Spinach and Tofu Stir-fry
Ingredients
- 400 gfirm tofu (cubed)
- 500 gSpinach (stemmed)
- 2 tbspCorn starch
- 3 tbspPeanut oil
- 3 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pcThai chili (seeded and sliced)
- 3 tbspsoy sauce
- 1 tbsprice wine
- 1 tspBrown sugar
- 1 tspSesame oil
- 20 gFresh ginger (grated or finely minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. To reheat, flash-fry in a dry pan to help the tofu regain some of its crispiness.
