An unfussy, simple stir-fry in 15 minutes tops.
9 ingredients
1 tbsp Canola oil
8 oz Tofu firm made with nigari
1 teaspoon Minced ginger root raw
1 tsp Minced garlic
1/4 tsp Red chili flakes spice
1 tbsp Soy sauce reduced sodium
6 oz Baby spinach
2 tbsp Sesame seed kernels (shelled) toasted without salt
1 tsp Toasted sesame oil
5 steps
- Add oil to a large nonstick skillet or wok and heat to medium-high heat.
- Drain, pat dry, and dice the tofu. Add to the skillet and saute for about 4-5 minutes or until tofu browns.
- Add the ginger, garlic, and chili flakes to the pan and saute for 1 minute.
- Add the soy sauce and spinach to the pan and saute for about 1-2 minutes to wilt the spinach. Turn off the heat.
- Stir in the toasted sesame seeds. Divide into two equal portions, drizzle with sesame oil, and then serve. Enjoy!
Tips:
If you don't have toasted sesame seeds on hand, you can toast them yourself. Put the seeds in a small, dry skillet, and heat on medium for about 2-3 minutes until they turn a golden brown. Stir the seeds regularly to prevent burning.
Tofu is typically sold in 14-16 oz (395 - 455 g) packages. This recipe uses only 1/2 package.
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