This visually stunning dish also packs a real flavor punch. Even people who don’t normally like tofu feast on this dish, though you can substitute beef, if you must. If you can get your hands on an Asian pear, use it here. Green beans are also good in this instead of the spinach. Serve this with Perfect Steamed Jasmine Rice (page 240).

　　

Ingredients

serves 2

　　1 block extra-firm tofu, 15 ounces, halved horizontally

　　2 tablespoons peanut oil

　　1 tablespoon sesame oil

　　1 1/2 teaspoons minced fresh ginger, peeled

　　1 garlic clove, minced

　　1 fresh red chile, cut in paper-thin circles

　　3 whole star anise

　　1/3 cup roasted peanuts

　　2 tablespoons hoisin sauce

　　1 tablespoon low-sodium soy sauce

　　Juice of 1/2 lime

　　2 pounds baby spinach

　　1 pear or Asian pear, sliced into thin wedges

　　

Step 1

Lay several layers of paper towels on a cutting board, then place the tofu squares on top, side by side. Cover the tofu with more paper towels and place a plate on top. Add a can or two to press down and drain out some of the water in the curd. This makes the tofu denser and meatier.

　　

Step 2

In a large skillet, heat the peanut and sesame oils just to the smoking point. Fry the tofu on both sides, flipping occasionally with the spatula, until golden, about 8 minutes total. Remove the tofu from the pan and drain it on a plate lined with paper towels.

　　

Step 3

Using the same pan, sauté the ginger, garlic, chile, star anise, and peanuts—your kitchen will smell amazing! In a small bowl, mix the hoisin sauce, soy sauce, and lime juice together. Briefly toss the spinach in the pan, stirring just to wilt, no more than 30 seconds. Remove the spinach to a bowl, scraping the peanut mixture in there also. Put the pan back on the heat and heat the hoisin mixture. Combine the sauce with the spinach and divide between 2 bowls. Lay the pear slices and tofu on top.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter