SPINACH, TOFU AND SESAME STIR-FRY
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
- Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
TOFU WITH SPINACH SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim and wash spinach; do not dry. Chop leaves in one-inch pieces. Cut tofu in two horizontally and wrap in paper towels. Put it under a couple of plates.
- Put butter or oil in a large nonstick skillet over medium-high heat. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
- Stir in garam masala or curry powder and a large pinch of salt and cook, stirring, for about 30 seconds. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of cream. Pick out chilies and discard.
- Cook mixture over medium-high heat; liquid in spinach will boil off. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate. When tofu is hot, add remaining cream and cook for another minute or two, stirring. Adjust seasoning and serve.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 23 grams, Sodium 906 milligrams, Sugar 6 grams, TransFat 0 grams
LIGHT SPINACH PASTA WITH TOFU
A simple and light spinach with pasta recipe which I make for lunch at least once a week. My oven doesn't work so this is baking free!
Provided by directions
Categories One Dish Meal
Time 45m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta according to package directions but only till its almost done.
- Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
- Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
- In a large non stick skillet, heat oil.
- When oil gets hot, add the chopped garlic.
- When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
- Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
- At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
- Let it simmer.
- Add salt.
- When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
- I don't add cheese, but can also do the last step in the oven with mozzarella on top.
- I like this hot and cold--tastes good every way.
Nutrition Facts : Calories 194.7, Fat 6.3, SaturatedFat 0.9, Sodium 23.4, Carbohydrate 28.1, Fiber 2.5, Sugar 3.2, Protein 7.3
MA PO TOFU WITH SPINACH
Cubes of silken tofu simmered in a spicy sauce, with pork and spinach. This is my favorite, so I usually make a double recipe!
Provided by vitaminz
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Start your rice cooker.
- Dice the pork into tiny cubes, stir in a splash of soy sauce, and set aside.
- Cut the silken tofu into 1/2 inch cubes and set aside. Be gentle with your tofu, the soft kind is delicate and comes apart easily.
- Combine the chicken broth, soy sauce, sherry, sugar, and salt, and set aside.
- Heat up the vegetable oil in a wok, deep skillet, or dutch oven.
- when the oil is very hot, add the chili sauce and garlic. Stir for 30 seconds, just enough to wake up the flavors, but not enough to burn the garlic.
- add the diced pork and stir, cooking for another minute or so. (It will cook more later).
- Add the tofu and pour in the sauce. Stir once gently, being careful not to break up the tofu.
- Bring the sauce up to a boil and braise uncovered for 5 minutes or so. (How long you want to braise it depends on how saucy you want it to be--the longer it boils, the more the liquid will reduce.).
- Dice the green onion, white and green parts together.
- After 5+ minutes, the tofu will take on a nice reddish brown color from the sauce. At this point, mix cornstarch and water to make about a tablespoon of goopy paste, and stir into the boiling sauce. Throw about 4 handfuls of baby spinach onto the top and cover, cooking for another 2 or 3 minutes.
- When your spinach is wilted and the sauce is "clingy", gently stir in the green onion and 1/2 tsp of sesame oil.
- Serve on top of lots of steamed white rice.
Nutrition Facts : Calories 349.5, Fat 19.5, SaturatedFat 3.3, Cholesterol 24.4, Sodium 1857.5, Carbohydrate 16.4, Fiber 5.6, Sugar 5.7, Protein 28.4
SPICY BAKED TOFU AND SPINACH WRAP
Fast and easy. As a college student, I love being able to whip up my own spicy wraps that are relatively healthy and don't break my budget. And it has fewer calories than five wings! Dip wraps in ranch dressing, if desired.
Provided by Jessica Shiotelis
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
- Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
- Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
- Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
- Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
- Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 48.7 g, Cholesterol 26.1 mg, Fat 15.3 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 5.8 g, Sodium 2261.1 mg, Sugar 5.6 g
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