To marinate the tofu--freeze overnight, defrost overnight in fridge then gently press all the water out and cut into triangles.
½ cup orange juice (I used the juice that came in the mandarin orange tin)
3 TB lime juice
1 TB Lingham’s chilli garlic sauce
1TB agave syrup
2 tsp toasted sesame oil
3 large cloves garlic cut into big chunks
Thumb size piece of gingerroot cut into big chunks
1 tsp crushed red pepper flakes
Cook quinoa in a pot while you pan fry the drained tofu until browned on both sides. RESERVE THE MARINADE! And then add the marinade to the blender with ¼ cup tahini and blend until creamy. This is what looks like gravy in the photo but was actually a lovely creamy, tangy, zesty dressing.
The good thing about tofu is that you can reuse the marinade without the fear of e-coli bacteria like you have to worry about with chicken.