Spinach, Tofu and Sesame Stir-Fry
Updated July 21, 2016
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 tablespoon canola oil
½ pound tofu, cut in small dice
1 large garlic clove, minced
1 teaspoon grated or minced fresh ginger
¼ teaspoon red chili flakes
Soy sauce to taste
1 6-ounce bag baby spinach, rinsed
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil
Nutritional analysis per serving (3 servings)
7 grams carbs; 167 calories; 6 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 3 grams fiber; 297 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
- Step 2
Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
Advance preparation: This is a last-minute preparation, but you can have your ingredients prepared well in advance.
Private Notes
Comments
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.
Simple, quick, delicious, wholesome. Recommend scaling up: the doubled recipe fed 2 adults and 2 toddlers in our house. (We also added some of our favorite stir fry sauce.)
I wasn’t sure what to expect given the mixed reviews but i followed the recipe almost as is and was pleased with this dish despite not having sesame seeds and halving the amount of sesame oil. The flavors are simple, yes, and delicious. Having delicious in under 20-25 minutes? Priceless.
great- added red bell pepper and mushrooms. increased spices/soy sauce. Put over buckwheat noodles. 5 stars.