Wednesday, 3 October 2012
Recipe: Warm teriyaki tofu and wilted spinach salad
What you will need:
400g extra firm tofu, cut into small cubes
2 tbsp tamari or soy sauce
quarter cup mirin
115g baby spinach
120g diagonally cut spring onions (optional)
60g canned tinned sliced water chestnuts, drained
1 small carrot, julienned
2 to 3 tbsp rice vinegar
1 tbsp peeled and finely grated/minced ginger
2 tbsp olive oil
dash or two of salt
1 garlic clove, minced (optional)
Place the tofu in a bowl and add soy/tamari sauce and mirin. Toss gently to coat.
Place spinach in a large serving bowl with spring onions (if using), water chestnuts and carrot.
In a small bowl, combine the vinegar and ginger.
In a wok, over medium heat, warm the oil and then add tofu and stir fry until lightly brown. Add garlic (if using), vinegar and ginger. Cook until tofu is glazed.
Dump the spinach mixture into the wok and add salt. Toss until spinach begins to wilt. Serve immediately.