Description
This Quick One Pan Tofu Stir Fry is a simple and delicious dish featuring crispy pan-fried tofu, fresh spinach, and green onions, all coated in a flavorful garlic ginger sauce. Perfect for a speedy weeknight meal, it pairs wonderfully with rice or noodles and can be customized with hot sauce and sesame seeds for extra flair.
Ingredients
Scale
Stir Fry
- 14 ounce block extra-firm tofu
- 2 tablespoons canola oil or other high smoke point oil
- 1/4 cup chopped green onions
- 2 cups baby spinach
Garlic Ginger Stir Fry Sauce
- 1/2 cup low sodium soy sauce or tamari for gluten free
- 1/4 cup seasoned rice vinegar
- 1/4 cup water
- 3 large cloves garlic, minced
- 2 tablespoons fresh grated ginger
- 1 tablespoon sesame oil
- 2 tablespoons pure maple syrup
- 1 tablespoon cornstarch
Optional for Serving
- Cooked rice or noodles
- Hot sauce
- Sesame seeds
Instructions
- Prepare tofu: Drain the tofu and pat it dry with paper towels, pressing down for a few seconds to squeeze out excess moisture. Slice into small cubes, about 1/2 inch in size.
- Make the sauce: In a mason jar, add all the sauce ingredients. Place the lid on tightly and shake vigorously until well combined. Set the sauce aside.
- Pan fry tofu: Heat the oil in a large non-stick skillet over medium-high heat. Once hot, add the tofu cubes and pan fry until they turn golden brown and crispy. To prevent sticking, allow the tofu to cook undisturbed for a few minutes before stirring or flipping.
- Add vegetables and sauce: When the tofu is golden, add the chopped green onions and baby spinach. Stir fry for a few minutes until the spinach wilts. Lower the heat to medium-low and pour in the prepared sauce. Stir constantly until the sauce thickens and evenly coats the tofu and vegetables. Remove the pan from heat.
- Serve: Serve the tofu stir fry over cooked rice or noodles. Add hot sauce and sesame seeds as desired for extra flavor. Leftovers can be stored in the refrigerator for up to 3 days and reheated until warm before enjoying.
Notes
- The recipe makes a generous amount of sauce, ideal for serving with an increased portion of tofu or over rice noodles.
- To simplify, frozen or jarred garlic and ginger can be used, though fresh provides the best flavor.
- Pure maple syrup can be replaced with agave syrup if preferred.
- Arrowroot or tapioca starch can be used instead of cornstarch to thicken the sauce.
- Use a high-quality non-stick skillet to prevent tofu from sticking and to achieve a crisp texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg
