Tofu Meemaw strikes again. Last night I made her recipe for tofu with spinach. It’s braised in a mix of ginger, scallion, garlic, soy sauce, and vegetable broth, and then I tossed it with udon noodles. Recipe after the jump.
Adapted from Nutritional Cooking with Tofu by Christine Y.C. Liu, MPH.
- 1 lb of tofu, sliced (2″x 1″ x 1/2″)
- 2 green onions, shredded
- 2 slices of ginger root
- 2-3 tbsp of corn or canola oil
- 1/2 lb of fresh spinach
- 2 t of cornstarch blended with 1/2 C of water (see this great post on cornstarch in Asian cooking on Serious Eats)
- 2 T low sodium or regular soy sauce
- 1/8 t pepper
- 1/2 C water
- 1/4 t or more of sesame oil
- 2 t low sodium instant chicken or vegetable boullion
- 1/2 t sugar
- Wash spinach; drain well and cut into 1″ sections.
- Heat oil; saute the onions and ginger goot. Add tofu and the last six ingredients (soy sauce, pepper, water, sesame oil, boullion, sugar). bring to a boil.
- Turn to low heat; cover and cook for 5 minutes.
- Add spinach; bring to a boil.
- Add blended cornstarch and bring to a boil. Serve hot.
She says it makes 6 servings @118 calories/serving. I say that she decides her serving sizes not based on this dish as a main course, but as part of a Chinese table with several other dishes + rice. If you are making this for the main dish, think 4 servings.
- The recipe I made with spinach and tomatoes called for frying the tofu first, which gave the tofu color and a firmer texture. This recipe called for braising in a sauce, which meant the tofu got mushy and broke down. The sauce is very good, but it didn’t override the unpleasant (to me) beany flavor of the soy. I left most of the tofu in the bottom of my bowl when I was eating, and focused on the noodles and vegetables.
- I added cooked udon noodles to the dish, and a good spoonful of chili garlic sauce to each bowl when I served it.
- I chopped the ginger finely and added 2 cloves of chopped garlic and 2 dried red chilis to the wok with the green onions. This was a good idea.
- I liked the sauce enough that I want to make this again but with chicken, pork, or shrimp or just a bigger variety of vegetables (chinese cabbage, bean sprouts, red peppers) instead of the mushy beany tofu.
For an appetizer, I marinated a few chicken parts in the juice of a fresh lime and some chili garlic sauce and grilled it. P. and I agreed, we should have eaten this after the tofu noodles, since they sort of kicked tofu’s beany ass. Sorry, Tofu MeeMaw.