Susan has been asking me to cook tofu. What generally happens is I buy it and it sits in the fridge for months long past it sell/use date. Last night Susan got her wish.

This is a simple recipe and it is so delicious!

Ingredients

Yield:3 servings

• 1 tablespoon grapeseed oil
• 1 pound tofu, drained and pressed to remove more water and cut in small dice
• 2-3 garlic cloves, minced
• 1 shallot, thinly sliced
• 1 teaspoon grated or minced fresh ginger
• ¼ teaspoon red chili flakes
• 1 tablespoon (or to taste) soy sauce
• 1 5-ounce container of baby spinach
• 1/4 cup unsalted peanuts
• 1 teaspoon sesame oil

Preparation

Heat the grapeseed oil over medium-high heat in a wok, and add the tofu. Stir-fry until the tofu is lightly colored, five to ten minutes Then add the garlic, ginger, shallots, peanuts and chili flakes. Cook, stirring, until fragrant, about three minutes. Then add soy sauce and sesame oil. Add the spinach and stir-fry until the spinach wilts, about one minute. Serve with brown rice.