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Fried tofu and squash with spinach

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).
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Meanwhile, peel the squash and dice it into 2- cm pieces. Peel the ginger, then thinly slice.
  3. When the tofu is dry, cut it into 2-cm cubes.
  4. 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.
  5. Turn the heat down and gently fry the squash pieces until tender and golden.
  6. 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.
  7. 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.
  8. Serve with chilli slices scattered on the top.