1/4 c. Hoisin sauce1/2 tsp. small red chiles, chopped fine 3 c. whole-leaf spinach, stems removed, washed and patted dry 1/2 c. veggie stock 1 block firm tofu, sliced into 1/2” sticks 1/2 c. rice vinegar 1-1/2 Tbsp. fresh ginger root, grated

In a large pan, place Hoisin sauce, rice vinegar, ginger, chiles, and veggie stock. Cook on medium heat for 4 minutes, then add firm tofu sticks and simmer for 3 minutes, or until heated through. Place spinach on top of tofu, cover and heat quickly until spinach is wilted. To sure, divide spinach among plates, place tofu over spinach, and pour sauce over top.

recipe submitted by our new bookkeeper, Eleanora, who spent her childhood in Indonesia! It’s an old family recipe.