Pan-fried Tofu and Spinach w/ Almond Ginger Drizzle

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Pan-fried Tofu and Spinach w/ Almond Ginger Drizzle

 

 

 

Ingredients:

 

 

 

Marinade

 

3 cloves garlic, sliced

 

4-5 slices (1/8 inch thick) of fresh ginger

 

1 cup water

 

1 tablespoon brown rice vinegar

 

1 tablespoon sesame oil

 

1/3 cup tamari or soy sauce

 

 

 

1 pound (extra) firm tofu

 

 

 

 

 

1-2 tablespoons sesame oil

 

1-2 bunches spinach

 

rice or asian noodles

 

 

 

Sauce

 

¼ cup creamy almond butter

 

2 teaspoons maple syrup

 

2 tablespoons tamari or soy

 

1 tablespoon brown rice vinegar

 

1 teaspoon grated fresh ginger

 

1-2 teaspoons hot pepper oil (optional)

 

1/3 cup water

 

 

 

Ahead of time, combine all ingredients for marinade. Cut tofu into ½” slabs,

then cut into triangles. Put marinade and tofu in a glass storage container w/ a

tight-fitting lid and refrigerate 4-8 hours.

 

 

 

Heat oil in skillet. Place marinated tofu pieces in oil and brown on both sides.

Set aside and prepare greens-remove from stem and wash. Sauté spinach leaves

over med heat until they wilt. Do not overcook. Chop into bite size pieces and

set aside.

 

 

 

Meanwhile cook rice according to directions. While rice is cooking, prepare

sauce. Put all ingredients in a small pan on low heat. Using a whisk, mix

ingredients until smooth and warm. Add extra water for desired consistency.

Serve rice topped w/ cooked spinach and browned tofu on top. Drizzle sauce all

over.

 

 

 

Prep time: 4-8 hours to marinate; 30 min to make dish. Makes 4 servings, 1 cup

of sauce.

 

 

 

 

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