An almost vegetarian tofu recipe loaded with iron

Last week we kicked off our two-week look at vegetarian tofu recipes with a recipe for vegetarian curry tofu (a favorite of the husband), sauteed tofu with bitter greens (the greens are less bitter than they sound and incredibly tasty), and mustard-crusted tofu with kale and sweet potato (mustard and kale is an inspired combination).

Today, we move to a recipe perfect for those of us who need more iron (because it is loaded with spinach) and those of us who yearn for sweet and sour (because of the soy sauce and honey). Delicious!

The combination of soy sauce and honey with that nice hit of fresh ginger is lovely in this almost vegetarian recipe for soy-glazed tofu with spinach. But if you’ve never cooked with Asian sesame oil, don’t overdo it. Because a little goes a long way.
Almost Vegetarian recipe for soy-glazed tofu with spinach
1/4 cup plus 2 tablespoons soy sauce
1 1/2 tablespoons honey
1 1/2 tablespoons sherry or dry white wine
1 1/2 teaspoons grated fresh ginger
2 small garlic cloves, minced
1/2 teaspoon Asian sesame oil
Three 15-ounce packages firm tofu, drained and halved horizontally
4 scallions, white and light green parts only, thinly sliced
Two 10-ounce bags spinach, washed
1 teaspoon cornstarch mixed with
1 tablespoon water

In a small bowl, whisk the soy sauce with the honey, sherry, ginger, garlic and sesame oil. Place 3 of the tofu halves in a glass pie plate and spoon half of the soy mixture on top. Sprinkle with half of the scallions and top with the remaining tofu halves. Pour the remaining soy mixture over the tofu and scatter the remaining scallions on top.

Pour 1 inch of water into a wide, deep skillet and bring to a boil. Place the spinach in a steamer basket and put the basket in the skillet. Cover and steam the spinach just until wilted, about 3 minutes. Drain the spinach very well, then transfer it to a large plate; cover with foil.

Place a ramekin or biscuit cutter in the center of the skillet. Set the pie plate with the tofu on the ramekin, cover and steam until the tofu is hot, about 10 minutes. Arrange the tofu around the spinach, cover and keep warm. Pour the tofu sauce into a saucepan and bring to a simmer. Stir in the cornstarch mixture and cook over moderate heat, stirring occasionally until thickened, about 3 minutes. Pour the sauce over the tofu and serve.
Next up . . .
We’re going to have an almost vegetarian recipe for the one way everyone has probably tried, and liked, tofu. Delicious!