Gluten Free Silken Tofu with Stir-Fried Spinach (Vegan)
What You Will Need
Ingredients
- 300g Silken tofu
- 2 tbsp Vegetable oil
- ½ tsp Sea salt
- 1 large bunch of Chinese spinach, ends removed and roughly chopped into 5 cm lengths, washed
- 2 Garlic cloves, minced
- 2 tsp Lee Kum Kee Gluten Free Soy Sauce
- ¼ tsp Lee Kum Kee Pure Sesame Oil
- 1 pinch of White pepper
- To serve
- Toasted peanuts, chopped
Made with
Lee Kum Kee products
How to make it
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Bring a pot of water to a boil over medium heat.
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Place the tofu on a shallow heatproof bowl inside the steaming basket. Place the basket over the pot of boiling water, and steam for 6 minutes covered.
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Add oil to a wok over high heat. Once hot, add salt, chopped spinach, garlic. Toss and let cook for 1 minute.
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Drizzle over Lee Kum Kee Gluten Free Soy Sauce and Lee Kum Kee Pure Sesame Oil, stir for 30 seconds. Remove from heat. The spinach should be lightly wilted.
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Arrange the spinach on a plate, top with sliced tofu and drizzle over the pan juices and sprinkle with white pepper.