Flavorful Tofu Stir Fry
A quick, protein-rich tofu stir fry with crisped tofu, fresh spinach, and a garlicky sesame sauce. Perfect for a healthy weeknight dinner, meal prep, or an easy plant-based lunch.
Equipment
- Large nonstick skillet or wok
- Cutting board
- 1 Chef’s Knife
- Paper towels (double layer for pressing tofu)
- Measuring spoons & cups
- 1 Spatula or wooden spoon
Ingredients
- 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 (≈1 heaping tbsp)
- 1 small bunch green onions finely chopped, divided
- 1 tablespoon fresh ginger minced
- 1 –2 teaspoons fresh chili paste sambal oelek or ¼–½ teaspoon red pepper flakes
- 10 ounces baby spinach
- 2 tablespoons toasted sesame seeds
- 2 teaspoons sesame oil
For Serving:
- Brown rice quinoa, or noodles
Instructions
- Prep and Press Tofu: Drain the extra-firm tofu and wrap each block in a double layer of paper towels. Gently press down on the tofu to squeeze out excess moisture, which is essential for achieving a golden, crispy exterior during cooking. Once pressed, cut the tofu into ¾-inch cubes, ensuring uniform size so each piece cooks evenly.
- Heat Pan and Cook Tofu: Place a large nonstick skillet or wok over medium-high heat and add the canola or grapeseed oil. Once the oil is shimmering but not smoking, carefully add the tofu cubes in a single layer, then drizzle with 1 tablespoon of soy sauce. Allow the tofu to cook undisturbed for a couple of minutes on each side to develop a golden crust, stirring occasionally to brown all sides evenly, for about 8–10 minutes.
- Aromatic Flavor Base: Reduce the heat slightly and add minced garlic, two-thirds of the green onions, minced fresh ginger, and chili paste (or red pepper flakes) to the skillet. Stir constantly for about 1 minute until the aromatics release their fragrance and lightly coat the tofu, creating a flavor-packed base for the vegetables.
- Wilt the Spinach: Gradually add the baby spinach in large handfuls, stirring gently to help it wilt and create space for additional leaves. Continue adding spinach until all of it is incorporated, allowing it to cook down to a bright, tender texture without overcooking or turning mushy.
- Finish with Sesame and Seasoning: Sprinkle the toasted sesame seeds over the tofu and spinach, then drizzle with sesame oil to add a nutty, fragrant finish. Stir gently to combine, then remove the skillet from heat. Garnish with the reserved green onions and taste for seasoning, adding extra soy sauce or chili paste if desired.
- Serve and Enjoy: Transfer the stir fry to serving plates and pair with your choice of brown rice, quinoa, or noodles for a complete meal. Serve immediately while hot, savoring the contrast of crispy tofu, tender vegetables, and rich, flavorful sauce, making it a perfect dish for everyday dinners or meal prep
Notes
- Always use extra-firm tofu to ensure a crispy texture; softer varieties will fall apart during cooking.
- Pat tofu dry thoroughly with paper towels to remove excess moisture for golden browning.
- Canola or grapeseed oil is preferred for high-heat sautéing; avoid olive oil as it burns easily.
- Add spinach gradually to allow it to wilt evenly and prevent overcrowding the pan.
- Adjust chili paste or flakes to taste depending on your heat preference.
- For more vegetables like broccoli or bell peppers, cook them separately until tender-crisp before combining with tofu.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for longer storage.
