Tofu Stir Fry
A quick and satisfying meal featuring protein-packed tofu and a variety of fresh vegetables, perfect for any diet.
Equipment
- Nonstick Skillet or Wok
- Paper Towels
Ingredients
- 2 14-ounce packages extra-firm tofu
- 1 Tbsp. canola oil or grapeseed oil
- 3 Tbsp. low-sodium soy sauce (divided)
- 3 cloves garlic (minced)
- 1 small bunch green onions (finely chopped, divided)
- 1 Tbsp. minced fresh ginger
- 1-2 tsp. fresh chili paste (sambal oelek) or 1/4–1/2 teaspoon red pepper flakes
- 10 oz. baby spinach
- 2 Tbsp. toasted sesame seeds
- 2 tsp. sesame oil
- Prepared brown rice, cauliflower rice, soba or rice noodles, or quinoa (for serving)
Instructions
- Drain the tofu and wrap it in paper towels to remove excess moisture. Cut into small, 3/4-inch cubes.
- Heat a nonstick skillet or wok over medium-high heat. Add your oil and let it warm up.
- Add the tofu cubes to the skillet and drizzle with 1 tablespoon of soy sauce. Sauté for about 8 to 10 minutes until golden brown.
- Stir in the minced garlic, two-thirds of the chopped green onions, and minced ginger. Add chili paste or red pepper flakes and the remaining soy sauce. Cook until fragrant, about 2 minutes.
- Add the baby spinach in batches, stirring until wilted. Stir in toasted sesame seeds and drizzle with sesame oil.
- Remove from heat and garnish with the remaining green onions. Serve hot over your chosen grain.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a pan over medium heat.