Tofu With Ginger & Spinach

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 3
• 1 (375 g) package firm tofu or 1 (375 g) package extra firm tofu, diced into 1/2 inch cubes
• 2 large portabella mushrooms, cleaned & diced
• 3 tablespoons black bean sauce
• 3 tablespoons wine
• 3 garlic cloves, minced
• 1 1/2 tablespoons fresh ginger, grated
• 1/2 teaspoon chili flakes
• 1 tablespoon cornstarch, mixed with
• 2 tablespoons wine
• 1 large red pepper, seeded and slivered
• 2 tablespoons vegetable oil
• 1 (283 g) package fresh spinach, washed, trimmed and dried

Recipe

• 1 mix the sauce ingredients together and set aside heat oil in a wok or frypan to apprx 350f add tofu& mushrooms, stir fry for 1 minute.
• 2 add blackbean mixture stirfry 30 seconds.
• 3 stir in the cornstarch.
• 4 add pepper strips& spinach, stir fry 1-2 minutes or until the sauce has thickened and the spinach has wilted.
• 5 serve at once with brown rice or cous cous.