Name: Fried tofu and squash with spinach
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 400g firm tofu; 3 Tbsp peanut oil; 500g butternut squash flesh; 3cm ginger; 3 star anise; 1.5 Tbsp soy sauce; 1 Tbsp light cane sugar or palm sugar; 250g baby spinach; 500 ml water; 1 red chilli, sliced

Fried tofu and squash with spinach

22 Jul 2016

by Dinna

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Background

Fried tofu is very popular in South-East Asian countries. This fried tofu and squash with spinach recipe is a kind of east-meet-west recipe. It's perfect for vegans or vegetarians - I like to have it on my meat-free days. Serve it with rice, noodles or even as a snack (with cocktail sticks).

Ingredients

400g firm tofu
3 Tbsp peanut oil
500g butternut squash flesh
3cm ginger
3 star anise
1.5 Tbsp soy sauce
1 Tbsp light cane sugar or palm sugar
250g baby spinach
500 ml water
1 red chilli, sliced

Instructions

Dry the tofu with paper towel, then wrap it in a kitchen towel and place it between two plates. Put 2 cans on top and leave it for 15 minutes.
Meanwhile, peel the squash and dice it into 2- cm pieces. Peel the ginger, then thinly slice.
When the tofu is dry, cut it into 2-cm cubes.
Heat the oil in a wok, then fry the tofu pieces until golden brown all over, then transfer them to a plate, lined with paper towels. This should take about 10 minutes.
Turn the heat down and gently fry the squash pieces until tender and golden.
Put the tofu pieces back, add the ginger, anise, sugar and soy sauce. Pour in the water and bring it to the boil, then gently simmer for 15 minutes, stirring through occasionally.
When the sauce is thick and syrupy, the squash is soft (but not falling apart), turn off the heat and carefully stir in the spinach.
Serve with chilli slices scattered on the top.