Ingredients

Scale

Tofu: The Star of the Show

2 (14-ounce) packages extra-firm tofu: This is non-negotiable. When it comes to stir-fries, the type of tofu you choose is paramount. Extra-firm tofu is the hero here. It’s densely packed, meaning it contains less water than other varieties like firm or silken tofu. This lower water content is essential for achieving that coveted crispy exterior when sautéed. Firm tofu will still work in a pinch, but it’s more prone to crumbling and won’t get as satisfyingly crispy. Silken tofu, on the other hand, is far too soft and delicate for stir-frying; it’s best reserved for smoothies or creamy desserts. Using extra-firm tofu ensures that your tofu cubes hold their shape beautifully during cooking, developing a delightful golden-brown crust while remaining tender on the inside.

Why Extra-Firm is Key: Think of tofu as a sponge. The more water it holds, the less likely it is to brown and crisp up. Extra-firm tofu has been pressed to remove a significant amount of water, making it ideal for high-heat cooking methods like stir-frying. It’s also sturdier, making it easier to handle and less likely to break apart as you toss it in the pan.

Oils and Aromatics: Building Flavor Foundations

1 tablespoon canola oil or grapeseed oil: The choice of oil matters in stir-frying. We need an oil with a high smoke point, meaning it can withstand high temperatures without breaking down and imparting a burnt flavor to your food. Canola oil and grapeseed oil are excellent choices because they are neutral in flavor and have high smoke points. Other suitable options include vegetable oil or peanut oil. Avoid olive oil, as its lower smoke point makes it less ideal for stir-frying and its distinct flavor might compete with the other ingredients.

3 tablespoons low-sodium soy sauce (divided, plus additional to taste): Soy sauce is the backbone of the savory flavor in this stir fry. Low-sodium soy sauce is recommended to control the saltiness of the dish. You’ll be adding it in two stages: a tablespoon to help the tofu brown and caramelize beautifully, and the remaining two tablespoons to create the flavorful sauce base. Always taste and adjust the soy sauce at the end, adding more if needed to achieve your desired level of saltiness. For a gluten-free option, you can substitute tamari or coconut aminos, which offer similar umami richness.

3 large garlic cloves minced (about 1 heaping tablespoon): Garlic is an essential aromatic in almost any stir fry, and this recipe is no exception. Freshly minced garlic is far superior to pre-minced garlic in jars, which can lack potency and flavor. Three large cloves might seem like a lot, but garlic mellows out beautifully as it cooks, infusing the dish with a wonderful savory depth. Don’t be shy with the garlic!

1 small bunch green onions finely chopped (divided): Green onions, also known as scallions, add a fresh, mild oniony flavor and a pop of vibrant green color. Dividing them is key: most are added during the cooking process to infuse the stir fry with flavor, while a portion is reserved for a final sprinkle at the end, providing a fresh, bright finish and visual appeal.

1 tablespoon minced fresh ginger: Ginger is another crucial aromatic that brings warmth and complexity to the stir fry. Fresh ginger is a must. Peel it with a spoon and mince it finely. The pungent, slightly spicy flavor of ginger complements the garlic and soy sauce perfectly, adding a layer of depth and fragrance that is simply irreplaceable. Avoid using powdered ginger, as it lacks the bright, fresh flavor of the real deal.

1–2 teaspoons fresh chili paste (sambal oelek) or 1/4–1/2 teaspoon red pepper flakes: A touch of heat elevates any stir fry, and this recipe offers options to suit your spice preference. Sambal oelek, a fresh chili paste, provides a vibrant, slightly fermented chili flavor with a moderate kick. If you prefer a milder heat or don’t have chili paste on hand, red pepper flakes are a great substitute. Start with the lower end of the range (1 teaspoon chili paste or 1/4 teaspoon red pepper flakes) and taste as you go, adding more to reach your desired spice level. Remember, you can always add more heat later, but you can’t take it away!

Vegetables and Finishing Touches: Adding Texture and Flavor

10 ounces baby spinach: Spinach is a fantastic leafy green to incorporate into stir-fries. Baby spinach is tender and cooks down quickly, wilting beautifully into the sauce. Don’t be alarmed by the seemingly large amount – it will shrink considerably as it cooks! Spinach adds a boost of nutrients, vibrant green color, and a slightly earthy, slightly sweet flavor that balances the savory sauce.

2 tablespoons toasted sesame seeds: Sesame seeds add a delightful nutty flavor and a satisfying crunch to the stir fry. Toasted sesame seeds are essential – toasting them in a dry pan for a few minutes intensifies their flavor and aroma significantly. You can buy pre-toasted sesame seeds, but toasting them yourself fresh is always better.

2 teaspoons sesame oil: Sesame oil is a finishing oil that adds a distinctive nutty, toasted aroma and flavor. Toasted sesame oil is what you want here – it’s different from regular sesame oil and has a much richer, more pronounced flavor. It’s best added at the very end of cooking, as its delicate flavor can diminish if cooked for too long at high heat. A little goes a long way, so just two teaspoons are enough to impart a wonderful fragrance to the entire dish.

For Serving: Your Choice of Grain or Noodles

Prepared brown rice, cauliflower rice, soba or rice noodles, quinoa: This stir fry is incredibly versatile and pairs well with a variety of bases. Brown rice provides a hearty and nutritious whole grain option. Cauliflower rice is a fantastic low-carb alternative for those watching their carbohydrate intake. Soba or rice noodles offer a classic Asian-inspired accompaniment. Quinoa is another protein-rich grain that works beautifully. The choice is yours! Pick your favorite grain or noodle to complete your meal.

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Instructions

Step 1: Prepare the Tofu – Pressing and Cubing for Crispy Perfection

Drain the tofu. Begin by removing the tofu from its packaging and draining off any excess liquid.

Press the tofu. This is a critical step for achieving crispy tofu. Wrap each block of tofu in a double layer of paper towels. Place the wrapped tofu on a plate or cutting board and place another plate or cutting board on top. Weigh it down with something heavy, like a few cans of beans or a heavy skillet. Press for at least 15-20 minutes, or even longer if you have time. This process squeezes out excess water, resulting in firmer tofu that will brown and crisp up beautifully.

Cut the tofu into 3/4-inch cubes. Once pressed, remove the paper towels and cut each block of tofu into uniform 3/4-inch cubes. Uniform cubes will cook evenly.

Why Pressing Tofu is Non-Negotiable: Skipping the pressing step will result in soggy, steamed tofu instead of crispy stir-fried tofu. The excess water in unpressed tofu will prevent it from browning properly and will also dilute the flavors of your sauce. Think of pressing tofu as the secret to unlocking its stir-fry potential!

Step 2: Sautéing the Tofu – Building Color and Texture

Heat the oil in a large nonstick skillet or wok. Place a large nonstick skillet or wok over medium-high heat. Add the canola or grapeseed oil and let it heat up until it’s hot but not smoking. You’ll know it’s ready when the oil shimmers slightly.

Add the tofu and drizzle with soy sauce. Carefully add the cubed tofu to the hot skillet or wok in a single layer. Be mindful as the oil might splatter a bit. Drizzle 1 tablespoon of low-sodium soy sauce over the tofu. The soy sauce helps with browning and adds an initial layer of flavor.

Sauté until golden brown and crispy. Sauté the tofu, stirring every minute or so, until it’s nicely colored on all sides and the moisture has cooked off, about 8 to 10 minutes. Don’t feel the need to stir constantly. In fact, letting the tofu sit on one side for a minute or two at a time is crucial for developing that beautiful golden-brown crust. Patience is key here! You want the tofu to be visibly browned and slightly crispy to the touch.

Tips for Perfect Crispy Tofu:

Don’t overcrowd the pan. If you have too much tofu in the pan at once, it will steam instead of sautéing and browning. Work in batches if necessary to ensure each cube has space to brown.

Use medium-high heat. This is the ideal temperature for getting a good sear on the tofu without burning it.

Don’t stir too frequently. Resist the urge to constantly stir. Let the tofu sit undisturbed for short periods to allow it to brown on each side.

Step 3: Adding Aromatics and Sauce – Infusing Flavor

Add garlic, green onions, ginger, chili paste, and soy sauce. Once the tofu is nicely browned, add the minced garlic, roughly two-thirds of the chopped green onions, minced ginger, chili paste (or red pepper flakes), and the remaining 2 tablespoons of low-sodium soy sauce to the skillet or wok.

Stir and cook until fragrant. Stir everything together and cook for about 1 minute, or until the garlic becomes fragrant. Be careful not to burn the garlic. This quick sautéing process releases the aromas of the garlic and ginger, creating a flavorful base for the sauce.

Step 4: Wilting the Spinach – Adding Greens and Nutrients

Add spinach in handfuls. Now it’s time to add the spinach. Add several large handfuls of baby spinach to the skillet or wok. Stir continuously as you add it, so that it wilts down and you can fit more in the pan.

Continue adding and wilting. Once the first addition of spinach has wilted down considerably, continue to add more spinach by handfuls, stirring and wilting after each addition, until all of the spinach is added. It will seem like a mountain of spinach at first, but it cooks down dramatically.

Why Wilt Spinach in Handfuls? Adding spinach in batches allows it to wilt evenly and prevents it from becoming a soggy mass. Stirring as you add helps distribute the heat and ensures that each handful cooks down quickly.

Step 5: Finishing Touches – Sesame Seeds and Oil

Stir in sesame seeds and sesame oil. Once all the spinach has wilted and is incorporated into the stir fry, stir in the toasted sesame seeds and sesame oil. These finishing touches add nutty flavor and aroma.

Remove from heat and garnish. Remove the skillet or wok from the heat. Sprinkle the reserved green onions over the top of the stir fry.

Step 6: Serve and Enjoy!

Serve hot. Serve the Tofu Stir Fry immediately while it’s hot and the tofu is still crispy.

Choose your base. Serve it with your choice of prepared brown rice, cauliflower rice, soba or rice noodles, or quinoa.

Add extra seasoning to taste. Offer additional soy sauce and chili paste or red pepper flakes at the table for anyone who wants to adjust the seasoning to their liking.

Nutrition

Serving Size: One Normal Portion
Calories: 350-450