Orange Ginger Tofu with Sesame Spinach
Ingredients
- Tofu
- Sesame oil
- Garlic (3 cloves for tofu sauce)
- Fresh ginger (1-inch piece)
- Orange juice (1 cup)
- Soy sauce or coconut aminos (1/8 cup)
- Agave or sweetener of choice (2 tsp)
- Cornstarch (1 tsp)
- Water (1/4 cup)
- Garlic (2 cloves for spinach)
- Baby spinach
- Sea salt
- Sesame seeds
Preparation
Drain and cube the tofu.
Place the tofu on a lightly sesame oiled sheet pan and bake in a 425°F oven for 10 minutes.
Flip the tofu and bake for another 10 minutes; set aside.
Meanwhile, chop 3 cloves of garlic and a 1-inch piece of fresh ginger.
Sauté the garlic and ginger in 1 teaspoon of toasted sesame oil until fragrant and toasty.
Add 1 cup of orange juice to the pan.
Add 1/8 cup of soy sauce or coconut aminos.
Add 2 teaspoons of agave or sweetener of choice.
Bring the mixture to a boil.
In a small cup, mix 1 teaspoon of cornstarch with 1/4 cup of water to make a slurry.
Add the slurry to the boiling mixture and stir until it thickens.
Add the baked tofu to the sauce and coat well.
For the sesame spinach, sauté 2 cloves of chopped garlic in sesame oil until toasty.
Add a large amount of baby spinach and stir until slightly wilted.
Turn off the heat and sprinkle with sea salt and sesame seeds.
