Crispy tofu with spinach

CRISPY TOFU AND SPINACH

Portions : 4 - Preparation : 5 minutes - Cooking time : 6 to 8 minutes

Ingredients

• 5 ml (1 teaspoon) onion powder
• 5 ml (1 teaspoon) garlic powder
• 5 ml (1 teaspoon) sweet paprika
• 75 ml (5 tbsp.) corn or potato starch
• 450 g (16 oz) firm tofu, cubed
• 90 ml (6 tbsp) oil
• salt and pepper to taste

The sauce

• 1 onion, thinly sliced
• 60 ml (4 tbsp.) oil
• 15 ml (1 tbsp) ginger, grated
• 1 clove garlic, minced
• 2 l (8 cups) baby spinach leaves
• 60 ml (4 tbsp.) peanut butter
• 1 small hot pepper, finely chopped (to taste)
• 1 red bell pepper, julienned
• 45 ml (3 tbsp.) white vinegar
• 60 ml (4 tbsp.) soy sauce
• 45 ml (3 tbsp.) brown sugar
• salt and pepper to taste
• 4 portions cooked rice

Preparation

1. In a bowl, combine onion and garlic powders, paprika, cornstarch, salt and pepper.
2. Roll the tofu cubes in the mixture.
3. In a hot frying pan, brown tofu cubes in oil for 2-3 minutes. Check seasoning. Set aside.
4. In a hot frying pan, sauté the onion in the oil for 2-3 minutes.
5. Add ginger, garlic, spinach leaves, peanut butter, chili pepper, red bell pepper, then vinegar, soy sauce, brown sugar and stir. Add a little water if necessary. Check seasoning.
6. Add tofu cubes, mix and serve with rice.