Citrus-Tahini Bowl with Bok Choy & Crispy Tofu

Prep Notes

Marinate overnight for best results (but at least one hour).



1/2 cup fresh orange juice

2 T fresh lime juice

2 T soy sauce

2 cloves garlic, minced

1 T fresh ginger, minced

1 tsp agave nectar

1/2 tsp crushed red pepper

Additional ingredients:

14 oz block extra-firm tofu, drained & pressed, sliced

4 bunches baby bok choy

1/4 cup tahini

4 cups cooked red quinoa

2 cups fresh orange segments


Mix together all marinade ingredients. Place sliced tofu squares into marinade (overnight for best results), turning at least once.

Saute' tofu in non-stick pan until crispy; turning at least once. (Save marinade.)

While the tofu cooks, steam the bok choy and prepare your quinoa. 

Pour marinade to blender; add tahini and blend until smooth. May need to add a bit more OJ if the tofu absorbed too much.

Assemble ingredients in bowl:  Quinoa in the bottom; top with bok choy, tofu and orange segments. Drizzle sauce on top.


You can garnish with scallions, cilantro, sesame seeds, etc.


Modified to make oil-free -- from Isa Does It