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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 208 kcal per serving

Ingredients

16 ounces - extra-firm tofu
3 tablespoons - coconut aminos
2 teaspoons - sesame oil
1 tbsp - rice vinegar
2 cloves - garlic
2 teaspoons - fresh ginger
4 - green onions
¼ tsp - red pepper flakes
2 tablespoons - avocado oil
8 ounces - baby spinach
½ tsp - black sesame seeds

Instructions

Drain the tofu and use paper towels to press out any excess water. Cut into approximately 3/4-inch cubes and set aside.
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.
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.
Reduce heat to medium and pour in sauce. Let simmer for 2 to 3 minutes, carefully tossing the tofu to evenly coat.
Work in batches to add baby spinach and continuously stir until each batch is wilted.
Serve over a bowl of cooked cauliflower rice (optional). Garnish with remaining green onion and black sesame seeds (optional).

Nutrition