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close up on tofu stir fry over rice noodles in a bowl with chop sticks.
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5 stars (7 ratings)

Quick One Pan Tofu Stir Fry

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 minutes
Cook Time15 minutes
Tofu Pressing20 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian-inspired
Servings: 4 servings
Calories: 243kcal
Author: Nora Taylor

Ingredients

Stir Fry

  • 14 ounce block extra-firm tofu
  • 2 tablespoons canola oil or other high smoke point oil
  • 1/4 cup chopped green onions
  • 2 cups baby spinach

Garlic ginger stir fry sauce

  • 1/2 cup low sodium soy sauce or tamari for GF
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup water
  • 3 large cloves garlic, minced
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon sesame oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon cornstarch

Optional, for serving

  • cooked rice or noodles
  • hot sauce
  • sesame seeds
US Customary - Metric

Instructions

  • 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.

Notes

  1. 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.
  2. To make the stir fry even easier, use frozen or jarred/tubed garlic and ginger. Fresh always tastes best though.
  3. Agave will work in place of the maple syrup.
  4. May use arrowroot or tapioca starch instead of cornstarch, if needed.

Nutrition

Serving: 1serving | Calories: 243kcal | Carbohydrates: 15g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 1167mg | Potassium: 260mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1469IU | Vitamin C: 6mg | Calcium: 170mg | Iron: 2mg