SPINACH, TOFU AND SESAME STIR-FRY
adapted from https://cooking.nytimes.com/recipes/1012494-spinach-tofu-and-sesame-stir-fry
1-1/2 T. canola oil
12 oz. firm tofu, cut in small dice
2 large cloves garlic, minced
1 t. fresh ginger, minced
1/2 t. Aleppo pepper flakes (or crushed red pepper, a little less)
soy sauce to taste
10 oz. bag of spinach
3 T. sesame seeds, toasted
1-1/2 t. sesame oil
Toast the sesame seeds. (I do this in a small frying pan for a few minutes.)
Heat the canola oil over medium-high heat in a large skillet or wok. Add the tofu and stir-fry about five minutes, until the tofu is lightly colored.
Add the garlic, ginger and red pepper flakes. Cook, stirring, about one minute; add a couple of shakes of soy sauce, to taste.
Add the spinach (if pre-washed, sprinkle a little water on top) and stir-fry until the spinach wilts; you can cover the pan after the first couple of minutes to speed this up.
Stir in the toasted sesame seeds, the sesame oil, and more soy sauce if you'd like a little more liquid.
Serve over noodles (I used whole-wheat pad thai noodles), rice or other grains, or use as a filling for pita bread.