Spinach and Tofu Stir Fry

This spinach and tofu stir fry is a quick and flavorful weeknight dinner that’s also packed with nutrients!

Jump to:

• Can tofu be cooked with spinach?
• Which tofu is best for stir fry?
• Ingredients
• How to make spinach and tofu stir fry
• Variations and substitutions
• FAQs
• Make ahead and storage tips
• How to serve spinach and tofu stir fry
• Spinach and Tofu Stir Fry

Can tofu be cooked with spinach?

I recently asked myself this question while staring into a near-empty fridge.

I had a block of tofu and half a bag of spinach leftover from my chickpea spinach curry recipe.

Since I recently developed this tofu stir fry recipe, I thought why not swap the cauliflower for spinach and see what happens.

Turns out, yes, you can cook spinach and tofu together and it’s delicious!

First, stir fry the tofu, then add the spinach to wilt before pouring over a vegan stir fry sauce.

It’s a super quick 15-minute meal that’s full of healthy plant-based protein and vitamins! 

Which tofu is best for stir fry?

The best tofu for stir fry is extra-firm tofu.

I usually like to use smoked tofu but recently I haven’t been able to find it.

Plain extra-firm tofu works just fine.

Contrary to popular belief, you do not need to press and marinate extra-firm tofu.

Just drain the water from its package and give it a few good squeezes between your hands to remove the majority of the excess water.

Marinating tofu doesn’t add much more flavor when you’ll be cooking the tofu in a flavorful sauce.

Instead of cutting the tofu into cubes, I recommend tearing it into bite-sized chunks.

This creates an uneven surface with lots of nooks and crannies that will hold on to the sticky stir fry sauce.

For cheap and quick vegan meals, don’t fuss around too much with the tofu!

Ingredients

The ingredients for this spinach and tofu stir fry are all economical and easy to find in any supermarket.

Tofu: One standard-sized block (usually 14 oz) of extra-firm tofu. Chinese-style tofu. Do not use silken tofu.

Spinach: A large bag of fresh spinach will cook down to a little bit of spinach!

Soy sauce: I use Chinese light soy sauce. You can use gluten-free tamari or Japanese Kikkoman.

Vegetable stock: A good, low sodium vegetable broth is the base of this vegan stir fry sauce.

Maple syrup: A sweetener is needed to balance the saltiness of the soy sauce. I like maple syrup and, no, it does not make the sauce taste like maple. You can use sugar or agave syrup instead.

Sesame oil: A touch of toasted sesame oil adds delicious flavor. If you don’t like it you can leave it out.

Chili crisp: I like the flavor of chili crisp and the slight heat that it adds. You can substitute sriracha or sambal. You can also leave out the hot sauce if you don’t like any heat.

Vinegar: I use rice vinegar to balance the saltiness. You can substitute other types of vinegar but add a little at a time and taste it.

Ginger & garlic: These aromatics are essential for any good stir fry, in my opinion!

Cornstarch: To thicken the sauce.

Oil: To stir fry the tofu, use a couple tablespoons of a neutral-flavored oil such as sunflower, canola, avocado, etc.

How to make spinach and tofu stir fry

This tofu and spinach stir fry comes together in just 15 minutes and is super easy to make!

Prep: Peel and finely mince the garlic cloves and ginger.

Remove the tofu from its package and give it a few good squeezes between your hands to remove excess water.

Use your hands to tear the tofu into bite-sized chunks and place them in a dish.

Tofu: Heat the oil in a large pan or wok over medium-high heat.

Add the tofu and allow to fry on the first side until golden brown.

Stir and toss the tofu to fry on the other side.

Sauce: While the tofu is frying, combine the vegetable stock, soy sauce, maple syrup, rice vinegar, sesame oil, chili crisp and cornstarch in a bowl.

Stir well to dissolve the cornstarch.

Spinach: When the tofu is golden brown on most sides, lower the heat to medium and push the tofu to the sides of the pan.

Add the ginger and garlic into the empty space.

If needed, drizzle a touch of oil on it to get it started frying.

Fry for about 30 seconds to a minute until the ginger and garlic and fragrant and soft.

Add the spinach and stir fry until wilted.

Combine: Once the spinach is wilted and any liquid has simmered off, pour over the prepared stir fry sauce.

Simmer until the sauce is thickened and coats the tofu.

Variations and substitutions

Vegetables: You can add or substitute your favorite vegetables. Bell peppers, broccoli, cauliflower, carrots, snow peas, snap peas, boy choy, baby corn, mushrooms, green beans, water chestnuts, cabbage, bean sprouts, and zucchini are popular stir fry options.

Stir fry sauce: If you have the vegetarian mushroom oyster sauce, it makes a delicious vegan stir fry sauce. I have a recipe for that in my tofu stir fry recipe.

Spice: If you don’t like spice, you can leave out the chili crisp. Or you can substitute the chili crisp for sriracha, chili oil, red pepper flakes or sambal.

FAQs

Make ahead and storage tips

This spinach tofu stir fry is best eaten freshly cooked because the spinach may continue to release water after it is cooked and thin the sauce.

However, if you have leftovers, they will keep in and airtight container in the fridge for up to 4 days.

Reheat spinach and tofu stir fry in the microwave or in a pan over medium heat.

I don’t recommend freezing cooked spinach. 

How to serve spinach and tofu stir fry

Serve spinach and tofu stir fry with cooked white or brown rice.

You can sprinkle your plates with sesame seeds, chopped green onion, and additional chili crisp.