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.
The leftover orange sauce was then added to the browned tofu, and a few roasted macadamia nuts were tossed in.
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.
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.
The orange glazed tofu, spinach and macadamias were served over brown rice and roasted tomatoes were scattered about the dish.