Pan-Fried Tofu with Garlic Soy Glaze and Sesame Spinach

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried tofu cubes glazed in a savory garlic soy sauce, served alongside quick-sautéed spinach with toasted sesame seeds for a satisfying vegan meal. This Asian Fusion-inspired vegan recipe, ready in about 25 minutes, pairs cornstarch, vegetable oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz extra firm tofu, pressed and cut into 1-inch cubes
3 tbsp cornstarch
3 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp maple syrup
3 garlic cloves, minced
1 tbsp rice vinegar
5 cups fresh spinach leaves
1 tsp sesame oil
1 tbsp toasted sesame seeds
1/4 tsp red pepper flakes

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Instructions

Step 1: Lightly toss 14 oz pressed and cubed extra firm tofu in 3 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
Step 3: Reduce heat to medium, add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp maple syrup, and 1 tbsp rice vinegar, cooking for 2 minutes until the sauce thickens slightly.
Step 5: Return the tofu to the skillet and toss to coat well in the garlic soy glaze. Cook for another minute.
Step 6: In a separate pan, heat 1 tsp sesame oil over medium heat. Add 5 cups fresh spinach and sauté for 2-3 minutes until wilted but still vibrant.
Step 7: Remove spinach from heat, season with 1/4 tsp red pepper flakes and sprinkle 1 tbsp toasted sesame seeds over the top.
Step 8: Serve the glazed tofu alongside the sesame spinach immediately.