We seriously had like 4 weeks worth of oranges and clementines piled up. AFTER I brought a whole bag into work to share w/co-workers. So I juiced em all. 1.5 quarts of orange juice. ridiculous.
Orange Glazed Tofu
1 lb. extra firm tofu, cut into 1" chunks
5 heads baby bok choy, quartered
1/2 cup orange juice
1/4 cup soy sauce
2 Tbsp. sriracha sauce
2 Tbsp. canola oil
1 Tbsp. grated ginger
1 Tbsp. corn starch
1 Tbsp. sesame seeds, for garnish
In a large non-stick pan or wok set over high heat, saute' the tofu in the canola oil until all sides are browned, about 10 minutes. Mix OJ, soy sauce, sriracha, and corn starch in a bowl and whisk until corn starch is thoroughly incorporated. Add ginger and bok choy to the pan and toss for one minute. Toss in the sauce and stir to cover the tofu and the bok choy. You want to bring the sauce to a boil while constantly stirring (takes about 3 minutes) and let it remain at this temperature for an additional minute, still stirring. The result should be a sweet and spicy sauce that is glazed over all of the ingredients in the pan. Serve over rice, and garnish with sesame seeds.