Ah, tofu—the unsung hero of the culinary world, yet often overlooked like an indie band before their big break. I stumbled upon this quick and easy tofu stir fry recipe during a hectic week, and let me tell you, it was like finding a hidden gem on a bustling city street. With the clock ticking and my stomach growling louder than a 90s rock concert, I whipped it up in 30 minutes flat—an absolute lifesaver.
Steps
- Drain the tofu and wrap each block in a double layer of paper towels. Gently press down to remove excess moisture, then cut into 3/4-inch cubes.
- Heat canola oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes and drizzle with 1 tablespoon of soy sauce. Sauté for 8 to 10 minutes, stirring occasionally, until the tofu is browned on all sides.
- Add minced garlic, about two-thirds of the chopped green onions, fresh ginger, chili paste, and the remaining soy sauce to the skillet. Cook for about 1 minute, stirring until fragrant.
- Begin adding the spinach to the skillet, stirring as it wilts to make room for more. Continue until all the spinach is incorporated and wilted.
- Stir in sesame seeds and sesame oil, then remove the skillet from heat. Sprinkle the reserved green onions on top.
- Serve the tofu stir fry hot, accompanied by brown rice or noodles, and adjust the seasoning with additional soy sauce or chili paste to taste.
Ingredients
- 2 (14-ounce) packages extra-firm tofu
- 1 tablespoon canola oil or grapeseed oil
- 3 tablespoons low-sodium soy sauce, divided
- 3 large garlic cloves, minced
- 1 small bunch green onions, finely chopped, divided
- 1 tablespoon minced fresh ginger
- 1–2 teaspoons fresh chili paste (sambal oelek) or 1/4–1/2 teaspoon red pepper flakes
- 10 ounces baby spinach
- 2 tablespoons toasted sesame seeds
- 2 teaspoons sesame oil
Nutritional Values
Calories: 1188 kcal | Carbohydrates: 48g | Protein: 88g | Fat: 68g | Saturated Fat: 8g | Fiber: 20g | Sugar: 4g
FAQ
- What type of tofu is best for stir fry?
- For stir fry, extra-firm tofu is recommended as it contains the least amount of liquid, which helps achieve a crispy texture. Avoid using soft or silken tofu as they are too delicate for stir frying.
- Can I use other vegetables besides spinach in this recipe?
- Absolutely! You can use any vegetables you have on hand. Broccoli and peppers are great options. Just remember that firmer vegetables may require a bit longer cooking time compared to quick-cooking ones like spinach.
- How do I ensure my tofu is crispy?
- To achieve crispy tofu, press out as much liquid as possible before cooking. You can do this by wrapping the tofu in paper towels and placing a heavy object on top to squeeze out excess moisture. Additionally, avoid stirring the tofu too frequently while cooking to allow it to brown.
- Is this tofu stir fry gluten-free and vegan?
- Yes, this tofu stir fry is naturally vegan. To make it gluten-free, substitute soy sauce with gluten-free tamari.
- What can I serve with tofu stir fry?
- Tofu stir fry pairs well with brown rice or noodles. You can also serve it with additional soy sauce or chili paste for extra flavor.
Tips
- Press Out Tofu Liquid: Squeeze out as much moisture as possible from the tofu to ensure it crisps up beautifully. Use paper towels and weigh the tofu down with heavy items like canned goods for about 5 to 10 minutes.
- Add Soy Sauce Gradually: Introduce soy sauce in stages during cooking to layer and deepen the flavors, rather than adding it all at once at the end.
- Drizzle Sesame Oil Last: Save the sesame oil for the final step of cooking to preserve its rich, nutty flavor, making the dish taste more complex and sophisticated.
- Adapt with Available Vegetables: Use whatever veggies you have on hand, adjusting the cooking time accordingly. Quick-cooking veggies like spinach can be added directly with the tofu, while firmer options like broccoli should be cooked separately before combining.
Equipment
- Wok – While a large, deep nonstick pan can work, a wok is recommended for optimal stir fry results.
- Wide, Heatproof Spatula – Useful for stirring and flipping the tofu cubes efficiently.
