Serves 6
86 cal · 18 min
Leafy Tofu
Recipe GLPRf7660e135fa746
A simple and wholesome stir-fry featuring cubed firm tofu and fresh spinach, lightly seasoned with reduced-sodium soy sauce and finished with toasted sesame seeds. Ready in minutes, this protein-rich dish works beautifully as a light main course or side.
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Ingredients
14 ounces Firm tofu (one 14-ounce package)
1 tablespoon Oil (vegetable, canola, or peanut oil)
4 cups Fresh spinach, roughly torn into bite-sized pieces
2 tablespoons Reduced-sodium soy sauce
1 teaspoon Toasted sesame seeds
Directions
Wash your hands thoroughly with soap and water. Remove the tofu package from the refrigerator and carefully drain any excess liquid.
Cut the drained tofu into 1-inch cubes, placing them on a clean cutting board or plate.
Tear or roughly chop the fresh spinach into bite-sized pieces and set aside.
Heat the oil in a large skillet or wok over medium-high heat until shimmering.
Add the tofu cubes to the hot pan and stir-fry for 3 to 4 minutes, allowing the edges to lightly brown. Use a spatula or wooden spoon to gently turn the pieces for even cooking.
Push the tofu toward the center of the pan, creating some space around the edges.
Add the torn spinach and reduced-sodium soy sauce to the pan.
Stir everything together gently until the spinach begins to wilt, about 30 seconds.
Cover the pan with a lid and cook for 2 to 3 minutes until the spinach is completely wilted and tender.
Remove from heat, transfer to a serving dish, and sprinkle the toasted sesame seeds evenly over the top. Serve immediately.
