- This topic has 1 reply, 2 voices, and was last updated September 23, 2014 at 10:02 pm by .
- September 9, 2014 at 12:11 am #346208
Tofu with Spinach
6 oz firm tofu, cut into 1/2-inch cubes
6 tbs dark soy sauce
3 tbs Chinese rice wine or dry sherry
3/4 tsp plus 1/4 tsp sugar
1 tsp plus 1 tsp minced garlic (or according to taste)
1/4 tsp plus 1/4 tsp chili paste (or according to taste)
10 oz fresh spinach, washed and drained
1/2 tsp salt, or according to taste
1/4 tsp Asian sesame oil
3 tbs peanut or vegetable oil for stir-frying
Combine the marinade ingredients for the tofu (6 tbs dark soy sauce, 3 tbs rice wine or sherry, 3/4 tsp sugar, 1 tsp minced garlic plus 1/4 tsp chili paste – in a small bowl.
Place the tofu cubes in a re-sealable plastic bag. Pour in the marinade ingredients. Marinate the tofu in the refrigerator for at least 2 hours, turning occasionally.
Remove the tofu and discard the excess marinade.
Preheat the wok and add 1 tbs oil, tilting the wok so that the oil comes partway up the sides of the wok. When the oil is hot, add the tofu cubes. Stir-fry about 3 to 4 minutes, until browned on the outside.
Remove and wipe out the wok.
Have all the ingredients for stir-frying the spinach at hand near the stove. Heat 2 tbs oil in the wok, again swirling so that it comes about halfway up the sides of the wok. When the oil is hot, add 1 tsp minced garlic, 1/4 tsp chili paste, and the salt.
Stir for a few seconds until the garlic is aromatic.
Add the spinach, stir for 1 to 2 minutes, until the leaves are almost wilted. Stir in the 1/4 tsp sugar and Asian sesame oil. (Note: if you don’t already have the sugar and sesame oil measured out, move the wok to a cold burner while you do so, and then return it to the heated burner).
Sprinkle the spinach with a bit of black pepper if desired. Add the tofu back into the pan and stir to combine with the spinach. Serve immediately.
- September 23, 2014 at 10:17 am #458659
Thanks for sharing this recipe
- September 23, 2014 at 10:02 pm #458667
I am glad to share it;-D One of my sisters is a vegetarian and I am always trying to work up new recipes that she might like. She visited not long ago and I whipped this up for her. She liked it (we’re both spinach lovers) so I thought that I’d pass on an ‘approved’ meal!
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