Spinach, Tofu and Sesame Stir-Fry

I make a variation of this every week week: tofu, a leafy green (kale, spinach, whatever is in my CSA share), scallions, garlic, and maybe something for color and texture contrast (shredded carrots, sliced red peppers). I make mine saucier by adding water or stock with some cornstarch (old habits die hard: my Chinese ex-spouse always made stir-fried dishes this way). I steam brown, black or red rice, and then use the leftovers for fried rice (more tofu, more greens, add an egg).

Easy and really good, but needs additional flavor and sauce.
1 lb. firm tofu (pressed, then medium dice)
1 lb. baby spinach leaves
2 garlic cloves
1 1/2 T minced ginger root
stir fry sauce (soy sauce, cornstarch, sherry, sugar. hot chili oil)
Pour soy sauce over diced tofu. Add sesame oil while adding spinach as well as in bowl. Add stir fry sauce before adding spinach to pan.

Easy, simple, wholesome recipe. And a natural for Amanda Cohen’s Secret-Weapon Stir-Fry Sauce, also in the Cooking recipes.

Two important points, be sure you use firm or medium firm tofu, and be sure you dry the tofu between paper towels as much as possible before adding it to the oil.

I used toasted pine nuts ....delicious

Note: only a half pound of Tofu (half a container), yet says it makes three servings. In my house, it is half a pound per person, so I used two pounds, and increased the spinach and other ingredients as well.

I also added some snow pea pods and it added some great crunch and sweetness to a dish that is already very good.

One bag of spinach per person

Simple and healthful, looks just like the photo. We added a lot more spinach.

I doubled the recipe (to have leftovers for lunch), which worked just fine. I made it with a half Napa cabbage instead of spinach. We found the texture much better, the taste was excellent, and there was no liquid, so Step 2 was unnecessary. Note that the instructions don't say when to add the red chili flakes, so I added them with the garlic and ginger. This one's a keeper, which means a lot for me, who doesn't always care for tofu.

To make this simpler you can use frozen spinach (defrosted in fridge with excess water squeezed out before cooking).

Simple, delicious recipe. I find it pairs really nicely with soba noodles if you include the liquid from the wok/pan.

Agreed, more spinach is more better( 1.5 - 2x the recommended amount). Easy to make and tasty.

Just as advertised: fast, favorable and healthy. Toughest part is toasting the sesame seeds (which, of course, isn't tough at all). Have tried it twice now, once over noodles and once as suggested in the whole wheat pita. I used extra firm tofu, but didn't need to get out any extra moisture. If you're not a tofu fan, you can substitute diced chicken (though I'd suggest marinating it in soy sauce for 30 minutes, then draining it and patting it dry before stir frying it).

Recipe forgets to say when one adds the red pepper flakes. One assumes they would go in with the ginger and garlic. I'm ill at the moment, so thanks for recipes like this that get my husband back in the kitchen. He pronounces it "very good."