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.
Servings: 2
Ingredients
- 16 ounces 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).