Tofu with Shiitake Mushrooms and Spinach
- For the tofu
- 500 grams Tofu
- 1 ½ Tbsps Peanut oil
- 4 Tbsps soy sauce
- ½ tsp cayenne pepper
- 200 milliliters Chicken broth
- 2 tsps cornstarch (mixed with 1 tablespoon water)
For the vegetables, rinse the spinach and shake dry. Wipe and trim the mushrooms and cut slightly smaller if necessary.
Heat some peanut oil in a wok and sauté the mushrooms for 2 minutes. Add the garlic and sauté briefly, then add the spinach. Cook for another 2 minutes while stirring and add the lemon juice. Remove from the pan and keep warm.
For the tofu, cut the tofu into bite-sized pieces and mix with the soy sauce.
Heat some oil in the wok, drain the tofu and sauté on all sides. Remove from the pan and keep warm.
For the sauce, mix the drained soy sauce with 1/2 teaspoon salt and heat for about 1 minute. Season with cayenne pepper and cook for another 30 seconds. Pour in the broth and heat for about 2 minutes. Add the mixed cornstarch simmer for 1 minute.
To serve, arrange the tofu on plates along with the spinach and mushrooms. Drizzle with the sauce and serve showered with sesame seeds and chile pepper rings.