This Crispy Tofu & Spinach Stir-Fry has become an absolute weeknight hero in our household, a vibrant testament to how simple ingredients can transform into something utterly delicious and satisfying. The first time I made it, I was a little skeptical about achieving truly crispy tofu without deep frying, but the cornstarch trick worked like a charm! My partner, who usually eyes tofu with suspicion, was completely won over by the delightful crunch of the golden cubes, perfectly complemented by the garlicky, gingery sauce and the tender wilted spinach. Even the kids, notorious for their aversion to anything green, found themselves picking out the spinach (a small win!) and devouring the tofu. It’s now a regular on our meal rotation because it’s quick, packed with flavor, and feels both healthy and indulgent. The aroma alone, as the ginger, garlic, and soy sauce hit the hot wok, is enough to make everyone gather in the kitchen, eagerly awaiting dinner. It’s the kind of meal that leaves you feeling good – light yet satisfied, and proud of the nutritious, flavorful dish you’ve created with minimal fuss.

Ingredients

• For the Crispy Tofu:
  • 1 block (14-16 ounces / 400-450g) extra-firm or super-firm tofu: Drained and pressed very well to remove excess water, then cubed into 1-inch pieces. This is key for crispiness.
  • 2 tablespoons cornstarch (or arrowroot starch): For coating the tofu, creating a crispy exterior.
  • 1 tablespoon soy sauce (or tamari for gluten-free): Adds a savory depth to the tofu itself.
  • 2-3 tablespoons neutral cooking oil (like avocado, canola, or grapeseed oil): For pan-frying the tofu until golden and crisp.
• For the Stir-Fry Sauce:
  • 3 tablespoons soy sauce (or tamari for gluten-free): The salty, umami base of the sauce.
  • 1 tablespoon rice vinegar: Adds a bright, tangy counterpoint.
  • 1 tablespoon sesame oil: Imparts a nutty, aromatic flavor.
  • 1 tablespoon maple syrup (or agave nectar/brown sugar): For a touch of sweetness to balance the savory and tangy notes.
  • 1 teaspoon sriracha or chili garlic sauce (optional): For a hint of spice; adjust to your preference.
  • 1 teaspoon cornstarch (or arrowroot starch): To thicken the sauce slightly.
  • 2 tablespoons water: To help dissolve the cornstarch and create the sauce volume.
• For the Stir-Fry Vegetables & Aromatics:
  • 1 tablespoon neutral cooking oil: For stir-frying the aromatics and spinach.
  • 3-4 cloves garlic: Minced finely; a flavor powerhouse.
  • 1-inch piece of fresh ginger: Peeled and minced or grated; adds warmth and zest.
  • 1 medium red onion (or 1/2 large yellow onion): Thinly sliced; adds sweetness and texture.
  • 5-6 ounces (about 5-6 packed cups / 140-170g) fresh baby spinach: Washed thoroughly; wilts down significantly.
  • Optional garnishes: Toasted sesame seeds, sliced green onions, red pepper flakes. For added flavor, texture, and visual appeal.

Instructions

1. Prepare the Tofu:
   • If you haven’t already, press the tofu. Wrap the drained block in several layers of paper towels or a clean kitchen towel. Place something heavy on top (like a cast-iron skillet or a few heavy books) for at least 30 minutes, or up to an hour, changing the towels if they become saturated. The more water you remove, the crispier your tofu will be.
   • Once pressed, cut the tofu into 1-inch cubes.
   • In a medium bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce until lightly coated.
   • Sprinkle the 2 tablespoons of cornstarch over the tofu and toss again gently until each piece is evenly dusted. This coating is crucial for the crispy texture.
2. Mix the Stir-Fry Sauce:
   • In a small bowl, whisk together all the stir-fry sauce ingredients: 3 tablespoons soy sauce, rice vinegar, sesame oil, maple syrup, sriracha (if using), 1 teaspoon cornstarch, and water. Set aside. This ensures the sauce is ready to go when you need it, as stir-frying happens quickly.
3. Cook the Tofu:
   • Heat 2-3 tablespoons of neutral cooking oil in a large skillet or wok over medium-high heat. The oil should be shimmering but not smoking.
   • Carefully add the cornstarch-coated tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
   • Pan-fry the tofu for about 8-12 minutes, turning the cubes every 2-3 minutes, until all sides are golden brown and crispy.
   • Once crispy, remove the tofu from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain any excess oil. Set aside.
4. Stir-Fry the Aromatics and Spinach:
   • If there’s excessive oil left in the skillet, carefully wipe most of it out, leaving about 1 tablespoon. If needed, add 1 tablespoon of fresh oil.
   • Return the skillet to medium-high heat. Add the sliced red onion and cook for 2-3 minutes, stirring frequently, until it begins to soften and become translucent.
   • Add the minced garlic and ginger to the skillet. Stir-fry for about 30-60 seconds, until fragrant. Be careful not to burn the garlic.
5. Combine and Finish:
   • Add the fresh baby spinach to the skillet. It will look like a lot, but it wilts down quickly. Stir continuously for 1-2 minutes, or until the spinach is just wilted.
   • Give the prepared stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it into the skillet over the spinach mixture. Bring to a simmer, stirring constantly, and cook for about 1-2 minutes, or until the sauce has thickened slightly.
   • Return the crispy tofu to the skillet. Gently toss everything together to coat the tofu and spinach evenly with the sauce. Cook for another minute, just to heat the tofu through, being careful not to make the tofu soggy.
   • Remove from heat immediately.
6. Serve:
   • Serve the Crispy Tofu & Spinach Stir-Fry hot, garnished with toasted sesame seeds, sliced green onions, and/or red pepper flakes, if desired. It pairs wonderfully with steamed rice or noodles.

Nutrition Facts

• Servings: 2-3 servings
• Calories per serving (approximate for 3 servings): 350-400 kcal (This can vary based on exact oil usage and specific brands of ingredients).
• Protein: Approximately 20-25g. Tofu is an excellent source of plant-based protein, essential for muscle repair and satiety.
• Fiber: Approximately 5-7g. Spinach and onions contribute dietary fiber, aiding digestion and promoting fullness.
• Healthy Fats: Primarily from sesame oil and cooking oil, providing essential fatty acids.
• Iron: Spinach is a good source of iron, important for oxygen transport in the blood.

Preparation Time

• Total Preparation Time: Approximately 45-60 minutes
  • Tofu Pressing: 30 minutes (largely inactive time)
  • Active Prep (chopping, mixing sauce): 10-15 minutes
  • Cooking Time: 15-20 minutes
    This makes it a feasible option for a weeknight meal, especially if you press the tofu ahead of time or while you prepare other ingredients.

How to Serve

This Crispy Tofu & Spinach Stir-Fry is wonderfully versatile. Here are some serving suggestions to make it a complete and satisfying meal:

• Over Grains:
  • Steamed Rice: Classic and always a winner. Jasmine or basmati rice complements the Asian flavors beautifully. Brown rice is a healthier, fiber-rich option.
  • Quinoa: A protein-packed, gluten-free alternative that adds a slightly nutty flavor.
  • Cauliflower Rice: For a low-carb, grain-free option.
• With Noodles:
  • Rice Noodles: Thin vermicelli or wider pad Thai style noodles work well.
  • Soba Noodles: Buckwheat noodles offer a distinct nutty taste.
  • Udon Noodles: Thick, chewy wheat noodles make for a hearty meal.
• As a Bowl Component:
  • Create a “Buddha Bowl” by adding other roasted or fresh vegetables like broccoli florets, shredded carrots, edamame, or bell peppers alongside the stir-fry and a grain.
• Garnishes for Extra Flair:
  • Toasted Sesame Seeds: Add a nutty crunch and visual appeal.
  • Sliced Green Onions (Scallions): Provide a fresh, mild oniony bite.
  • Fresh Cilantro Leaves: Offer a bright, herbaceous note if you enjoy its flavor.
  • Red Pepper Flakes: For those who like an extra kick of heat.
  • A Wedge of Lime: A squeeze of fresh lime juice can brighten all the flavors just before serving.
• Side Dishes (Optional):
  • Steamed Edamame: Lightly salted, they make a great appetizer or side.
  • Simple Cucumber Salad: A refreshing contrast with rice vinegar and sesame oil dressing.
  • Spring Rolls or Dumplings: If you’re making a more elaborate Asian-themed meal.

Additional Tips

1. Master the Tofu Press: Don’t skimp on pressing the tofu. The drier the tofu, the crispier it will get. If you make tofu often, consider investing in a dedicated tofu press, which makes the process even easier and more effective. If using towels, change them once or twice if they become very saturated.
2. Cornstarch is Key for Crispiness: The light coating of cornstarch (or arrowroot starch) is what creates that desirable crispy shell on the tofu. Ensure each piece is evenly but lightly dusted. Too much can result in a gummy texture.
3. High Heat, Quick Cook: Stir-fries are meant to be cooked quickly over relatively high heat. This sears the ingredients, develops flavor (the “wok hei” if you’re using a wok), and keeps vegetables crisp-tender. Have all your ingredients prepped and ready by the stove (“mise en place”) before you start cooking.
4. Don’t Overcrowd the Pan: When frying the tofu or stir-frying the vegetables, cooking in batches if necessary is crucial. Overcrowding lowers the pan’s temperature, leading to steaming rather than searing and crisping. This is especially important for achieving crispy tofu.
5. Spinach Timing: Add the spinach towards the very end of the cooking process. It wilts very quickly, and overcooking it can make it mushy and less vibrant. You want it just wilted and tender.
6. Sauce Consistency: If you prefer a thicker sauce, you can add a tiny bit more cornstarch (dissolved in a little cold water first to prevent lumps) to the sauce mixture. If it gets too thick, a splash of water or vegetable broth can thin it out. Taste and adjust seasonings (soy, sweetness, acidity) before adding the tofu back in.
7. Customize Your Veggies: While spinach is the star vegetable here, feel free to add or substitute other quick-cooking vegetables. Sliced bell peppers (any color), broccoli florets (blanch them first for best texture), snap peas, snow peas, or sliced mushrooms would all be delicious additions. Adjust cooking times accordingly.
8. Oil Choice Matters: Use a neutral-flavored oil with a high smoke point for frying the tofu and stir-frying. Avocado oil, grapeseed oil, canola oil, or peanut oil are good choices. Sesame oil is used for flavor in the sauce, not typically for high-heat frying in large quantities as it has a lower smoke point and strong flavor.

FAQ Section

1. Q: How can I make my tofu even crispier?
   • A: Beyond thorough pressing and the cornstarch coating, ensure your oil is hot enough before adding the tofu. Don’t move the tofu around too much in the first few minutes; let it develop a crust. You can also try a double-fry method: fry until lightly golden, remove, increase heat slightly, then fry again for a shorter time until deeply golden and extra crispy. Some people also find that tearing tofu into rough chunks instead of cubing it creates more craggy edges that crisp up nicely.
2. Q: What’s the best type of tofu to use for this stir-fry?
   • A: Extra-firm or super-firm tofu is highly recommended. These varieties have the lowest water content, which makes them easier to press and helps them hold their shape and crisp up beautifully during cooking. Firm tofu can work in a pinch, but it will require more diligent pressing. Avoid silken or soft tofu, as they are too delicate and will disintegrate.
3. Q: Can I prepare any components of this recipe ahead of time?
   • A: Yes! You can press the tofu a day in advance and store it in an airtight container in the refrigerator. The stir-fry sauce can also be mixed and stored in the fridge for 2-3 days. Vegetables can be chopped a day ahead. This makes assembly much quicker on busy nights. However, for the best crispy texture, cook the tofu just before serving.
4. Q: How do I store and reheat leftovers?
   • A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method to maintain some crispiness in the tofu is to use an air fryer or a hot oven (around 375°F/190°C) until warmed through. Microwaving will work, but the tofu will lose its crispness and become softer. You can also quickly reheat it in a skillet over medium heat.
5. Q: Is this recipe gluten-free?
   • A: To make this recipe gluten-free, ensure you use tamari (which is typically gluten-free soy sauce, but always check the label) or a certified gluten-free soy sauce alternative like coconut aminos. Also, verify that your cornstarch is processed in a gluten-free facility if you are highly sensitive to gluten.
6. Q: Is this recipe vegan?
   • A: Yes, as written, this recipe is entirely vegan. All ingredients – tofu, vegetables, soy sauce, maple syrup, etc. – are plant-based.
7. Q: Can I use frozen spinach instead of fresh?
   • A: Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the stir-fry. You’ll likely need less frozen spinach by volume than fresh, as it’s already compacted. Add it after the aromatics and cook until heated through. About 5-6 ounces of frozen spinach (after squeezing dry) should be roughly equivalent.
8. Q: Can I add other proteins to this stir-fry?
   • A: While this recipe focuses on tofu, you could adapt the sauce and vegetable base for other proteins. For example, you could stir-fry cooked shrimp or thinly sliced chicken (cook it thoroughly before adding the sauce and spinach). However, the “crispy” element is specific to the tofu preparation. If using other proteins, you’d cook them according to their own best methods.

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