Tofu and tako

A pretty melange

A pretty melange

This is similar to another tofu stir fry that Yusuke often makes, but this time he used fresh(-ish) octopus instead of canned tuna.

First, he boiled the octopus until it was tender. Then sautéed the tofu in sesame oil and drained the pan. Finally, the tofu, octopus, fresh bean sprouts, and baby spinach were all stir fried, seasoned with salt and soy sauce.

The firm tofu makes this dish especially filling, and in combination with tako, the texture is very nice.

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