Tofu and Spinach Stir Fry with Ginger-Soy Glaze

By AislePrompt Editorial · ·

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 drafted and published.

A quick and nourishing stir fry featuring crispy tofu and fresh spinach tossed in a savory ginger-soy glaze for a balanced vegetarian meal. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, fresh spinach, sesame oil 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: 20 min Cook: 10 min Serves 3 Asian Fusion cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Drain and press 14 oz block of extra-firm tofu for 15 minutes, then cut into 1-inch cubes.
  2. Step 2: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden and crispy, then transfer to a plate.
  3. Step 3: In the same skillet, add remaining 1 tbsp sesame oil, 1 tbsp minced fresh ginger, and 3 minced garlic cloves; sauté for 1 minute until fragrant.
  4. Step 4: Add 6 cups fresh spinach and stir-fry for 2-3 minutes until wilted but still bright green.
  5. Step 5: Return the crispy tofu to the skillet and pour in a sauce made from 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes. Toss everything for 2 minutes until the sauce thickens slightly and coats the tofu and spinach.
  6. Step 6: Remove from heat, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds, and serve immediately.

Related recipes