Just Another Meatless Monday Tofu Bulgogi with Wilted Spinach

I saw a version of this recipe a few weeks ago on Parsimonia and followed the link to the actual recipe. I really wanted to make it and in typical laura fashion I bought tofu and figured I was good. HA! I had tofu, sesame oil, soy sauce and only a few other ingredients, so I made it my way. Plus the big diet is still in effect, losing very well now, so I cut down on some fat and ditched the rice. Now if you make this, plan ahead it does need to marinate overnight, but it is oh so worth it. 

Tofu Bulgogi with Wilted Spinach
1 block of extra firm tofu2 TBSP sesame oil3 TBSP soy sauce1 teaspoon minced ginger3  garlic cloves minced1/4 cup waterdash of sake (optional)1 teaspoon sugar or sucanat3 green onions sliced on the diagonal 1 red apple, edible part cut in slices1 TBSP sesame seedscooking spray4-6 cups fresh cleaned spinach
on the first day lay the block of tofu on 4 paper towelslay a few more over the top of the tofu and put a plate on top of thoseplace a can or two of vegetables or some other weight on topallow the tofu to drain and press for about 4 hoursafter four hours slice the tofu into 1/4 inch sliceslay in a large flat baking dishmix the sesame oil, soy sauce, ginger, garlic, water, sake and sugar togetherpour over the tofu sprinkle on the onions and apples and sesame seedscover and refrigerate overnightin the morning flip the tofu to make sure the other side is well marinated toowhen ready to cook spray a large skillet with cooking sprayand place over medium high heatremove the plastic wrap from the top of the tofu and pour off the marinade, the apples and onions, save for the wilted spinachwhen the skillet is hot cook half the tofu until lightly crispy and toasty warmremove to a platter, cover to keep warm and repeat the cooking process with the other halfkeep all the tofu warm while preparing the spinachpour the marinade in the hot skillet toss with the washed spinach until wiltedserve the tofu over the wilted spinach

Now you can serve this with rice or other sautéed greens like kale or the Spicy Swiss Chard from a few weeks ago. Power house food right here folks and I'm making it again this week!

Peace and Love--