When the Whole30 team launched a plant-based program a few years ago, I was excited to already have several compatible recipes that worked within the guidelines. Still, I want to be able to bring more recipes to the community that has been a big part of my own journey in the kitchen. Thus, this Tofu & Spinach Stir Fry, a simple weeknight dinner for two that comes together in about 30 minutes.
I recommend serving this on a bed of cooked cauliflower rice, but it’s equally delicious on regular rice for those not following a Plant-Based Whole30.
Ingredients
- 1 16-ounce package extra-firm tofu
- 3 tablespoons coconut aminos, divided
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 4 green onions, chopped (white and green parts separated)
- ¼ teaspoon red pepper flakes
- 2 Tbsp avocado oil
- 8 ounces baby spinach
- ½ teaspoon black sesame seeds (optional for garnish)
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).
