RECIPE EIGHT. Wednesday March 22 - Spinach tofu stir fry

BACK STORY:
Saw this on the daily NY Times digest. I thought - that looks good and I think I have all the ingredients! (spoiler alert - I didn't)

NOTES:
Even the recipe title is misleading - I used arugula instead of spinach because that's what I had, and it was getting wilty so I thought this recipe would be perfect. (This entire blog seems to be filled with recipe substitions!) I also didn't have canola oil, sesame oil or sesame seeds. Oh well. I cooked the tofu for a long while because I like it crunchy, then tossed in the arugula for about a minute. It claims you'll have "leftover liquid" but I didn't. Once I put it in the bowl to eat over quinoa I added a little more soy sauce and some Green Dragon hot sauce from TJ's. I think using this as a base for a more robust veggie stir fry (with onions, peppers etc) would also be really good. 

STARS: 
3 out of 5. Easy 15 minute meal and a good way to use up wilting lettuces. 

RECIPE:
https://cooking.nytimes.com/recipes/1012494-spinach-tofu-and-sesame-stir-fry?login=smartlock

INGREDIENTS

• 1 tablespoon canola oil
• ½ pound tofu, cut in small dice
• 1 large garlic clove, minced
• 1 teaspoon grated or minced fresh ginger
• ¼ teaspoon red chili flakes
•  Soy sauce to taste
• 1 6-ounce bag baby spinach, rinsed
• 2 tablespoons toasted sesame seeds
• 1 teaspoon sesame oil

PREPARATION

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.