Sauteed Tofu Recipe

Press and cube the tofu

Remove the 14 oz block of extra-firm tofu from its packaging and drain. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top for 15–30 minutes to press out excess moisture. After pressing, cut the tofu into 3/4–1 inch cubes.

Season and coat

Place the tofu cubes in a bowl. Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Toss gently to distribute. Sprinkle 2 tablespoons cornstarch over the tofu and toss or shake gently (use a lidded container) until all sides are lightly coated — this creates a crisp exterior when sautéed.

Sauté the tofu

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers, add tofu cubes in a single layer (work in batches if needed to avoid crowding). Cook undisturbed for 3–4 minutes until bottoms are golden brown, then flip and brown other sides, about 6–8 minutes total. Transfer browned tofu to a plate and set aside.

Prepare mushrooms and aromatics

In the same skillet (add up to 1 tablespoon oil if pan is dry), reduce heat to medium. Add 1 tablespoon oil if needed, then add minced garlic (2 cloves) and grated ginger (1 tsp). Sauté briefly for 20–30 seconds until fragrant, taking care not to burn.

Cook shiitake mushrooms

Add the sliced shiitake mushrooms (6 oz) to the skillet. Cook, stirring occasionally, until they release moisture and become tender and lightly browned, about 4–5 minutes. Season lightly with a pinch of salt to help draw out liquid.

Wilt the spinach and combine

Add the baby spinach (4 cups) and most of the sliced green onions (reserve about 1 tablespoon for garnish) to the pan. Toss and cook just until spinach is wilted, 1–2 minutes. Return the seared tofu to the skillet and toss gently to combine with mushrooms and spinach, coating with any pan juices.

Make the vinaigrette

In a small bowl or jar combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon mirin, 1 teaspoon toasted sesame oil, 1 teaspoon neutral oil, and 1 teaspoon honey or maple syrup. Whisk or shake until emulsified. Stir in 1 teaspoon toasted sesame seeds and 1/4 teaspoon crushed red pepper flakes if using. Taste and adjust sweetness or acidity — add up to 1/2 tablespoon lime or lemon juice if you want a brighter finish.

Finish the dish with vinaigrette

Pour the vinaigrette over the tofu, mushrooms, and spinach in the skillet. Toss gently over low heat for 30–60 seconds just to warm the dressing and allow flavors to meld. Do not boil — you only want the vinaigrette to coat the components.

Transfer the sautéed tofu, mushrooms and spinach to a serving platter or divide among plates. Sprinkle reserved sliced green onions and 2 tablespoons chopped cilantro or mitsuba (if using) over the top. Optionally finish with an extra pinch of sesame seeds and a final drizzle of sesame oil or a squeeze of lime/lemon to taste.

Serve immediately while hot alongside steamed rice, noodles, or as part of a composed plate in the Chicken Seafood & Veggies section.