Jiangnan-Style Stir-Fried Spinach with Garlic and Silken Tofu
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Ingredients
- 300 g spinach
- 300 g silken soft tofu
- 3 garlic cloves
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 500 g steamed jasmine rice
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 299 kcal
- Protein
- 9.7 g
- Carbohydrate
- 38.6 g
- of which sugars
- 1.8 g
- Fat
- 11.1 g
- of which saturates
- 1.9 g
- Fibre
- 2.3 g
- Salt
- 0.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok and fry the garlic for 30 seconds until fragrant.
- 2
Add the spinach and stir-fry for 2 minutes, until just wilted.
- 3
Stir in the light soy sauce.
- 4
Cut the silken tofu into cubes and slide gently into the wok, warming through for 1 minute without breaking it up too much.
- 5
Drizzle with the sesame oil.
- 6
Serve over the steamed jasmine rice.
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