Quick One Pan Tofu Stir Fry

5 stars (4 ratings)

Quick one-pan dinners don’t get much easier than this Tofu Stir Fry! It’s a 20-minute, flexible recipe and there is no need to press your tofu.

Prep Time5

Cook Time15

Tofu Pressing20

Total Time20

Course: Main Course

Cuisine: Asian-inspired

Servings: servings

Calories: 243kcal

Prepare tofu - Drain the tofu and pat it dry with paper towels, pressing down for a few seconds to squeeze out excess moisture. Slice into small cubes, about 1/2 inch big.
Make the sauce - In a mason jar, add all sauce ingredients. Place a lid on tightly and shake until well combined. Set aside.
Pan fry tofu - In a large non-stick skillet, heat the oil over medium-high heat. Once hot, add the tofu and pan fry until golden brown. TIP: To keep tofu from sticking, use a quality non-stick pan and let it cook for a few minutes before attempting to stir it/flip it around.
Add vegetables and sauce - Once the tofu pieces are golden, add the green onions and baby spinach. Stir fry for a few minutes until the spinach wilts. Now lower the heat to low-medium and stir in the sauce. Stir constantly until the sauce thickens and coats the tofu and vegetables. Remove from heat.
Serve - Serve over rice or noodles with hot sauce and sesame seeds, if desired. Enjoy! Leftover stir fry will keep in the refrigerator for about 3 days. Reheat until warm.

The recipe makes a lot of sauce, perfect for serving with rice noodles or cooked rice. You could use 2 blocks of tofu for the amount of sauce, if desired.
To make the stir fry even easier, use frozen or jarred/tubed garlic and ginger. Fresh always tastes best though.
Agave will work in place of the maple syrup.
May use arrowroot or tapioca starch instead of cornstarch, if needed.