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• 12 ounces firm tofu
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1/4 teaspoon crushed red pepper
• 8 ounces oyster mushrooms, chopped
• 3 tablespoons canola or peanut oil
• 1 tablespoon ginger, peeled and chopped
• 1 tablespoon garlic, chopped
• 6 ounces baby spinach, chopped

1. Press the tofu (plate on top, with cans for weight), or place the tofu in a clean kitchen towel and press down gently to try and soak up as much water as possible without breaking the tofu. Cut into 1/2 inch cubes.
2. Whisk together the soy sauce, vinegar, honey, cornstarch, sesame oil, and crushed red pepper. Add the tofu, and gently combine. Set aside for 30 minutes. Then remove the tofu and drain. Reserve the marinade.
3. Set a wok or large iron skillet over high heat. Pour the 2 tablespoons of the oil in and swirl the pan around. Add the tofu. Stir occasionally and cook until the tofu is browned, about 2 minutes. Remove the tofu.
4. Pour in the rest of the oil, and then add the mushrooms, ginger, and garlic. Stir and cook for about a minute. Add the spinach and the marinade. Cook until the spinach has wilted, and then add the tofu back in. Serve with white rice.

DSR liked this. I ran out of rice vinegar and added half shao xing - it worked very well. I also used standard white mushrooms, as it's what we had in the house.

tags: vegetarian, pareve, can be made vegan by subtracting the honey

source: Adapted from Things Cook Love by Marie Simmons