1 tablespoon canola oil
1 package (14 ounces) tofu, diced
1 large garlic clove, minced
1 teaspoon grated or minced fresh ginger (or ½ teaspoon ground ginger)
¼ teaspoon red chile flakes
Soy sauce, to taste
½ pound (or 4 cups) small-leaf spinach, rinsed and if necessary de-stemmed
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil
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, about five minutes, and add the garlic, ginger and chile 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 or flat-bottomed spatula, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok.
Drizzle the dish with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You also may use it as a filling for whole wheat pita bread.
VARIATION: Once cooked, finely chop the tofu and spinach and use as a filling for spring rolls or wontons.
— Adapted from the New York Times