Description
This quick weeknight stir-fry features perfectly browned tofu cubes tossed with crisp broccoli and fresh spinach. We’ve enhanced the simple garlic-sesame sauce with a touch of maple syrup for a balanced, savory-sweet flavor that Americans love.
Ingredients
Scale
For the Stir-Fry:
- 2 (14-ounce) packages extra-firm tofu (do not use soft or silken) (approx. 794g)
- 1 tablespoon high-heat oil (like canola, grapeseed, or avocado oil)
- 1 large head broccoli (cut into small, bite-sized florets, about 2-3 cups)
- 5 ounces baby spinach (about 5-6 packed cups) (approx. 142g)
- 1 small bunch green onions (thinly sliced, white and green parts separated)
For the Garlic-Sesame Sauce:
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 3 large garlic cloves (finely minced, about 1 heaping tablespoon)
- 2 teaspoons maple syrup
- 2 teaspoons toasted sesame oil
- 2 tablespoons toasted sesame seeds
- 1 tablespoon fresh ginger (finely minced or grated)
- 1-2 teaspoons chili garlic sauce (like Sambal Oelek) (or 1/2 teaspoon red pepper flakes, adjusted to your heat preference)
Instructions
- Prepare the Tofu: Remove tofu blocks from the packaging. Wrap each block in a double layer of paper towels or a clean kitchen towel. Place on a plate and set something heavy on top (like a few cans) to press out excess moisture for at least 10 minutes. Once pressed, unwrap and pat dry. Cut the tofu into 3/4-inch cubes.
- Mix the Sauce: While the tofu presses, prepare the sauce. In a small bowl, whisk together all the sauce ingredients: low-sodium soy sauce, minced garlic, maple syrup, sesame oil, sesame seeds, minced ginger, and chili garlic sauce. Set aside.
- Cook the Tofu: Heat the canola oil in a large nonstick skillet or wok over medium-high heat. When the oil is hot (it should shimmer), carefully add the tofu cubes in a single layer (you may need to work in two batches). Let the tofu cook undisturbed for 3-4 minutes per side, until golden brown and crispy on most sides. This process takes about 8-10 minutes total. Once browned, transfer the tofu to a clean plate.
- Cook the Vegetables: Add the broccoli florets to the same hot skillet (add another teaspoon of oil if the pan seems dry). Stir-fry for 3-4 minutes, until the broccoli is bright green and crisp-tender.
- Add Aromatics: Add the white parts of the sliced green onions. Stir and cook for 1 minute until fragrant.
- Combine and Finish: Return the cooked tofu to the skillet with the broccoli. Add the baby spinach, stirring constantly (it will seem like a lot, but it wilts quickly). Once the spinach has just started to wilt, pour the prepared sauce mixture over everything.
- Serve: Toss gently to coat everything in the sauce and allow it to thicken for about 30-60 seconds. Remove from heat immediately. Serve hot, garnished with the reserved green parts of the green onions.
Notes
- Serving Suggestion: This stir-fry is excellent served over prepared brown rice, quinoa, or cauliflower rice.
- For Crispier Tofu: For even crispier tofu, toss the pressed and cubed tofu with 1 tablespoon of cornstarch before frying in the oil.
- Allergy alert: This recipe contains soy and sesame. For a gluten-free version, ensure you use certified gluten-free tamari instead of soy sauce.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 352
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 19.5 g
- Saturated Fat: 2.5 g
- Carbohydrates: 18 g
- Fiber: 6.5 g
- Protein: 28 g
- Cholesterol: 0 mg