Tofu and Spinach in Garlic Sauce

2 teaspoons cornstarch (or flour)
½ cup chicken stock
2 teaspoons soy sauce
1 teaspoon sesame oil
½ teaspoon sugar
1 ½ tablespoons vegetable oil
2 blocks of smoked tofu or white tofu, patted dry (I have done it with both... like smoked better)
1 inch fresh ginger grated
2 large garlic cloves (minced)
1 bunch fresh spinach, chopped
1. In a small bowl, whisk the cornstarch or flour with 1 tablespoon or so of the chicken stock and set aside. In another bowl, stir together the remaining stock, soy sauce, sesame oil and sugar
2. Heat a wok or large skillet over high heat and add the vegetable oil. Add the tofu, and stir-fry for about 1 minute. Add the ginger and garlic and stir-fry for 1 more minute.
3. Add the spinach and toss until beginning to wilt, then pour in the soy sauce mixture.
4. Stir the cornstarch (flour) mixture well, then scrape it into the stir-fry. Simmer and stir until the sauce thickens, 1 to 2 minutes.

Serve over rice. 
(recipe adapted from Fit Pregnacy)