Tofu Stir Fry Recipe

Press and cube tofu

Drain the 14 oz extra-firm tofu and press it for 15-20 minutes between paper towels or a clean kitchen towel weighted with a pan. After pressing, cut tofu into 1-inch cubes.

Make marinade

In a bowl, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup (or honey), 1 minced garlic clove, 1 tbs cornstarch, and 1 tsp black pepper until smooth.

Marinate tofu

Toss the cubed tofu gently with the marinade until evenly coated. Let sit for at least 10 minutes (up to 30 minutes). The cornstarch will adhere to the tofu for a crisp exterior when sautéed.

Prep vegetables

Trim broccoli into bite-sized florets (about 3 cups). Peel and slice the red onion into 1/4-inch wedges. Slice the scallions thinly on a bias. Wash and drain the spinach and remove thick stems if present.

Blanch broccoli (optional for faster stir-fry)

Bring a medium pot of salted water to a boil. Add broccoli florets and blanch 1 minute until bright green. Immediately transfer to an ice bath to stop cooking, then drain. This step ensures tender-crisp broccoli and shortens stir-fry time.

Sauté tofu

Heat a large nonstick or cast-iron skillet over medium-high heat with 2 tbs neutral oil. Once hot, add marinated tofu in a single layer with some space between pieces. Cook without moving 3-4 minutes until golden, then turn and cook other sides another 3-4 minutes until most sides are crisp and browned. Remove tofu to a plate and reserve pan juices.

Sauté aromatics and vegetables

In the same skillet over medium-high heat, add 1 tsp olive oil if needed. Add the sliced red onion and sauté 2-3 minutes until beginning to soften. Add blanched (or raw) broccoli and cook 3-4 minutes, stirring, until broccoli is tender-crisp. Add 1 tsp salt and 1/4 tsp red pepper flakes, adjusting to taste.

Finish with spinach

Add the 4 cups fresh spinach to the pan with the broccoli and onions. Toss and cook 1-2 minutes until spinach has wilted but remains bright. If mixture seems dry, add 1-2 tablespoons water or a splash of soy sauce to deglaze.

Return tofu

Return the browned tofu to the skillet and gently toss everything to combine and reheat the tofu, about 1-2 minutes so flavors meld.

Season and add nutritional yeast

Remove pan from heat. Squeeze half a lemon (about 1/2 lemon) over the stir-fry, sprinkle 3 tbs nutritional yeast, and toss gently to coat. Taste and adjust seasoning with additional salt, pepper, or lemon as desired. Sprinkle toasted sesame seeds and sliced scallions on top for garnish.

Plate the dish: place a bed of the 4 cups fresh spinach if you prefer extra raw base (optional), or place 1 cup of your chosen side (cheese grits, fried potato hash, fresh fruit, or a biscuit) on the plate. Spoon the tofu and broccoli stir-fry over the spinach or alongside your chosen side. Serve immediately while hot.