Sautéed Garlic Ginger Tofu with Spinach and Sesame

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared tofu cubes tossed with vibrant garlic, ginger, and fresh spinach, finished with a nutty sesame sauce for a quick vegan stir-fry. This asian-inspired vegan (vegan) ready in about 22 minutes pairs fresh spinach, minced garlic cloves, finely grated fresh ginger 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 12 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed extra-firm tofu and cook without stirring for 4 minutes until the bottom is golden brown.
  2. Step 2: Carefully flip the tofu cubes and cook for another 3 minutes until golden on all sides. Remove tofu from skillet and set aside.
  3. Step 3: Reduce heat to medium, add 2 tbsp sesame oil, then add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger. Sauté for 1 minute until fragrant but not browned.
  4. Step 4: Add 5 cups fresh spinach to the skillet and toss for 2 minutes until wilted.
  5. Step 5: Return tofu to the skillet, pour in 3 tbsp soy sauce, sprinkle 1/4 tsp red pepper flakes, and toss everything together for 1-2 minutes until the sauce coats the tofu and spinach.
  6. Step 6: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.

Frequently asked questions

How long does Sautéed Garlic Ginger Tofu with Spinach and Sesame 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 Sautéed Garlic Ginger Tofu with Spinach and Sesame?

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 fresh spinach from drying out.

Can I substitute ingredients in Sautéed Garlic Ginger Tofu with Spinach and Sesame?

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 Sautéed Garlic Ginger Tofu with Spinach and Sesame 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 Sautéed Garlic Ginger Tofu with Spinach and Sesame 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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