- 8 ounces firm tofu, drained and cut into ½-inch cubes
- 3 tablespoons vegetable oil, divided
- 1 (1/8-inch-thick) ginger slice, gently smashed with the side of a knife
- 3-4 cloves garlic, thinly sliced
- Sliced Thai, serrano, or jalapeno chiles
- 1 teaspoon chopped shallot (optional)
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce or fish sauce (optional)
- 1½ pounds fresh spinach leaves (about 2 bunches), washed and stem ends trimmed
- ½ teaspoon sugar
- Sear the tofu slices in a wok or heavy skillet in 2 tablespoons oil until they show a little color around the edges. Remove from the pan, drain on paper towels, and reserve. Heat the remaining oil until very hot. Add the ginger, garlic, chiles, and shallot; stir-fry until fragrant.
- Add the soy sauce, oyster sauce, and spinach. Stir-fry for 1-2 minutes; add the sugar and reserved tofu. Cook a few seconds more, tossing well, until the tofu is heated through. Serve immediately.