Ingredients
1 tablespoon plus 1 teaspoon sesame oil
1 cup fresh shiitake mushrooms, stems removed, thinly sliced
1/4 cup toasted almonds, roughly chopped
7 ounces baby spinach, triple washed if necessary
1/4 red pepper, seeded and thinly sliced
Cilantro, for garnish

Marinade
1/2 pound firm tofu, drained and pressed, diced small
3 tablespoons seasoned rice wine vinegar
4 scallions, sliced thin on a bias
1 tablespoon toasted sesame oil
1 tablespoon honey
1 red Thai chili, halved
2 tablespoons cilantro, chopped
1/2 teaspoon kosher salt
Freshly ground black pepper

Combine tofu and all marinade ingredients in a ziplock bag, toss to coat, and allow to sit at room temperature for 30 minutes.

In a large wok or sauté pan over high heat, add 1 tablespoon sesame oil and heat until shimmering. Add mushrooms and red pepper slices and sauté for 5 minutes or until well colored. Add the contents of the marinade bag. When heated through, and only a small amount of liquid remains, add the contents of the pan to the spinach and toss to wilt. Serve on warm plates and garnish with chopped almonds and picked cilantro.