Orange Glazed Tofu with Stir-fry Chinese Vegetables and Quinoa

Orange Glazed Tofu with Stir-fry Chinese Vegetables and Quinoa

Vitamin C laden and protein rich

Cindy Lam  Cindy Lam  on 4 Feb '15

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!

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Cindy Lam

Cindy Lam

I am here to promote a vegetarian home cooking culture.