|Serves||Preparation Time||Cooking Time|
|3 People||5 Minutes||10 Minutes|
- 1 tbsp(tablespoon) canola oil
- ½ pound tofu, diced
- 1 large garlic clove, minced
- 1 tsp (teaspoon) grated or minced fresh ginger
- ¼ tsp red chili flakes
- Soy sauce to taste
- 2 cups baby spinach, rinsed
- 2 tbsp toasted sesame seeds
- 1 tsp sesame oil
Heat the canola oil over medium-high heat in a large nonstick pan.
Add the tofu.
Stir-fry until the tofu becomes light brown, around three to five minutes.
Add the garlic and ginger.
Cook, until fragrant, stirring continuously for about one minute.
Add soy sauce to taste.
Add spinach and stir-fry until the spinach wilts, about one minute.
Add the sesame seeds.
Add more soy sauce to taste, if required.
Remove from flame.
Transfer the mixture to a serving bowl, using tongs.
Leave the liquid behind in the non-stick pan.
Drizzle with the sesame oil.
Serve hot with rice or other grains, or noodles or eat just like this. You may also use it as a filling for whole wheat pita bread.
Serving Size 152.6 g
|Calories||87||Calories from Fat||40|
|Total Fat||4.4 g 7%||Saturated Fat||0.8 g 4%|
|Trans Fat||0.0 g||Cholesterol||0 mg 0%|
|Sodium||113 mg 5%||Potassium||603 mg 17%|
|Total Carbohydrates||6.5 g 2%||Dietary Fiber||2.9 g 12%|
|Sugars||0.8 g||Protein||8.2 g|
|Vitamin A||160%||Vitamin C||42%|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.