Wednesday, August 8, 2012

Tofu & Spinach Stir-fry

Pulling this off my original blog.  It is about my first experience with tofu. 

I put off eating tofu for quite awhile, but the two recipes, I think there were two, were a great success.  From memory this one is my favourite. 

Tofu & Spinach Stir-Fry
Serves: 4
Preparation Time: 10 mins
Cooking Time: 22 mins
Tofu & Spinach Stir-Fry

Ingredients:
1 1/2 cups (300g) SunRice Thai Jasmine Fragrant Rice
2 1/4 cups stock or water
1 tblspn oil
2 onions, chopped
2 cloves garlic, chopped
3 tspns grated ginger
2 chillies, sliced
1/3 cup pinenuts
300g fried tofu, cut into 2cm cubes
1 bunch English spinach, washed and shredded
1/3 cup soy or teriyaki sauce (optional)
Method:
1) Bring rice and stock (or water) to the boil in a saucepan. Reduce heat and simmer, covered, 12 minutes. Remove from heat and stand, covered, 10 minutes.
2) Heat oil in a wok or frypan over a moderately high heat.Stir-fry onions until golden, 3-4 minutes. Add garlic, ginger, chillies and pinenuts and cook until nuts are golden, 2-3 minutes.
3) Stir in tofu and spinach, cook for 3 minutes or until spinach has wilted. Stir in rice and soy sauce (optional), heat through and serve.
Tips:
Rice can be prepared ahead of time.
Variations:
For a Japanese style meal use SunRice Koshihikari rice instead of SunRice Jasmine rice.
The recipe is from SunRice.  Though the recipe doesn’t appear to be on the site anymore.

The reason I seem vague, it was exactly a year ago when I tried this recipe. 

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