Source: Chef Becker

A warm salad made with baby spinach and tofu gently sauteed with scallions, ginger, and garlic.

Servings

1 tbsp Oil, safflower
1 tbsp fresh ginger root , minced
1 tbsp garlic cloves, chopped , sliced thin
1 scallions , sliced thin
8 oz firm tofu , diced
1 cup fresh baby spinach (or mustard greens)
1 tsp sesame oil
1 tsp low sodium soy sauce

1 Heat the wok or saute pan.
2 Add the oil, ginger, garlic, and scallions and toss.
3 Add the tofu and toss.
4 Add the spinach, sesame oil, and soy sauce and turn off the heat.
5 Toss all of the ingredients in a bowl and serve.
6 The spinach should be wilted slightly, but not fully cooked.

Enjoy this warm salad as a snack food or addition to any family meal.