yumitty yum

[scottobear]

Benefit of having been to the grocery store... looking at a full pantry, and saying "it all looks so good... what's for lunch?"

Here's what I made... (and I have enough left over for supper, too...)

Ginger Orange Tofu

Ingredients:

• Your favorite white rice recipe (plain), fully prepared.


• 1 cup orange juice


• Spinach, a small batch, rinsed and stems removed.


• 3 cloves of garlic, finely chopped


• Fresh ginger, julienned to measure 1/8 cup


• 1/4 tsp. ground ginger powder.


• 1 brick of tofu (non-silken), rinsed and cubed.


• 2 tbsp. olive oil


• Salt and pepper to taste.

Directions:

In a non-stick fry-pan or wok, saute olive oil, tofu and garlic, keep stirring so as not to burn the garlic. As you are browning the tofu, add the fresh and powdered ginger, and the spinach. Depending on the portion, more olive oil may be necessary. Once lightly browned, pour in the orange juice, bringing down the heat, and reduce for five minutes. The idea is for the vegetables to absorb the juice flavor, so add more if necessary to retain a broth. Pour entire mixture over the bed of white rice. Enjoy!

Serves: 2

Preparation time: ~30 minutes, maybe a little more, if you're telling the cat to stay away from the burners.

Comments

[myth.livejournal.com]

Wow ... that sounds delicious. I'm printing this sucker out. Thanks. :)

Re:

[scottobear.livejournal.com]

yum! it is simple and tasty! try it!

[juliabee.livejournal.com]

I'm gonna try it! What's the difference between the non-silken tofu and the regular stuff? I usually just pick up Melissa's extra-firm stuff.


Your girl is lucky to have a guy who cooks. Yay!!

Re:

[scottobear.livejournal.com]

actually, non-silken is the regular stuff... :)

non-silken is more firm, and just doesn't break up on you as easily...(heck, you can use shake and bake on it, if you like... it's pretty tolerant.)

Thanks for the kind words! :) I like to cook, but get lazy and do prepackaged stuff waaaaay too often.