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2 teaspoons cornstarch
½ cup low-sodium chicken stock, ideally homemade
2 teaspoons shoyu or other good quality soy sauce, plus additional to taste
1 teaspoon sesame oil
½ teaspoon sugar
1 ½ tablespoons vegetable oil, such as grapeseed
1 shallot, sliced
1 pound firm tofu, patted dry and cut into 1-inch cubes
1 inch fresh ginger, sliced into coins
2 large garlic cloves, roughly chopped
1 bunch fresh spinach, chopped
1. In a small bowl, whisk the cornstarch with 1 tablespoon or so of the chicken stock and set aside. In another bowl, stir together the remaining stock, soy sauce, sesame oil and sugar.
2. Heat a wok or large skillet over high heat and add the vegetable oil. Add the shallot, then the tofu, and stir-fry until the shallot is translucent, 1 minute. Add the ginger and garlic and stir-fry for 1 more minute.
3. Add the spinach and toss until beginning to wilt, then pour in the soy sauce mixture. Cover and simmer for 2 minutes.
4. Stir the cornstarch mixture well, then scrape it into the stir-fry. Simmer and stir until the sauce thickens, 1 to 2 minutes. Add a little more soy sauce to taste, and serve over steamed brown rice.
Find out more about this recipe on Mom Appetit's blog.