Spinach, Tofu and Sesame Stir-Fry
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon canola oil
- ½pound tofu, cut in small dice
- 1large garlic clove, minced
- 1teaspoon grated or minced fresh ginger
- ¼teaspoon red chili flakes
- Soy sauce to taste
- 16-ounce bag baby spinach, rinsed
- 2tablespoons toasted sesame seeds
- 1teaspoon sesame oil
Nutritional analysis per serving (3 servings)
167 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 10 grams protein; 297 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
- Step 2
Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
- Advance preparation: This is a last-minute preparation, but you can have your ingredients prepared well in advance.
Private Notes
Comments
I make a variation of this every week week: tofu, a leafy green (kale, spinach, whatever is in my CSA share), scallions, garlic, and maybe something for color and texture contrast (shredded carrots, sliced red peppers). I make mine saucier by adding water or stock with some cornstarch (old habits die hard: my Chinese ex-spouse always made stir-fried dishes this way). I steam brown, black or red rice, and then use the leftovers for fried rice (more tofu, more greens, add an egg).
Easy and really good, but needs additional flavor and sauce.
1 lb. firm tofu (pressed, then medium dice)
1 lb. baby spinach leaves
2 garlic cloves
1 1/2 T minced ginger root
stir fry sauce (soy sauce, cornstarch, sherry, sugar. hot chili oil)
Pour soy sauce over diced tofu. Add sesame oil while adding spinach as well as in bowl. Add stir fry sauce before adding spinach to pan.
Easy, simple, wholesome recipe. And a natural for Amanda Cohen’s Secret-Weapon Stir-Fry Sauce, also in the Cooking recipes.
followed recipe with olive oil (no canola in house) and was delicious. I did use more soy sauce than “to taste” and combined with brown rice cooked with vegetable stock v. water and made a nice add to the flavor. Yum!
simple, healthy ( although probably pretty high sodium.) I served it on noodles. But not spectacular enough to serve to company but wonderful for just me. like everyone suggests, double the recipe and add extra spinach
I made this for a quick weeknight meal. It was easy and quick. I was out of sesame oil, so omitted it. Would make again!
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