Simplicity is king. When I see a fresh bunch of spinach at the market looking as if it has just been plucked from the field, I like to bring it home and cook them on the day. Grab a block of silken tofu as well and you can put the two together for a dish that is light and delicious. One of the best ways to cook spinach is to stir fry them quickly with a little oil, garlic and oyster sauce for flavour, allowing the vegetable to retain its vibrancy and clean taste. The delicate silken tofu which provides contrasting texture just needs to be sliced and heated up (which I do in the microwave oven). Pile the cooked spinach on top of the hot tofu slices and let them collapse onto their side, then drizzle over pan juice and a few drops of aromatic sesame oil. I can eat the whole lot for a meal with some rice!
Serves 1-2
INGREDIENTS
- 1 bunch spinach
- 1 packet (300g / 10 oz) silken tofu
- 2 tablespoons olive or vegetable oil
- ½ teaspoon sea salt
- 2 garlic cloves, finely chopped
- 1 tablespoon oyster sauce
- ¼ cup water
- ¼ teaspoon sesame oil
METHOD
- Trim ends from spinach. Cut bunch crossways into 2-3 sections. Wash thoroughly to remove any sand or grid.
- Gently invert tofu from its packet onto a heatproof plate. Take care not to break the block. Drain off any water that comes out of the packet by tilting the plate slightly over the sink. Pat the tofu dry with paper towels. Cut the tofu crosswise into 8 equal slices.
- Heat up the tofu, covered, in the microwave oven on high for 1-2 minutes.
- Heat oil in a wok or a large frying pan over medium high heat until hot. Sprinkle over salt, then add the spinach and garlic. Stir fry for a minute. Add oyster sauce and water. Continue to stir fry for another minute or until the spinach leaves are wilted and the stalks are just tender.
- Arrange cooked spinach on top of the tofu slices. Drizzle with pan juice and sesame oil.
Source (With Adaptations): Simple Chinese Cooking by Kylie Kwong
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