Tofu & Spinach Stir Fry (Edit recipe)

119 recipes
|
35 followers

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.

save

View original recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 2

Ingredients

16 oz Tofu, extra-firm
3 Tbsp Coconut Aminos, divided
2 tsp Sesame Oil
1 Tbsp Rice Vinegar
2 clove Garlic, minced
2 tsp Ginger Root, grated
4 Green Onion (Scallion), chopped, white and green parts separated
.25 tsp Red Pepper Flakes
2 Tbsp Avocado Oil
8 oz Baby Spinach
.5 tsp Black Sesame Seeds, optional

Shop

Get Ingredients with

Process

Cook Mode

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).

Add a Note

About This Recipe

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.