Tantalizing Tofu

  • 1 block(s)  16 oz. firm tofu, drained
  • 1/4 Cup  orange juice
  • 2 tablespoon(s)  soy sauce
  • 2 tablespoon(s)  unseasoned japanese rice vinegar
  • 1 tablespoon(s)  honey
  • 1 Teaspoon  toasted sesame oil
  • 1 1/2 tablespoon(s)  cornstarch
  • 1/2 Teaspoon  salt
  • 3 tablespoon(s)  peanut oil
  • 1 whole(s)  red bell pepper, cored, seeded and chopped
  • 8 ounce(s)  mushrooms, cut in to pieces
  • 1 tablespoon(s)  ginger, peeled and finely chopped
  • 2 Teaspoons  grated orange zest
  • 1 clove(s)  garlic, grated
  • 5 Cups  baby spinach
  • 1 block(s) 16 oz. firm tofu, drained
  • 1/4 cup(s) orange juice
  • 2 tablespoon(s) soy sauce
  • 2 tablespoon(s) unseasoned japanese rice vinegar
  • 1 tablespoon(s) honey
  • 1 teaspoon(s) toasted sesame oil
  • 1 1/2 tablespoon(s) cornstarch
  • 1/2 teaspoon(s) salt
  • 3 tablespoon(s) peanut oil
  • 1 whole(s) red bell pepper, cored, seeded and chopped
  • 8 ounce(s) mushrooms, cut in to pieces
  • 1 tablespoon(s) ginger, peeled and finely chopped
  • 2 teaspoon(s) grated orange zest
  • 1 clove(s) garlic, grated
  • 5 cup(s) baby spinach

Directions RichSnippets

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Recipe Details

Serves: 
1

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