Tofu, Spinach and Shiitake Mushroom Stir Fry
Author: 
Serves: 4
 
Ingredients
  • 14 oz firm tofu, drained, cut in 1″ cubes
  • 2 Tbsp vegetable oil
  • Kosher salt, freshly ground black pepper
  • 8 oz shiitake mushrooms, stemmed, cut in half
  • 2 garlic cloves, chopped
  • 10 cups spinach
  • 1 bunch baby bok choy, cut into 1½” pieces
  • 2 Tbsp reduced-sodium soy sauce
  • 1 tsp toasted sesame oil
  • Red pepper flakes, to taste
Instructions
  1. Put a double layer of paper towels on a plate. Place tofu on it in a single layer. Cover with another double layer of paper towels and top with two plates. Let sit at least 15 minutes.
  2. In a large nonstick skillet, heat 1 Tbsp. oil over high heat. Add tofu in a single layer and season with salt and pepper. Cook until browned, about 3–4 minutes per side; transfer tofu to a plate. Reserve 3 oz. tofu for Coconut Rice, Tofu, and Kale Salad.
  3. Heat remaining 1 Tbsp. oil in same skillet and add shiitakes; season with salt and pepper. Cook, stirring just once or twice until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach, bok choy, soy sauce, and 2 Tbsp. water to skillet. Cook, tossing, until greens are wilted and tender, about 2 minutes. Remove from heat and stir in sesame oil and tofu. Sprinkle with red pepper flakes to taste.
Recipe by Bistro OneSix at https://bistroonesix.com/day-13-tasty-tuesday/