Tofu and Wilted

Tofu and Wilted

Ingredients:
½ carrot, julienned
3 tbsp rice vinegar

Directions:
1
Put the diced tofu into a bowl, drizzle it with the soy sauce
1 tbsp minced peeled
fresh ginger and mirin, and toss gently to coat.
2 tbsp canola oil 2
Place the spinach in a large serving bowl with the scallions/
1 garlic clove, minced spring onions, water chestnuts, and carrot.
¹⁄ tsp salt 3
8 In a small bowl, combine the vinegar and ginger.
Freshly cracked black
4
pepper In a large frying pan over medium heat, warm the oil.
When it is hot, add the tofu and stir-fry until lightly browned.
1 cup/215 g cooked
Add the garlic and sauté briefly, then add the vinegar and
sushi rice
ginger and cook until the tofu is glazed.
4 5
SERVES Dump the spinach mixture into the frying pan, add the
salt, and toss just until the spinach begins to wilt. Season with
pepper and scrape everything into a serving bowl. Serve at
once, with the sushi rice on the side.
216
217
SAlADS
Just like hot-and-sour soup, this quick and easy
1 lb/455 g broccoli, cut
into florets, stems peeled salad tickles your taste buds in all the right ways.
and sliced A whisper of toasted sesame oil is the only fat in
1 small red bell pepper/ this satisfying dish.
capsicum, sliced
8 oz/225 g canned/
Hot-and-Sour
tinned sliced water
chestnuts, drained