Spinach, Mushroom and Tofu
On rice. Or not. In a bowl, a plate, however.
1 pkg firm tofu, drained, dried between towels, cubed
2-3 bunches of fresh spinach, rinsed well, lightly chopped
1 lb or so mushrooms of choice, cut into large chunks or torn to pieces
Vegetable oil
3 garlic cloves, minced
Sesame oil
Sesame seeds
Pepper
1-2 Tbl miso paste
1) Heat vegetable oil (peanut’s a good choice as well) in a wok or large pan.
2) Scatter the tofu in the oil, and fry at least 2 sides to a light brown.
3) remove the tofu to a large bowl, add some more oil and the mushrooms
4) Let the mushroom fry on one side until brown, then stir lightly to get at least one other side brown.
5) Add the minced garlic and sauté with the mushrooms, stirring constantly.
6) Remove the mushrooms and garlic to the bowl with the tofu, add more oil to the pan.
7) Add the spinach, and sauté until just starting to wilt.
8) Add the miso paste, and continue to stir until miso is well blended.
9) Remove the spinach to the bowl with the tofu and spinach.
10) Add fresh pepper, drizzle with some sesame oil, and scatter some sesame seeds.
11) Toss all together, serve.