About
Cubed tofu is sautéed until golden brown on all edges, salted, and then sautéed with green baby spinach leaves and seasoned with sesame seed oil, soy sauce and chinkiang vinegar. It is a simple vegetarian side dish with delicate Asian flavors
Ingredients
- 14 ounce tofu, raw (not silken), cooked, firm
- 2 tablespoon avocado oil
- 8 ounce spinach
- ½ teaspoon coarse kosher salt by morton
- 1 teaspoon chinkiang vinegar by gold plum
- 1 teaspoon tamari sauce
- 1 teaspoon sesame seed oil anoriental seasoning by dynasty
Instructions
- Cube the tofu into ½” x ½” pieces. Heat a large nonstick saute pan over high heat until hot. Add the avocado oil and then the tofu pieces. Turn the heat to medium. Brown on all sides. This should take about 10-12 minutes perhaps longer depending on how wet the tofu was to start. Add ½ tsp kosher salt to the tofu and toss.
- Once browned, add the spinach and cook until wilted. Add the black vinegar (chinkiang), soy sauce and sesame seed oil. Taste and adjust seasoning to your liking. Serve hot.
Nutrition Facts
- Servings: 4
- Calories: 188.1kcal/787.2kJ (per serving)
- Fat: 13.7g (per serving)
- Carbs: 5.9g (per serving)
- Protein: 13.7g (per serving)
