Seared Tofu with Spinach and Proscuitto

If you leave out the Pancetta, this one is vegan.

  • Peanut oil
  • 1 – 16 oz extra firm tofu, sliced into thin strips
  • Salt
  • 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.

Serves 4.

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