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Tofu Stir fry
This healthy tofu stir fry is a last-minute meal you can cook with ... half on at the end to give the stir fry some zip and pretty green presentation.
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Preparation
10 mins
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Cooking Time
20mins
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Serving
4/5
Ingredients-
- 10 ounces Uptown fresh spinach
- 2 (14-ounce) packages extra-firm tofu do not use firm, silken or anything other than extra-firm
- 1 tablespoon canola oil or grapeseed oil
- 3 tablespoons low-sodium soy sauce divided, plus additional to taste
- 3 large garlic cloves minced (about 1 heaping tablespoon)
- 1 small bunch green onions finely chopped, divided
- 1 tablespoon minced fresh ginger
- 1–2 teaspoons fresh chili paste (sambal oelek) or 1/4–½ teaspoon red pepper flakes (we like a bit of a kick, so I use the full 2 teaspoons chili paste)
- 2 tablespoons toasted sesame seeds
- 2 teaspoons sesame oil
- Brown rice or Quinoa
Instructions-
- Drain the tofu. Wrap each block in a double layer of paper towels and pat dry, pressing down on the tofu lightly to squeeze out excess moisture.
- Cut the tofu into 3/4-inch cubes.
- In a large nonstick skillet or wok, heat the canola oil over medium-high heat.
- Once the oil is hot but not smoking, add the tofu (be careful, as the oil will splatter a little bit) and drizzle with 1 tablespoon soy sauce.
- Sauté, stirring every minute or so until the tofu is nicely colored on all sides and the moisture has cooked off, about 8 to 10 minutes.
- Don’t feel that you need to stir constantly.
- Sitting for a while on one side is what will allow the tofu to brown.
- Add the garlic, roughly two-thirds of the green onion, ginger, chili paste, and the remaining 2 tablespoons soy sauce.
- Stir and cook until fragrant, about 1 minute.
- Add several large handfuls of spinach, stirring as you go so that it wilts and you can fit more in the pan.
- Once the first addition has wilted, continue to add and wilt the spinach by handfuls, until all of the spinach is added.
- Stir in the sesame seeds. Stir in the sesame oil. Remove from the heat.
- Sprinkle the reserved green onions over the top.
- Serve hot, with brown rice, noodles, or whatever you like, along with a few dashes of additional soy sauce and chili paste or flakes to taste.
