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Crispy tofu bites served with spinach
Nutritious tofu bites on a bed of spinach, simple and tasty preparation

Crispy Tofu with Sautéed Spinach

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Quick Meals
Many dislike tofu because they think it's a 'tasteless sponge'. But that's exactly its strength! If prepared properly (pressed), tofu absorbs marinades like a sponge. A cornstarch coating ensures a crispy crust that contrasts with the soft interior. The freshness of spinach and lemon balances the richness.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 320 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Tofu press (or two cutting boards and a heavy book)
  • Non-stick skillet

Allergen Information

⚠️ Soy

Instructions

1 ✓

Wrap the tofu in paper towels and place a heavy object on it for 15-20 minutes to remove excess water.

Tip: The drier the tofu, the crispier the result.
2 ✓

Cut the tofu into 1-inch cubes. Toss in half of the soy sauce, then sprinkle with cornstarch and toss to coat evenly.

Tip: When the starch meets moisture, it forms a thin, crispy shell upon frying.
3 ✓

Fry the tofu cubes in hot oil over medium-high heat until golden brown on all sides. Remove and set aside.

Tip: Don't overcrowd the pan! If the cubes touch, the temperature drops and they will steam.
4 ✓

In the remaining oil, sauté the garlic briefly (30 seconds), then add the spinach. Stir for 1-2 minutes until wilted.

Tip: Spinach cell walls collapse from heat and release water. This happens in moments, don't overcook!
5 ✓

Drizzle with lemon juice and the remaining soy sauce, then toss the crispy tofu back in to warm through. Serve immediately.

Tip: The acid (lemon) helps prevent the spinach from browning and brightens the flavors.

Recipe FAQ

Why do I need to press tofu?
Tofu is full of water. If you don't squeeze it out, the water turns to steam during cooking, and the tofu won't brown (Maillard reaction), it will just steam. Plus, removing water makes room for the marinade.

Ingredients

  • 14 oz Firm or Extra Firm Tofu
  • 7 oz Fresh Spinach Leaves
  • 2 cloves Garlic (crushed)
  • 2 tbsp Olive or Sesame Oil (for frying)
  • 1 tbsp Lemon Juice
  • 2 tbsp Soy Sauce
  • 1 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1/2 tsp Red Pepper Flakes (optional)