Tofu and Spinach in Garlic Sauce Recipe | Fit Pregnancy

Tofu and Spinach in Garlic Sauce

Tofu and Spinach in Garlic Sauce
This Recipe:
Skill Level
Start to Finish
15 min
10 minutes
5 minutes

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.

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