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Ginger Orange Tofu

What you need: 

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.

What you do: 

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!

Preparation Time: 
30 minutes
Cooking Time: 


I love orange chicken style recipes but this was not what I was expecting. The sauce was extremely thin and tasted like orange juice mixed with soy sauce. The flavors didn't meld. Thank you, though, for the idea of adding ginger! I'll be adding ginger to my favorite orange tofu dish next time I make it. :)

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