Spinach and pepper stir-fry
Source of Recipe
published in Chatelaine's 01/1995 issue.
List of Ingredients
12 oz ( 350 g) extra-firm tofu
2 tbsp ( 30 mL) freshly squeezed lemon juice
1 tbsp ( 15 mL) cornstarch
1 onion
2 sweet red peppers
10 oz ( 284 g pkg) or 1 to 2 bunches regular or baby spinach
2 tbsp ( 30 mL) vegetable oil
2 minced garlic cloves
1/4 to 1/2 tsp ( 1 to 2 mL) hot red chili flakes
1/2 tsp ( 2 mL) salt
1/4 tsp ( 1 mL) black pepper
2 tsp ( 10 mL) capers
Recipe
1. Cut drained tofu into 1/2-inch (1-cm) cubes. In a small mixing bowl, stir lemon juice with cornstarch. Then add tofu and toss until evenly coated. Let sit, uncovered and stirring occasionally, for 1 hour so lemon flavour permeates tofu.
2. Thinly slice onion. Seed and slice peppers into thin strips. If using regular spinach, remove and discard stems. Tear leaves into halves or quarters. Leave baby spinach whole, including tender stems. You should have about 7 cups (1.75 L). Have all vegetables prepared and ingredients measured before beginning to stir-fry.
3. Heat oil in a large frying pan or wok set over medium-high heat. Add onion, garlic and chili flakes. Stir 1 minute. Add peppers and sprinkle with salt and pepper. Continue stir-frying until peppers are hot, about 2 minutes.
4. Add tofu and gently stir-fry until hot, about 1 minute. Add capers, then spinach in handfuls as needed, stirring until all spinach has wilted, about 1 more minute. Serve right away over hot rice.
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