spicy tofu with black bean sauce

(serves two, with one serving of leftovers for lunch.)

spicy tofu with black bean sauce
to make the dish mild, omit the jalapeños.

2 tsp sesame oil
1 block of medium-firm tofu, cut into 1/2 inch cubes
3 tbsp black bean and garlic sauce
1/2 onion, thinly sliced
2 medium jalapeños, thinly sliced
2 small handfuls of spinach, shredded by hand into small pieces

Start by thinly slicing the onion. Heat sesame oil on medium in a frying pan or wok (I use the same frying pan for all my meals) -- the only difference is that food's less likely to fall out of a wok. Start slicing the jalapeños. Add the onions and maybe half a jalapeño to the pan. While the onions are cooking, finish slicing the jalapeños and the block of tofu.

Add the black bean and garlic sauce, jalapeños, and tofu to the pan. Heat on the stove for 10 minutes. When you're about to serve, stir in the spinach. I'm usually in a hurry at this point, so I just take spinach by the handful from the bag, shred it over the pan, and mix it.