Spinach Onion Tofu Stir Fry
Bursting with vibrant flavors and wholesome ingredients, this Spinach Onion Tofu Stir Fry is a quick and nutritious one-pan meal perfect for busy weeknights. Featuring crispy, golden cubes of extra-firm tofu tossed with tender spinach, caramelized onions, and a savory garlic-soy sauce, this recipe offers a satisfying balance of textures and flavors. A hint of sesame oil and a sprinkle of red pepper flakes add depth and a touch of heat, while the cornstarch coating ensures your tofu achieves that irresistible crunch. Ready in just 30 minutes, this vegan stir fry pairs beautifully with steamed rice or quinoa, making it a versatile and crowd-pleasing dish packed with protein and leafy greens.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 6 cups spinach
- 1 large yellow onion
- 3 garlic cloves
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
- 0.5 tsp red pepper flakes
- 0.25 tsp black pepper
Instructions
Press the tofu: Remove the tofu from its packaging and drain the liquid. Wrap it in a clean kitchen towel or paper towels and place it under a heavy object (like a skillet or book) for 10-15 minutes to remove excess water.
While the tofu is being pressed, peel and thinly slice the onion. Mince the garlic cloves. Rinse the spinach and set it aside to dry.
Cut the pressed tofu into 1-inch cubes. Sprinkle with cornstarch and toss gently to coat all sides. This will help it crisp up during cooking.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and cook for 4-5 minutes until it begins to soften and caramelize.
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute, stirring frequently to prevent burning.
Return the tofu to the skillet and pour in the soy sauce, sesame oil, and water. Stir well to coat the tofu and onions in the sauce.
Add the spinach to the skillet in batches, stirring frequently. Cook until it wilts down, around 2-3 minutes.
Sprinkle with black pepper, adjust seasonings to taste, and serve immediately. This dish pairs well with steamed rice or quinoa.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1963 mg | 85% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 9.8 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2880 mg | 222% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2269 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
