|
Spinach and Tofu Stir-Fry |
|
type : Main Dish for 3 |
submitted by: nytimes.com |
|
calories : 240 per serving |
views : 6679 |
|
preparation : 20 minutes |
favorites : 1 |
rating :
|
comments :
0 |
 |
|
|
1 tablespoon of canola or vegetable oil
1 pack of 4 blocks of tokwa/tofu
1 garlic clove, minced
1 teaspoon of ginger, grated
1 bag of fresh spinach, washed; or 2 cups of frozen or cooked spinach
1/4 teaspoon of chili flakes or hot sauce (optional)
1 tablespoon of soy sauce
Sesame seeds, sesame oil (optional)
Heat the oil in the wok, over medium-high heat. Add the tofu and cook until the sides are slightly crisp. Add the garlic and ginger, and continue sautéing until the aromas are released.
Add the spinach. If using fresh, cook until the spinach wilts. If using frozen or cooked, cook until the spinach is heated through.
Stir in the soy sauce and chili flakes. Remove from heat and transfer onto a serving platter, without using the liquid left behind by the spinach.
Sprinkle with sesame seeds and sesame oil, and serve. |
|
|
|
|
|
comments |
|
|
|
|
RECIPES
by type
