Orange Glazed Tofu + Stir-fry Chinese Vegetables Quinoa

This recipe is excellent for this cold weather.  Most of us may know that ginger and honey offer numerous healing benefits such as inhibiting the formation of inflammatory compounds, reducing nausea, clearing our nose and throat congestion, etc.  And the vitamin C rich oranges offer great boosts to our immune system and strengthen our emotional body.   Packing ourselves with these goodies is the best shield we can provide to fight the cold.  

I cook with ginger almost everyday but not much with orange.  So I was curious how it would taste if I marinate tofu with this citrusy flavor.  I added a bit of honey to the sauce.  I figure if the orange glaze works on meat then it must work on vegetables, too.  So cut to the chase and the outcome was great.  I loved it!  The stir-fry quinoa was more like a substitute of fried rice.  So the combination went pretty well and healthy! ;) 

Have a good week ahead.  

Ciao! x

Orange glazed tofu + stir-fry chinese veggies quinoa -- 

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!

This dish is packed with goodies!  - Orange glazed tofu with stir fry chinese veggies quinoa