25-Minute Lentil and Sweet Potato Grain Bowl
A quick, flavorful, and protein-rich tofu stir fry with crispy cubes of tofu, fresh spinach, green onions, and a savory garlic sesame sauce.
Equipment
- 1 Large nonstick skillet or wok
- Paper towels for pressing tofu
- Measuring Spoons
- Cutting board
- Spatula or wooden spoon
Ingredients
Tofu & Seasoning:
- 2 14-ounce packages extra-firm tofu
- 1 tablespoon canola or grapeseed oil
- 3 tablespoons low-sodium soy sauce divided
- 3 large garlic cloves minced (about 1 heaping tablespoon)
- 1 small bunch green onions finely chopped, divided
- 1 tablespoon fresh ginger minced
- 1 –2 teaspoons chili paste sambal oelek or 1/4–1/2 teaspoon red pepper flakes
Vegetables & Garnish:
- 10 ounces baby spinach
- 2 tablespoons toasted sesame seeds
- 2 teaspoons sesame oil
- For Serving:
- Cooked brown rice cauliflower rice, soba noodles, rice noodles, or quinoa
Instructions
- Preparing the Tofu: Start by draining the tofu and wrapping each block in a double layer of paper towels. Gently press down on the tofu to remove as much moisture as possible, which ensures crispiness when cooking. Once dried, cut the tofu into uniform 3/4-inch cubes, so they cook evenly and develop a golden crust.
- Heating the Pan: Place a large nonstick skillet or wok over medium-high heat and pour in the canola or grapeseed oil. Allow the oil to become hot but not smoking, which is essential for sautéing tofu without sticking or burning. Proper pan heat ensures even browning and a crisp exterior.
- Cooking the Tofu: Add the tofu cubes to the hot pan carefully, as the oil may splatter slightly. Drizzle 1 tablespoon of soy sauce over the tofu and let it cook undisturbed for a minute or two on each side to develop a golden color. Stir occasionally, turning the cubes to ensure all sides are evenly browned and crisp, approximately 8–10 minutes total.
- Adding Aromatics: Once the tofu is golden, add the minced garlic, two-thirds of the chopped green onions, minced ginger, and chili paste (or red pepper flakes). Pour in the remaining 2 tablespoons of soy sauce and stir gently to combine. Cook for about 1 minute, until the mixture becomes fragrant and the tofu absorbs the flavors.
- Incorporating Spinach: Gradually add the baby spinach to the pan in handfuls, stirring gently to allow it to wilt evenly. Continue adding spinach until all is incorporated, even if it seems like a lot at first, because it will reduce significantly in volume. Make sure the tofu and spinach are well mixed and coated with the aromatic sauce.
- Finishing Touches: Stir in the toasted sesame seeds and drizzle the sesame oil over the stir fry, mixing carefully to evenly distribute flavor. Remove the pan from heat, then sprinkle the reserved green onions on top for freshness and color.
- Serving the Dish: Serve the stir fry immediately over prepared brown rice, cauliflower rice, soba noodles, rice noodles, or quinoa. Add extra soy sauce or chili paste to taste for a customized flavor and enjoy a warm, satisfying, and nutrient-packed meal.
Notes
- Press the tofu thoroughly to remove excess water; this step ensures crisp, golden cubes rather than soggy pieces.
- Adjust the chili paste or red pepper flakes to control the level of heat according to your preference.
- Use a large skillet or wok to prevent overcrowding, which helps tofu brown evenly and vegetables cook properly.
- Gradually add spinach in batches; it may seem like a lot, but it wilts down significantly.
- Toasted sesame seeds enhance flavor and add a subtle crunch, while sesame oil adds a rich, nutty aroma.
- Serve immediately after cooking to maintain tofu crispiness and vibrant vegetable texture.
