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Crispy Tofu and Ginger Spinach with Chili Crisp

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Crispy Tofu and Ginger Spinach with Chili Crisp

Active Time: 25 minutes   |   Total Time: 25 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • 14-ounce package firm or extra firm tofu, drained
  • 2 tablespoons extra virgin olive oil or avocado oil, plus more for frying
  • 1½ tablespoons grated peeled ginger
  • 10 ounces fresh baby spinach (about 12 cups)
  • ⅛ teaspoon kosher salt, plus more to taste
  • ½ cup cornstarch, for dredging
  • 3 scallions, thinly sliced
  • Chili Crisp, for serving (We love Blank Slate Kitchen Sichuan Chili Oil and Mr. Bing Chili Crisp)

Slice the tofu into ½-inch thick squares. Place them between several paper towels to soak up extra liquid.

For the spinach, in a large pot, heat the 2 tablespoons oil over medium heat. Stir in the ginger and let it cook for 30 seconds, or until fragrant. Add the spinach and salt. Cover tightly with a lid and cook for 2 to 3 minutes, until the spinach has wilted. Remove the lid and cook for about 1 minute, stirring, until the spinach is evenly cooked. Taste for salt; you may want to add a little more.

For the tofu, spread the cornstarch on a plate. Dredge the tofu pieces in the cornstarch so all the sides are lightly coated.

In a large nonstick skillet, heat about ⅛ inch of oil over medium-high heat. Add the tofu pieces and cook 3 to 4 minutes per side, until golden brown.

Divide the spinach and tofu among plates. Sprinkle the scallions and drizzle everything with the chili crisp.

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