1 Ounce, dissolved in 2 cups of hot water, divided (1 Packet)
Reduced sodium soy sauce
1⁄2 Small, minced
1⁄4 Teaspoon, pared (1 Slice, 1 Inch Thick)
6 Ounce, cubed
Shredded spinach leaves
1⁄2 Cup (8 tbs), thoroughly washed and drained
1.Take a medium non-aluminium bowl and mix together 1/4 cup of dissolves broth mix with soy sauce, 1/4 teaspoon grated and pared ginger root, garlic and blend well.
2. Add in the tofu and let marinate for about 20 minutes.
3.Take a 1 quart saucepan, and add in the remaining 1 3/4 cups of the dissolved broth mix, 1 slice of the gingerroot, and let mixture boil.
4.Simmer over low heat for about 15 minutes.
5. Remove the gingerroot slice.
6.Drain tofu from marinade and add to the saucepan. Discard mariande.
7.Cook for about 10 minutes until tofu is thoroughly heated.
8. Add in the spinach and let simmer for 1 to 2 minutes until spinach is tenderized.