Orange Tofu Quinoa

  • 1 small onion, sliced
  • 1 inch ginger, minced
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, sliced
  • 200g bok choy
  • Head of broccoli, steamed with florrets seperated
  • Juice of 1 medium orange
  • Package of firm tofu, pressed to reduce moisture
  • 3 cups cooked quinoa
  • Zest of 1/2 orange
  • 1/4 c light soy sauce
  • 3.5 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil (for sauteing)
  • Black pepper
  • Slivered almonds to garnish


  1. Mix in a shallow bowl: orange juice, zest, soy sauce, sesame oil, rice vinegar, half of the minced ginger, 1 minced garlic clove, and a dash of pepper.
  2. Slice tofu into triangles and marinate in orange mixture for at least 20 min.
  3. In a large skillet, saute onions in tsp of sesame oil until slightly browned. Add minced garlic and ginger. Saute for another minute until ginger is fragrant. Add bok choy, red pepper, broccoli and quinoa. Cook until red pepper is tender and boy choy is wilted. Set aside.
  4. Place marinated tofu triangles on a non-stick skillet and pan fry until browned. About 2 minutes per side.
  5. Place finished tofu on top of quinoa mixture and top with slivered almonds.

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