Spinach, Tofu, and Sesame Stir-Fry

I was looking for something simple and tasty to make, and this recipe caught my eye. A definite success.  Very quick to make, and as good cold the next day for lunch as it was the first night.

SPINACH, TOFU AND SESAME STIR-FRY

adapted from https://cooking.nytimes.com/recipes/1012494-spinach-tofu-and-sesame-stir-fry

serves 3-4

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.