Pan-Fried Tofu with Miso-Ginger Glaze and Wilted Spinach
Golden pan-fried tofu coated with a savory miso-ginger glaze, served over tender wilted spinach for a flavorful vegetarian entrée. This Japanese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, sesame oil, white miso paste 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.
Ingredients
- 14 oz block, pressed and cut into 1/2-inch slices firm tofu
- 2 tbsp sesame oil
- 2 tbsp white miso paste
- 1 tbsp grated fresh ginger
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 cloves minced garlic cloves
- 5 cups baby spinach
- 2 tbsp water
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Equipment for this recipe
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Instructions
- Step 1: Heat 1 tbsp sesame oil in a nonstick skillet over medium-high heat. Add 14 oz pressed firm tofu slices and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp grated fresh ginger, 1 tbsp soy sauce, and 1 tbsp honey until smooth.
- Step 3: In the same skillet, add remaining 1 tbsp sesame oil and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
- Step 4: Add 5 cups baby spinach and 2 tbsp water to the skillet. Cook, stirring frequently, for 2-3 minutes until spinach is wilted and tender.
- Step 5: Return tofu to the skillet and pour the miso-ginger glaze over it. Cook for 1-2 minutes, gently turning tofu slices to coat them until the glaze thickens and becomes shiny.
- Step 6: Serve the glazed tofu over the wilted spinach immediately for a balanced vegetarian meal.
Frequently asked questions
How long does Pan-Fried Tofu with Miso-Ginger Glaze and Wilted Spinach take to make?
Total time is about 30 minutes (15 min prep + 15 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 Pan-Fried Tofu with Miso-Ginger Glaze and Wilted Spinach?
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 firm tofu from drying out.
Can I substitute ingredients in Pan-Fried Tofu with Miso-Ginger Glaze and Wilted Spinach?
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 Pan-Fried Tofu with Miso-Ginger Glaze and Wilted Spinach 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 Pan-Fried Tofu with Miso-Ginger Glaze and Wilted Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
