Garlic and Chili Stir-Fry with Spinach and Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick stir-fry featuring garlic and chili to help clear sinuses, paired with nutrient-rich spinach and tofu for a comforting vegan meal. This asian-inspired stir fry (vegan) ready in about 22 minutes pairs minced fresh garlic cloves, red chili flakes, baby spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 12 min Serves 3 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz cubed extra-firm tofu and cook for 4-5 minutes, turning occasionally until golden brown on all sides.
  2. Step 2: Add 6 minced garlic cloves, 1 tsp red chili flakes, and 1 inch grated fresh ginger to the skillet. Stir-fry for 1 minute until fragrant but not burnt.
  3. Step 3: Add 5 cups baby spinach leaves and 2 tbsp low sodium soy sauce, stirring continuously for 2-3 minutes until the spinach wilts and the sauce evenly coats the tofu.
  4. Step 4: Remove from heat and garnish with 2 sliced green onions and 1 tbsp sesame seeds. Serve immediately to enjoy a spicy, nutrient-packed dish.

Frequently asked questions

How long does Garlic and Chili Stir-Fry with Spinach and Tofu take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic and Chili Stir-Fry with Spinach and Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced fresh garlic cloves from drying out.

Can I substitute ingredients in Garlic and Chili Stir-Fry with Spinach and Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic and Chili Stir-Fry with Spinach and Tofu for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Garlic and Chili Stir-Fry with Spinach and Tofu vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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