Tuesday, March 23, 2010

Mar 23rd - Spinach and Tofu Black Bean Stir Fry

I washed the Spinach yesterday when D brought his colleague E over. He is moving his family here from Montreal so he did not want to leave him eating alone in the hotel. Well, since I used the Asparagus yesterday, I left the washed Spinach in the salad spinner over night. Yup, it looks like alot even with the stems cut off it filled the whole spinner. After cooking down, it reduces to like a 10th. I love spinach. It just feels good eating it and it tastes great. If you hate it, it is because you have had it over cooked. Try baby Spinach in a salad or gently sauteed in a stirfry or a risotto or soup. MMMMM

Start Quinoa now. Same as usual with a 3-1 water to Quinoa ratio. Low simmer for 15-20 minutes.

Spinach and Tofu Black Bean Stir Fry

(serves 2 or 1 hungry me)
200 g medium-firm Tofu, cubed
1/4 Onion, sliced
1/2 inch fresh Ginger,
2 cloves garlic
1 bunch Spinach, washed and dried, Yup! All of it.
1/2 Red Bell Pepper, (aka Capsicum), sliced
1/2 c Black Bean Crab sauce
1/4 c water, if your Black Bean sauce is too thick.
1/4 c chopped Cilantro (optional garnish)

In a wok, heat 1/2 T peanut oil on high. When I do a stirfry, as opposed to a sautee, I want it to be fast and always moving. To that end, you really do need a wide edged spatula that sort of fans out when you use a wok. Photo of mine below. You want to be able t scoop under the contents of the wok.

In the hot wok, add the Onions and Red Pepper. Toss for 1 minute.

Add the Spinach. You may want to uses tongs here or go in batches because it will be pretty full but it will cook down. This will take a few minutes.

Add the Garlic and Ginger. I add it later because I do not want the garlic to burn. Toss for 1 minute.

Add the Tofu and toss, gently. This is medium firm so it will be soft. You want to eat through and brown if you can. If you are like me and not as deft with the heavy wok, fry the tofu on the side in a teflon pan to brown slightly, at least on 1 side and add to the stir fry after browning/heating.

Add the sauce, toss to coat and serve hot over rice or in my case tonight. Quinoa.

Drank a Palazzo Del Torre Veronese 2005 from Allegrini wine.

0 Leave a / Read COMMENTs: