Tofu and mushrooms with bean sprouts and spinach

Ingredients

•  300-g. block of firm tofu, cut into half-inch cubes
  200 g. of mung bean sprouts, rinsed and drained
  200 g. of spinach, rinsed, drained and roughly chopped
  150 g. of mushrooms, sliced
  4 cloves of garlic, peeled and minced
  1 onion, peeled and sliced
  a thumb-sized piece of ginger, julienned
  cooking oil, about 2 c.
  3 tbsps. of oyster sauce (for strict vegetarians, there are vegetarian oyster sauces)
  salt
  pepper
  sesame seed oil

Instructions

• Heat the cooking oil. When smoking, add the tofu cubes and fry until golden .Scoop out the tofu and drain on paper towels. Pour off the cooking oil until only about two tablespoonfuls remain.Reheat the oil. 
• Add the ginger, garlic and onion and cook until fragrant, about 30 seconds. Add the mushrooms. Stir fry for 30 seconds. Add the spinach. And the mung bean sprouts. Stiry fry just until the vegetables lose volume, about one minute. 

Recipe found at: http://healthyeats.casaveneracion.com/tofu-and-mushrooms-with-bean-sprouts-and-spinach/