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.
soy sauce, honey, sherry, ginger, garlic, asian sesame oil, three, scallions, bags spinach, cornstarch
Taken from www.foodandwine.com/recipes/soy-glazed-tofu-with-spinach (may not work)