Total Time
30mins
Prep 15 mins
Cook 15 mins

From the Sunday Mid-Day. A Chef Sanjeev Kapoor (an Indian cuisine brand now ) recipe. Very quick and easy

Ingredients Nutrition

Directions

  1. Heat oil in a wok.
  2. Add the chopped spinach and saute till soft.
  3. Add salt and 2-3 cups of water and the stock cubes.
  4. Bring to a boil and then simmer.
  5. Add the tofu and the soya sauce Cook for 5 minutes more and remove from heat.
  6. Add the sesame oil and season and then serve hot.

Reviews

(2)
Most Helpful

Just finished this for lunch and ended up eating 2 bowls! I didn't mind though, because this recipe is so healthy, light, and delicious. Nice Asian flavor, though I did add some crushed red pepper flakes just to give it that "kick" that I crave, and reduced the sesame oil to a few drops (just personal preferance.) I got the water heated and just dumped everything in and cooked till the bouillon was dissolved and the spinach was nicely wilted. Sorry I messed with it, but I was in a hurry and well.. it turned out just great! I'm looking forward to making this often, seeing as I always have tofu and spinach around. Thanks Fay!!

yogi April 15, 2004

This was fast and delicious. I doctored it up a little by adding some pureed ginger 1/2 TBSP and 3 TBSP of mashed pumpkin leftover from another recipe. 5 stars for sure

nangaria November 27, 2009

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