea salt
- sesame seeds
Preparation
Drain and cube the tofu.
Place on a lightly sesame oiled sheet pan and bake in a 425°F oven for 10 minutes.
Flip and bake for another 10 minutes, then set aside.
Chop 3 cloves garlic and a 1-inch piece of fresh ginger.
Sauté the garlic and ginger in 1 teaspoon toasted sesame oil until fragrant and toasty.
Add 1 cup orange juice, 1/8 cup soy sauce or coconut aminos, and 2 teaspoons agave or sweetener, then bring to a boil.
Mix 1 teaspoon cornstarch with 1/4 cup water to make a slurry, add to the boiling mixture, and stir until thickened.
Add the tofu to the sauce.
This pairs well with white rice, noodles, or power grains like quinoa and millet blend.
Sesame spinach method
Sauté 2 chopped cloves garlic in sesame oil until toasty.
Add baby spinach and stir until slightly wilted, then turn off heat.
Sprinkle with sea salt and sesame seeds.
