Tofu and spinach stir-fry

Tofu and spinach stir-fry

By
From
Under the Walnut Tree
Serves
3-4
Photographer
Fanny Bergenström

Use firm tofu for this dish, so that the pieces don’t fall apart in the wok. Serve with jasmine rice.

Ingredients

Quantity Ingredient
300g firm tofu
1 tablespoon light soy sauce
2 tablespoons peanut or vegetable oil, plus 1 tablespoon extra
1 tablespoon fresh ginger, grated
100g cashew nuts, roughly chopped
2 garlic cloves, finely chopped
1-2 teaspoon sambal badjak or sambal oelek
150g snow peas, topped and tailed
150g baby english spinach, rinsed and drained
1-2 tablespoons kecap manis

Method

  1. Cut the tofu into 3 cm cubes. Combine the soy sauce, oil and ginger in a small bowl. Gently fold in the tofu, coating it with the sauce, and set aside to marinate for about 30 minutes. Meanwhile, toast the cashews in a dry frying pan until golden.
  2. Heat a wok or frying pan, then add the tofu and marinade and sauté for 2-3 minutes. Carefully transfer the tofu to a plate, cover and set aside for now.
  3. Add the extra oil to the wok, then add the garlic, sambal and snow peas. Stir-fry for a few minutes before adding the spinach, which should only just wilt but still keep its colour and freshness. Lastly, stir in the kecap manis and return the tofu to the wok. Gently fold to combine, then arrange on a platter. Sprinkle generously with the toasted cashews and serve.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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