Spinach and Tofu Stir-fry

Golden-crusted tofu cubes with a tender center, tossed with flash-wilted spinach. The sauce coats everything with an appetizing sheen and the aroma of toasted sesame.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 356
• Protein: 21 g
• Carbs: 19 g
• Fat: 21 g

Ingredients

• 400 g firm tofu ( cubed )
• 500 g Spinach ( stemmed )
• 2 tbsp Corn starch
• 3 tbsp Peanut oil
• 3 piece Garlic ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 piece Thai chili optional ( seeded and sliced )
• 3 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp Brown sugar
• 1 tsp Sesame oil
• 20 g Fresh ginger ( grated or finely minced )

Instructions

1. Preparation and pressing

   Cut the tofu into 2 cm cubes. Press them between two sheets of paper towel with a weight on top for 10 minutes to extract water. Then coat them with cornstarch: they should be dry to the touch.

2. Searing the tofu

   Heat the peanut oil in a wok until it shimmers. Brown the tofu cubes on all sides. The crust should be stiff and crispy under the spatula. Remove and set aside.

3. Infusing aromatics

   In the same wok, toss in the minced garlic, ginger, sliced chili, and the white parts of the spring onions. When the aroma of the aromatics fills the kitchen without burning, move to the next step.

4. Spinach wilt and glazing

   Add the spinach. Stir vigorously until they lose their volume. Return the tofu, pour in the soy sauce, rice wine, and sugar. The sauce should reduce and coat the ingredients with a glossy glaze. Finish with the sesame oil.

Chef's tips

• The tofu must be perfectly dry before hitting the oil to achieve that signature crispy bite.
• Don't cook on low heat: the wok must be smoking hot so the spinach wilts without releasing all its liquid.

Storage

Keeps for 2 days in the fridge. To reheat, flash-fry in a dry pan to help the tofu regain some of its crispiness.