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
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