When I can’t have one more bowl of miso I can usually make a meal from 3 of my favorite ingredients. Spinach and tofu are especially good for the body during dry conditions, such as Palm Desert Bikram dry conditions. And the chickpea has more iron than other legumes. Enjoy.

Ingredients:

• 1/2 block firm tofu
• 1/2 bunch fresh spinach (thoroughly rinsed)
• 1 cup chickpeas soaked, boiled and dried (avoid canned if possible)
• 3 scallions, chopped
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 3 tbsp sweet and tangy sauce
• 1 tbsp thai chili paste
• 2 tbsp sesame oil
• 1/2 tbsp sugar
• soy sauce
• fresh ground pepper
• cilantro for garnish
• 1/4 cup chopped toasted walnuts for garnish

Method:

Toast walnuts till redish brown, the longer the better, but do not burn.  Set aside.
Press 1/2 block tofu, cube tofu and cover with 3tbsp sweet & tangy sauce.

Sauté in a large non-stick frying pan 1tbsp each of garlic and ginger in a generous amount of sesame oil (about 2-3tbsp) for about 2 minutes. Increase to medium-high heat.

Add sauced tofu and a little less than 1 tbsp. thai roasted red chili paste. Fry on medium-high heat for a minute. Stir constantly.

Add 1cup chickpeas. Continue stirring and frying for another minute.

Sprinkle 1/2 tbsp sugar on top. And stir in. Grind fresh black pepper on top. Continue stirring and frying for another minute.

Add 3 scallions. (save some for garnish) Continue stirring and frying for another minute.

Add a few dashes of soy sauce on top. Stir.

Add 1/2 bunch spinach on top and let wilt. Shake fry pan to prevent sticking.When spinach is wilted, stir into the mix evenly, fry for a minute. Remove from heat.

Garnish with cilantro to taste (i like a lot), chopped scallions, and toasted walnuts.
Serve HOtT.