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Entree
Asian
2 servings
20 minutes
25 minutes
1 package organic tofu (use extra firm tofu) halved horizontally
2 tablespoons peanut oil
1 tablespoon sesame oil
1 1/2 teaspoon ginger root, minced
1 clove organic garlic, minced
1 red chili, cut in paper thin circles
3 whole star anise
1/3 cup roasted peanuts (cacahuates tostados)
2 tablespoons Hoisin sauce
1 tablespoon low sodium soy sauce
1/2 organic lime juice, freshly squeezed
2 pounds organic spinach (use baby spinach)
1 organic pear or Asian pear, sliced into thin wedges
Lay several layers of paper towels on a cutting board, then place the tofu squares on top, side by side. Cover the tofu with more paper towels and place a plate on top. Add a can or two to press down and drain out some of the water in the curd. This makes the tofu denser and meatier.
In a large skillet, heat the peanut and sesame oils just to the smoking point. Fry the tofu on both sides, flipping occasionally with a spatula, until golden, about 8 minutes total. Remove the tofu from the pan and drain it on a plate lined with paper towels.
Using the same pan, sauté the ginger, garlic, chile, star anise, and peanuts – your kitchen will smell amazing!
In a small bowl, mix the hoisin sauce, soy sauce, and lime juice together. Briefly toss the spinach in the pan, stirring just to wilt, no more than 30 seconds. Remove the spinach to a bowl, scraping the peanut mixture in there also.
Put the pan back on the heat and heat the hoisin mixture. Combine the sauce with the spinach and divide between two bowls. Lay the pear slices and tofu on top, and enjoy.
