Tofu and Spinach in Garlic Sauce

Folate, found in beans, grains and vegetables, is an important nutrient to take in as you nurse. Try your hand at this spinach and tofu recipe to help reach your 500-microgram intake. Serve the stir-fried spinach, tofu, ginger, garlic, and shallots over steamed brown rice or noodles for an easy dinner or lunch to box up and take on the go.

Ingredients

• 2 teaspoons cornstarch
• ½ cup low-sodium chicken stock, ideally homemade
• 2 teaspoons shoyu or other good quality soy sauce, plus additional to taste
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• 1 ½ tablespoons vegetable oil, such as grapeseed
• 1 shallot, sliced
• 1 pound firm tofu, patted dry and cut into 1-inch cubes
• 1 inch fresh ginger, sliced into coins
• 2 large garlic cloves, roughly chopped
• 1 bunch fresh spinach, chopped

Directions

1.  In a small bowl, whisk the cornstarch with 1 tablespoon or so of the chicken stock and set aside. In another bowl, stir together the remaining stock, soy sauce, sesame oil and sugar.
2.   Heat a wok or large skillet over high heat and add the vegetable oil. Add the shallot, then the tofu, and stir-fry until the shallot is translucent, 1 minute. Add the ginger and garlic and stir-fry for 1 more minute.
3.   Add the spinach and toss until beginning to wilt, then pour in the soy sauce mixture. Cover and simmer for 2 minutes.
4.   Stir the cornstarch mixture well, then scrape it into the stir-fry. Simmer and stir until the sauce thickens, 1 to 2 minutes. Add a little more soy sauce to taste, and serve over steamed brown rice.

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