Seared tofu with garlic, spinach and pine nuts
225 g, (8oz), firm, drained and sliced crosswise into 1cm-thick slices
2 clove(s), minced
6 portion(s), fresh (540g), rinsed well and chopped
- Set a large nonstick frying pan over medium-high heat. When pan is hot, add pine nuts and sauté until golden brown, shaking the pan often to prevent burning, about 3 minutes; remove pine nuts from pan and set aside.
- Combine soy sauce and pepper in a shallow dish. Add tofu; turn to coat.
- Heat oil in the same pan over medium-high heat. Add tofu and sear until golden brown, about 2 minutes per side. Remove tofu from pan and cover with foil to keep warm; set aside.
- Add garlic to the same pan and sauté until just golden, about 2 minutes; add spinach and cook until wilted, about 30 seconds. Transfer spinach to individual plates and top with seared tofu and pine nuts.