Stir-Fried Tofu with Garlic and Spinach

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A quick and nutritious stir-fry featuring crispy tofu cubes and vibrant garlic spinach leaves, seasoned simply to highlight fresh flavors. This Asian-inspired game-day recipe (vegetarian, gluten free), ready in about 22 minutes, pairs firm tofu, spinach leaves, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, pressed and cut into 1-inch cubes firm tofu
• 5 cups fresh spinach leaves
• 4, thinly sliced garlic cloves
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1/4 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 6-8 minutes, turning occasionally until all sides are golden and crispy.
2. Step 2: Push tofu to the side of the skillet and add 4 thinly sliced garlic cloves. Sauté garlic for 30 seconds until fragrant but not browned.
3. Step 3: Add 5 cups fresh spinach leaves, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir-fry everything together for 2-3 minutes until spinach is wilted and coated evenly with sauce.
4. Step 4: Remove from heat and serve immediately with steamed rice or noodles.