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Dinner recipe · from the recipe book

Orange Ginger Tofu with Bok Choy and Greens

Crisp-edged tofu and tender bok choy, kale and spinach tossed in a bright, glossy orange-lime ginger sauce over nutty quinoa.

Orange Ginger Tofu with Bok Choy and Greens

Ingredients

  • 1¼ lb560 gFirm tofupressed and cut into 3/4-inch cubes
  • 3 tbsp24 gCornstarch
  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2 cups480 gWater
  • 5¾ cups shredded400 gBok choystems sliced, leaves chopped
  • 7¼ cups chopped150 gKalestems removed, chopped
  • 4 cups loosely packed120 gBaby spinach
  • 2⅓ cups150 gSnow peastrimmed
  • ¾ cup (180 ml)180 gOrange juice
  • 2 tbsp30 gLime juice
  • 3½ tbsp grated20 gFresh gingergrated
  • 4 cloves12 gGarlicminced
  • 3 tbsp40 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 2 tbsp30 gCanola oil
  • 1¾ tsp8 gToasted sesame oil
  • 1 tbsp10 gSesame seedstoasted
  • ½ tsp1 gCrushed red pepper

Steps

  1. Bring the quinoa and water to a boil in a small pot, cover, simmer 15 minutes, then rest off the heat 5 minutes and fluff.
  2. While the quinoa cooks, make the sauce: whisk the orange juice, lime juice, ginger, garlic, soy sauce, honey, red pepper flakes and half of the cornstarch in a bowl.
  3. Toss the tofu with the remaining half of the cornstarch until lightly coated.
  4. Heat two-thirds of the canola oil in a large skillet over medium-high heat. Fry the tofu, turning, until golden and crisp on most sides, 8 to 10 minutes; move the tofu to a plate.
  5. Add the remaining third of the canola oil to the skillet. Stir-fry the bok choy stems and snow peas for 2 minutes.
  6. Add the kale and bok choy leaves and stir-fry 2 minutes until bright and just wilted, then add the spinach and toss until it wilts, about 1 minute.
  7. Stir the sauce, pour it into the skillet and cook, stirring, until glossy and thickened, about 1 minute. Return the tofu and toss to coat.
  8. Turn off the heat, drizzle with the toasted sesame oil and sprinkle with the sesame seeds. Serve over the quinoa.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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