Recipe created by Martha Rose Shulman.
The New York Times Food and Cooking sections are a great resource for home cooks whether adventurous or not. As a subscriber, I receive a couple of weekly newsletters from the Times and this one caught my eye for its simplicity.
This recipe, Spinach, Tofu and Sesame Stir-Fry, comes from Martha Rose Shulman, one of the Times regular contributors, popped up recently and turned out to be quite quick (15 minutes!) to prepare. (And a bonus for subscribers, the recipes can be stored online in a personal recipe box).
Ms. Shulman makes a couple of serving suggestions – one of which is to use the stir-fry as a pita filling. Next time, I’ll try that!
INGREDIENTS
- 1 tablespoon canola oil (I substituted coconut oil)
- ½ pound tofu, cut in small dice (firm!)
- 1 large garlic clove, minced
- 1 teaspoon grated or minced fresh ginger
- ¼ teaspoon red chili flakes
- Soy sauce to taste
- 1 6-ounce bag baby spinach, rinsed (use fresh, readily available)
- 2 tablespoons toasted sesame seeds
- 1 teaspoon sesame oil
METHOD
- Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic and ginger. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
- Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
Four Nights A Week 