If you leave out the Pancetta, this one is vegan.
- Peanut oil
- 1 – 16 oz extra firm tofu, sliced into thin strips
- 8 oz shiitake Mushrooms, sliced thin
- 8 oz crimini Mushrooms, sliced thin
- 4 oz Pancetta, cubed
- 4 scallions, sliced thin
- 1 bag baby spinach
- 1/4 c stock – chicken or veggie
- 2 1/2 tsp soy sauce
- 2 tsp mirin
- Chives sliced thin
Heat 1 tbsp oil in a large skillet, over medium high heat and cook tofu until brown on both sides, 2 – 3 minutes per side. Transfer to a plate.
Combine stock, soy sauce and mirin.
Add mushrooms and pancetta to the pan, cook over medium high heat for 3 – 5 minutes until golden. Stir in the stock mixture, and reduce. Stir in the spinach and cook until just wilted, add tofu to warm. Top with scallions and chives.