Tofu & Spinach Stir Fry
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.
10 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 443 |
| Fat: | 29 g |
| Carbohydrates: | 21 g |
| Protein: | 24 g |
| Cholesterol: | 0 g |
| Sodium: | 847 mg |
| Fiber: | 3 g |
| Sugars: | 9 g |
| Calculated per serving. | |
by Reed Dunn
Serves: 2
Ingredients
- 16 oz16 oz16 oz Tofu, extra-firm
- 3 Tbsp3 Tbsp3 Tbsp Coconut Aminos, divided
- 2 tsp2 tsp2 tsp Sesame Oil
- 1 Tbsp1 Tbsp1 Tbsp Rice Vinegar
- 2 clove2 clove2 clove Garlic, minced
- 2 tsp2 tsp2 tsp Ginger Root, grated
- 444 Green Onion (Scallion), chopped, white and green parts separated
- .25 tsp.25 tsp.25 tsp Red Pepper Flakes
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 8 oz8 oz8 oz Baby Spinach
- .5 tsp.5 tsp.5 tsp Black Sesame Seeds, optional
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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).
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