Tofu and Spinach in Garlic Sauce
- 2 teaspoons cornstarch
- 1/2 cup low-sodium chicken stock, ideally homemade
- 2 teaspoons shoyu or other good quality soy sauce, plus additional to taste
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 1/2 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.