Sesame tofu with wilted spinach and rice

The hubs got home from his big run yesterday and is trying to recover with a bit of a light appetite. We went through all of the recipes I could make with our stuff on hand and this was his choice. It was very good, very light and a nice way to get in some protein without being heavy. We'd definitely do it again! Adapted from the Moosewood Restaurant Simple Suppers book.

Ingredients

1/2 block firm tofu

1/4 cup sesame seeds

2 tbl dark sesame oil

2 tbl soy sauce

2 tsp olive oil

3 chopped garlic cloves

a few handfuls of fresh baby spinach

1 cup of minute rice

salt and pepper

Directions

Cut tofu in half height wise, like a biscuit. Press the tofu for 5-10 minutes. Cut each tofu slab into 4-8 pieces, depending on preferred size.

Spread the sesame seeds on a flat plate. Press each side of the tofu into the sesame seeds, to coat evenly.

Heat the sesame oil in a large skillet or wok on medium heat 1-2 minutes. Arrange the tofu squares in a single layer on the skillet and cook for 5 minutes. With a spatula or tongs, carefully turn them over and cook for another 5 minutes.

Lower the heat, and carefully add the soy sauce and a few drops of tabasco. Raise the heat to medium, and cook for another minute or so until most of the liquid is absorbed. Transfer tofu to a plate.

Add the oil and garlic to the skillet and sauté for about 30 seconds until golden. Add the baby spinach and cook for a minute or two, stirring constantly until the spinach is wilted.

Heat the rice.

Plate the rice and spinach. Top with squares of tofu.

Nutrition

This recipe makes 2 servings, amount per serving:

Estimated ww points: 13

Calories: 546

Fat: 34

Cholesterol: 0

Sodium: 933

Carbs: 56 g

Fiber: 4.5 g

Sugars: .4 g

Protein: 23 g

Enjoy!