Spinach, Tofu and Sesame Stir-Fry Recipe (2024)

I make a variation of this every week week: tofu, a leafy green (kale, spinach, whatever is in my CSA share), scallions, garlic, and maybe something for color and texture contrast (shredded carrots, sliced red peppers). I make mine saucier by adding water or stock with some cornstarch (old habits die hard: my Chinese ex-spouse always made stir-fried dishes this way). I steam brown, black or red rice, and then use the leftovers for fried rice (more tofu, more greens, add an egg).

Easy and really good, but needs additional flavor and sauce.
1 lb. firm tofu (pressed, then medium dice)
1 lb. baby spinach leaves
2 garlic cloves
1 1/2 T minced ginger root
stir fry sauce (soy sauce, cornstarch, sherry, sugar. hot chili oil)
Pour soy sauce over diced tofu. Add sesame oil while adding spinach as well as in bowl. Add stir fry sauce before adding spinach to pan.

Easy, simple, wholesome recipe. And a natural for Amanda Cohen’s Secret-Weapon Stir-Fry Sauce, also in the Cooking recipes.

Two important points, be sure you use firm or medium firm tofu, and be sure you dry the tofu between paper towels as much as possible before adding it to the oil.

I used toasted pine nuts ....delicious

Note: only a half pound of Tofu (half a container), yet says it makes three servings. In my house, it is half a pound per person, so I used two pounds, and increased the spinach and other ingredients as well.

I also added some snow pea pods and it added some great crunch and sweetness to a dish that is already very good.

One bag of spinach per person

Simple and healthful, looks just like the photo. We added a lot more spinach.

I doubled the recipe (to have leftovers for lunch), which worked just fine. I made it with a half Napa cabbage instead of spinach. We found the texture much better, the taste was excellent, and there was no liquid, so Step 2 was unnecessary. Note that the instructions don't say when to add the red chili flakes, so I added them with the garlic and ginger. This one's a keeper, which means a lot for me, who doesn't always care for tofu.

To make this simpler you can use frozen spinach (defrosted in fridge with excess water squeezed out before cooking).

Agreed, more spinach is more better( 1.5 - 2x the recommended amount). Easy to make and tasty.

Simple, delicious recipe. I find it pairs really nicely with soba noodles if you include the liquid from the wok/pan.

Just as advertised: fast, favorable and healthy. Toughest part is toasting the sesame seeds (which, of course, isn't tough at all). Have tried it twice now, once over noodles and once as suggested in the whole wheat pita. I used extra firm tofu, but didn't need to get out any extra moisture. If you're not a tofu fan, you can substitute diced chicken (though I'd suggest marinating it in soy sauce for 30 minutes, then draining it and patting it dry before stir frying it).

Recipe forgets to say when one adds the red pepper flakes. One assumes they would go in with the ginger and garlic. I'm ill at the moment, so thanks for recipes like this that get my husband back in the kitchen. He pronounces it "very good."

This was quick and easy. I sautéed some mushrooms to add while the spinach is wilting, and served over brown rice. Since the soy sauce makes sauce, I found it rather salty. I would substitute low sodium soy sauce or add low sodium vegetable or chicken stock if you’re concerned about sodium. Still, tasty.

I think this is good with sesame oil instead

Upped the garlic and greens as everyone advised. I added my leftovers to water with miso paste and brown rice noodles, turning it into soup and I like this even better!

More spinach more garlic and ginger otherwise as is

“Improve the texture of tofu by pressing it” was mentioned. Good fresh tofu doesn’t need improving.

I used the basic recipe, but followed many of the suggestions in reviews: I increased the tofu to 14 0z., and used a full pound of spinach, added red bell pepper, snow peas, scallions and a stock with just a bit of corn starch. I also used pine nuts, since I had some in the freezer. In addition to the crushed red pepper, I added some hot sauce to the stock. I loved it!

Elaine made. Good. Add more spinach than you think. I added bok choi and used full container of tofu. Used soy sauce instead of fish sauce. Try something else next time - get new bottle of fish sauce or use cocnunut aminos.

Added some Mirin, fresh Chillis from the garden (although obviously grocery store ones would work just as well) and pepper. Genuinely might be one of the best things I've ever cooked, so delicious and healthy on top of that. Quick, easy, cheap and delicious. Beautiful.

Fry tofu first, then build sauce with ginger/garlic/soy/siracha/rice vinegar/fish sauce and cornstarch slurry. Add tofu back in, then spinach/scallion. Mix with fresh cooked noodles from Asian market

I used frozen kale, squeezed some liquid out.Quick and tasty.

I loved this!! I used rainbow chard because that’s what I had and it was great!! I also added a splash of rice vinegar to brighten it up but otherwise followed! Yum-this is going into the regular rotation!

Lee liked because spicy with the chili flakes. I liked it too. Lee liked it better than the mushroom wafu pasta, but I liked both. Different. As written, enough for the two of us with a salad.

This needs more to make it exciting. Add way more spinach, some scallions, green beans, maybe some ground chicken, more sauces

Tofu is 15 ounces so double recipe and the spinach especially needs two containers. Good and put over brown rice (we did cous cous which was good but think brown rice would be better

This is oddly delicious for how basic it is! Used a bunch of spinach from the garden and some shredded cabbage over rice. Tossed in some sherry vinegar per other suggestions.