Spicy Spinach Stir-fried with Tofu Skin

INGREDIENTS

• Dried tofu skin, soaked in water and drained - 2 sheets
• Fresh ginger, sliced - 3
• Red finger-length chili, halved lengthwise, seeded and sliced  - 1
• Carrot, peeled and thinly sliced - 1/2 cup
• Salt - 1/2 teaspoon
• Sugar - 1 tsp
• Water - 2 tbsp
• Vegetarian seasoning powder - 1 tsp
• Spinach, rinsed well, thick stems removed, leaves cut into segments - 225g
• Black pepper powder - 1 tsp
• Sesame seed oil - 2 tsp

METHOD

1. Slice the soaked tofu skins into strips. Set aside.
2. Heat oil in a wok over high heat until very hot, stir-fry the ginger and chilies. Add the tofu skin and carrot. Stir-fry for a further 1 to 2 minutes.
3. Stir in the salt, sugar and 2 tbsp of water. Cover with lid, reduce the heat to low and cook 5 mins.
4. Add seasoning powder, stir to mix, and put in the spinach, black pepper, and sesame oil an stir-fry for another 3 minutes or until the spinach is wilted and the stalks are cooked through.