Orange Glazed Tofu With Macadamia Nuts & Spinach

In my last post I had made orange glazed roasted cauliflower and carrots with cashew nuts. I had only used some of the orange glaze, so today I used what was left to make this glazed tofu dish. Both dishes are destined to appear again on the dinner table as regulars in the menu rotation.

A block of extra firm tofu was drained and pressed between two clean kitchen towels with a weight on top. The pressed tofu was cut into cubes and tossed with a generous amount of kosher salt and black pepper. The cubed tofu was then fried in a little toasted sesame oil until browned on all sides.

tofu

 

The leftover orange sauce was then added to the browned tofu, and a few roasted macadamia nuts were tossed in.

tofu (3).jpg

tofu

 

There was less fresh spinach than I thought in the refrigerator so I blanched both fresh and frozen spinach. Immediately after blanching, the spinach was cooled under cold running water, squeezed dry and mixed with the glazed tofu and macadamia nuts.

tofu

 

While all this was going on brown rice had been cooking and mini San Marzano tomatoes had been roasting. I neglected to watch the tomatoes so they were a little overdone.

San Marzano tomatoes

 

The orange glazed tofu, spinach and macadamias were served over brown rice and roasted tomatoes were scattered about the dish.

tofu

tofu

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8 thoughts on “Orange Glazed Tofu With Macadamia Nuts & Spinach

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