By Grocery List Plus Editorial Staff | Published on June 1, 2026
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
Tofu is stocked at every major chain in Charlotte (Kroger, Harris Teeter, Food Lion, Walmart, ALDI), so no special trip needed. At $2–3 per block and feeding six, you're looking at roughly 50–75 cents per serving plus negligible oil, soy sauce, and spinach, making this genuinely cheap. The 18-minute window is honest if you're using pre-washed spinach and simply pan-frying; no hidden active chopping. The dish is straightforward family food—low maintenance, feeds a crowd, and leftovers reheat well in a skillet the next day, though they won't taste quite as crisp as fresh.
Sign in or create a free account to add your review.
