David's son Ben makes a dish he calles Ben's Special Tofu. He stir-fries soft tofu with a variety of mushrooms and tops it with hoisin sauce. At some point we made that dish, though I'm not sure I posted it here.
Tonight, David is out of town and I had a plethora of fresh spinach grown right here in the North Country to eat up. Ben has always said that his tofu dish could use some veggies. This was great!
I made a sauce using
2 T sherry
2 T soy sauce
2 T sesame oil
2 T hot sauce
2 T hoisin sauce
I put some of the sauce over the tofu and let it marinate for about 10 minutes (longer would have been better).
Then, I chopped up bunches of mushrooms and an onion, and stir fried them until they were well-cooked. I took the tofu out of the marinade and added it to the pan. I returned the marinade from the tofu to the bowl with the rest of the sauce and added 1 t of cornstarch to thicken it when it hit the heat. (You could never do this if you were marinating meat, but with tofu there's no danger of disease.)
I trimmed the spinach and cut off the tough ends. When everything else was cooked, I added the spinach and cooked just long enough for it to combine with the other ingredients. I poured the sauce over the top, stirred a couple of times, and then shut off the heat. I served this over quinoa and have enough left-overs for a couple nights of being home alone!