Orange, Ginger & Tamari Marinated Tofu

Drain the tofu and cut the block into triangles about 1 cm thick. Place in an airtight container and toss with the remaining marinade ingredients.

Let marinate for 4 to 24 hours in the refrigerator for more flavor.

Heat vegetable oil in a non-stick skillet. Drain the tofu triangles (reserve the marinade) and dust lightly with cornstarch to enhance browning. Cook over medium heat for 8–12 minutes or until the pieces are well browned, making sure to flip them halfway through.

Meanwhile, sauté the onion in a separate skillet, then add the reserved marinade. Stir in ¼ cup of cooking cream. Let reduce slightly.

Add the tofu to the marinade sauce and coat the pieces well.

Serve over basmati rice with a bed of wilted spinach.