Sesame Pan-Seared Tofu on Fresh Spinach with Soy-Orange Vinaigrette √
Note: Quick and light, this comes together in a flash. Use the extra-firm tofu, and drain it for at least 10 minutes before searing.
• 1 tbsp. sesame seeds
• 1 (14-oz.) pkg. regular firm or extra-firm tofu, drained
• 2 tbsp. vegetable oil, divided
• 1 1/2 lb. baby spinach
• 2 tsp. grated peeled fresh ginger
• 1 garlic clove, minced
• 1/4 c. fresh orange juice
• 2 tbsp. soy sauce
• 2 tsp. dark or toasted sesame oil
To toast sesame seeds: Put the seeds into a dry heavy skillet set over medium heat and stir until they’re fragrant and golden. Remove and set aside.
To prepare the tofu: Pat the tofu dry. Cut into ½-inch thick slices. Film a skillet with 1 tablespoon of the oil and set over medium high heat. Add the tofu and cook, turning once until golden, about 8 minutes total. Transfer the tofu to a plate. Add the remaining 1 tablespoon of oil and then the spinach; cook until just wilted, about 15 to 30 seconds. Transfer the spinach to a platter and arrange the tofu slices on top.
In a small bowl, whisk together the ginger, garlic, orange juice, soy sauce and sesame oil. Pour into the skillet. Set over medium heat and simmer for about 1 minute. Drizzle this over the tofu and sprinkle with the toasted sesame seeds.
Nutrition information per serving:
Calories 220 Fat 15 g Sodium 600 mg