Easy Tofu Stir Fry

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I’m excited to share one of my go-to recipes today! It’s the perfect dish for those clean-out-the-fridge moments, even if you’re not a seasoned chef: the life-saving, hunger-busting, easy, healthy Tofu Stir Fry! This dish is versatile—you can use any vegetables you have on hand, the sauce requires only two ingredients, and the whole meal comes together in under 30 minutes.

How to Make the Best Easy Tofu Stir Fry

I whipped up this tofu stir fry right after a trip, with only two blocks of tofu and a container of almost-wilted spinach in the fridge.

You can create an amazing dinner with tofu, some veggies, a bottle of soy sauce, and a few garlic cloves.

Let’s talk about a few key ingredients to make the best-tasting tofu stir fry:

  • Fresh Garlic and Ginger: Essential for any flavorful stir fry.
  • Green Onion: Sauté half with the vegetables for depth of flavor, then sprinkle the rest on top at the end for a fresh, green garnish.
  • Soy Sauce and Sesame Oil: These pantry staples make whipping up a tofu stir fry a breeze. Add them straight to the pan—no need for a separate sauce! I recommend low sodium soy sauce to keep the dish from becoming too salty. Sesame oil adds a rich, toasted flavor that elevates any stir fry. You can find it in the Asian or international section of most major supermarkets.
  • Fresh Vegetables: Use whatever fresh vegetables you have in your fridge! For my version, I used spinach because it cooks in minutes, making this recipe especially quick and easy.

And that’s it! With these ingredients, you’ll have a delicious, quick, and healthy meal ready quickly.

Easy Tofu Stir Fry
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Easy Tofu Stir Fry

Course: RecipeCuisine: Chinese-Inspired, Gluten-FreeDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

490

kcal

Ingredients

  • 2 (14-ounce) packages extra-firm tofu

  • 3 tablespoons low-sodium soy sauce

  • 1 small bunch green onions

  • 1–2 teaspoons fresh chili paste

  • 2 tablespoons toasted sesame seeds

  • 2 teaspoons sesame oil

  • 1 tablespoon canola oil or grapeseed oil

  • 3 large garlic cloves

  • 1 tablespoon minced fresh ginger

  • 10 ounces baby spinach

  • For serving:

  • Prepared brown rice

  • Cauliflower rice

Directions

  • Drain the tofu and wrap each block in a double layer of paper towels. Pat dry, pressing lightly to squeeze out excess moisture. Cut the tofu into 3/4-inch cubes.
  • In a large nonstick skillet or wok, heat the canola oil over medium-high heat. Once the oil is hot but not smoking, add the tofu carefully (as the oil may splatter a bit). Drizzle with 1 tablespoon of soy sauce.
  • Sauté, stirring every minute or so, until the tofu is nicely browned on all sides and the moisture has cooked off, about 8 to 10 minutes. Allow the tofu to sit on one side for a while to ensure it browns properly.
  • Add the garlic, roughly two-thirds of the green onion, ginger, chili paste, and the remaining 2 tablespoons of soy sauce. Stir and cook until fragrant, about 1 minute.
  • Gradually add several large handfuls of spinach, stirring as you go so it wilts and more can fit in the pan. Continue adding and wilting the spinach by handfuls until all of it is in the pan. It will seem like a lot initially but will cook down significantly.
  • Stir in the sesame seeds and sesame oil. Remove from heat.
  • Sprinkle the reserved green onions over the top.
  • Serve hot with brown rice, noodles, or your preferred side. Add a few dashes of additional soy sauce and chili paste or flakes to taste.

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