- VE
- VN
- HP
- LC
- LS
- LC
- KF
Tofu & Spinach Stir Fry
This Tofu & Spinach Stir Fry is a simple weeknight dinner for two that comes together in about 30 minutes. It's Plant-Based Whole30 compatible when served on a bed of riced cauliflower. The tofu gets crispy, and the spinach adds a robust veggie element to the comforting dish.
Ingredients
Instructions
- Step 1
Drain the tofu and use paper towels to press out any excess water. Cut into approximately 3/4-inch cubes and set aside.
- Step 2
Add 2 tablespoons coconut aminos, 2 teaspoons sesame oil, 1 tablespoon rice vinegar, minced garlic, grated ginger, white parts of green onion and red pepper flakes to a small bowl. Whisk to combine, and set sauce aside.
- Step 3
Heat a large skillet over medium-high heat. Add avocado oil and heat. Once oil is glistening, carefully add tofu cubes in a single layer. Drizzle on 1 tablespoon coconut aminos. Cook for 8 to 10 minutes, using tongs to flip every 1 to 2 minutes, ensuring even crisping on all sides.
- Step 4
Reduce heat to medium and pour in sauce. Let simmer for 2 to 3 minutes, carefully tossing the tofu to evenly coat.
- Step 5
Work in batches to add baby spinach and continuously stir until each batch is wilted.
- Step 6
Serve over a bowl of cooked cauliflower rice (optional). Garnish with remaining green onion and black sesame seeds (optional).
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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