Crispy Pan-Fried Tofu with Ginger-Soy Glaze and Sesame Spinach

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Pan-fried tofu cubes with a glossy ginger-soy glaze served alongside quickly sautéed sesame spinach for a balanced vegetarian meal. This Asian-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp cornstarch
• 4 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves minced garlic cloves
• 6 cups baby spinach
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 stalks thinly sliced green onions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: After pressing and draining 14 oz firm tofu, cut it into 1-inch cubes. Toss the cubes gently with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 4 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and pan-fry for 3-4 minutes per side until golden brown and crispy. Remove tofu and set aside.
3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp honey, 1 tbsp rice vinegar, and 2 minced garlic cloves.
4. Step 4: Pour the ginger-soy mixture into the hot skillet and cook over medium heat for 2 minutes until it thickens slightly and becomes glossy.
5. Step 5: Return the crispy tofu to the skillet and toss gently to coat the tofu evenly with the glaze. Remove from heat.
6. Step 6: In a separate large pan, heat 1 tbsp sesame oil over medium-high heat. Add 6 cups baby spinach and sauté for 2-3 minutes until wilted but still vibrant green. Season lightly with salt if desired.
7. Step 7: Serve the glazed tofu over the sesame spinach, garnished with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.