I made this in order to use up a batch of homemade chili crisp, but store-bought is just fine and something that you can now find in the Asian section of most grocery stores.
This is an incredibly easy, healthy and flavorful meal, on the table in minutes, which is something exactly what one needs.
1 package firm tofu
Baby spinach (I just used 3 very generous handfuls without measuring)
1 Tbsp soy sauce
2 tsps sake
1 tsp sugar
1 tsp chili crisp oil, using half oil and half the delicious aromatic sediment from the bottom of the jar
Wash the baby spinach. Drain it well, but no need to dry it.
Cut the tofu in half lengthwise. Set aside half and use it to make this dip.
Place the soy sauce, sake and sugar in a large skillet over medium heat. As soon as the sugar has melted and the soy sauce has started to bubble, lower the heat and add the spinach.
Cover and cook for a couple of minutes. Stir up the cooked spinach from the bottom of the pan and press down on the still raw spinach so that as much as possible touches the liquid.
Place the tofu on top of the spinach, cover again, and cook for three minutes until the spinach is cooked through and the tofu is hot.
Remove the spinach from the liquid with tongs and place on a dish.
Using a spatula, remove the tofu to the plate as well. Spoon a little bit of the soy sauce mixture over both the tofu and the spinach and then slather the chili crisp over the tofu before digging in.