Tofu Stir Fry

• 2 package (14 oz)
  extra-firm tofu , drained, patted dry, cut into 3/4-inch cubes
• 1 tablespoon
  canola oil
• 3 tablespoon
  low-sodium soy sauce , divided, plus additional to taste
• 3
  garlic clove , minced
• green onion , finely chopped, divided
• 1 tablespoon
  fresh ginger , minced
• 2 teaspoon
  chili paste (sambal oelek) , or substitute 1/4-1/2 teaspoon red pepper flakes
• 10 ounce
  baby spinach
• 2 tablespoon
  toasted sesame seeds
• 2 teaspoon
  sesame oil

1. 1

   Drain the tofu, wrap each block in a double layer of paper towels, and pat dry, pressing lightly to squeeze out excess moisture.

2. 2

   Cut the tofu into 3/4-inch cubes.

3. 3

   Heat the canola oil in a large nonstick skillet or wok over medium-high heat until hot but not smoking.

4. 4

   Add the tofu and drizzle with 1 tablespoon soy sauce; sauté, stirring occasionally, until nicely colored on all sides and the moisture has cooked off.

   ⏱ 9 min
5. 5

   Add the garlic, about two-thirds of the green onion, ginger, chili paste, and the remaining 2 tablespoons soy sauce; stir and cook until fragrant.

   ⏱ 1 min
6. 6

   Add spinach by handfuls, stirring so it wilts and more can be added, until all the spinach is incorporated.

7. 7

   Stir in the sesame seeds.

8. 8

   Stir in the sesame oil and remove the skillet from the heat.

9. 9

   Sprinkle the reserved green onions over the top.

10. 10

    Serve hot with brown rice or noodles, and additional soy sauce and chili paste or flakes to taste.

Erin Clarke / Well Plated