Stir Fry Tofu, Mushrooms and Spinach

A simple and tasty vegetarian option. Thank you to Aiko Yamakawa for suggesting and preparing this recipe at our Cookability Course.

Serves 4 people

Wrap tofu with kitchen towel and put a plate on it with a light weight (e.g. a tin of tomatoes) and leave them for 20-30 minutes. This will draw out some of the excess water from the tofu.
Cut tofu into large chunks and coat in the seasoned flour, then set aside
Cut the mushrooms into quarters.
Heat a frying pan with some sunflower oil and add the tofu.
Fry at a low-medium heat until the outside gets golden and crispy. Place on a warm plate.
Add some more oil to the pan and fry mushrooms for 2-3 minutes.
Then add the spinach and stir in until it is wilted and vibrant green.
Place the mixture over the tofu.
Serve immediately with a light sprinkle of soy sauce.

Wrap tofu with kitchen towel and put a plate on it with a light weight (e.g. a tin of tomatoes) and leave them for 20-30 minutes. This will draw out some of the excess water from the tofu.
Cut tofu into large chunks and coat in the seasoned flour, then set aside
Cut the mushrooms into quarters.
Heat a frying pan with some sunflower oil and add the tofu.
Fry at a low-medium heat until the outside gets golden and crispy. Place on a warm plate.
Add some more oil to the pan and fry mushrooms for 2-3 minutes.
Then add the spinach and stir in until it is wilted and vibrant green.
Place the mixture over the tofu.
Serve immediately with a light sprinkle of soy sauce.