Servings: 2 persons
Preparation Time: 10 minutes
Cooking Time: 10 minutes
150-200g extra-firm tofu, cut into your desire edible bite size
1 bunch baby bok choy, chopped into small bits
100g baby corn, chopped into small bite size
2 garlic cloves, finely chopped- a little for marinating and the rest for stir fry.
1.5 - 2 bowls cooked quinoa
1/2 orange zest
1/4 orange juice + 1/4 orange, cut in small chunks
2 tsp honey
2 tbsp soy sauce - 1 tbsp for quinoa stir-fry and 1 tbsp for marinating the tofu
1 tsp minced ginger
1 small bunch spring onion, chopped into small bits
1 small bunch coriander
2-3 tbsp rice wine
1 tsp sesame seeds
1 tbsp sesame oil
extra-virgin olive oil
1) To marinate the tofu - a bit of garlic, honey, orange juice, and sesame oil. I would let it sit for at least 10-15 minutes.
2) Preheat a saucepan with olive oil on medium heat, cook garlic and ginger for 15- 20 seconds. Add bok choy, spring onion, and baby corn. Add rice wine and cover with a lid for 1 minute. Add soy sauce. Season. Add the cooked quinoa to the saucepan. Mix well. Reduce heat to medium low and cook for 1-2 more minutes. Heat off.
3) Preheat a frying pan with a drizzle of olive oil on medium heat, stir-fry the marinated tofu pieces for about 1 minute on each side. Add the rest of the marinated sauce to the pan while cooking. Heat off after the sauce gets thickened.
4) Garnish the dish with a little sesame seeds, small chunks of orange and fresh chopped coriander. Enjoy!