1. Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic and ginger. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
2. Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 115 (73%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 0mg||0 %|
|Sodium 28.5mg||1 %|
|Potassium 198.6mg||5 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.2g|
|Protein 6.9g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 157
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