Spinach with Chili Tofu Stir-Fry over White Rice
This is like a fusion stir-fry!You can think of it as a Korean-inspired spinach and tofu rice bowl, since gochujang (a Korean chili paste) gives it that signature sweet-spicy depth. The tofu adds protein and a chewy texture, the spinach keeps things fresh and slightly earthy, and the sesame oil plus soy sauce round out the flavor with nuttiness and umami.Altogether, it’s a balanced, hearty dish — spicy, savory, and aromatic — perfect over a bed of white rice to soak up all that sauce.
Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.
As an Amazon Associate, we may earn commissions from qualifying purchases.
Ingredients
For the main dish
- 14 oz firm tofu or extra-firm tofu, drained and cubed
- 1 tablespoon neutral oil (vegetable, avocado, or canola)
- 5–6 cups fresh spinach (or about 6 oz / 170 g)
- 3 cloves garlic minced
- green onions sliced (optional)
For the improvised sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar or lemon juice, (optional for balance)
- 1–2 teaspoons sugar or maple syrup, (optional, for a hint of sweetness)
- 2–3 tablespoons water (to adjust consistency)
To serve
- 4 cups cooked white rice
- toasted sesame seeds for garnish
- sesame oil extra drizzle, (optional)
Instructions
- Prepare the tofu: Pat tofu dry and cut into bite-sized cubes. Heat neutral oil in a large skillet or wok over medium-high heat. Fry tofu cubes until golden and crisp on most sides (about 8–10 minutes). Transfer to a plate.
- Mix the sauce: In a bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar or lemon juice, sugar (if using), and 2 tablespoons water. Adjust spice or taste.
- Stir-fry: Using the same pan, add a touch more oil if needed. Add garlic and fry for about 30 seconds until fragrant. Add spinach and toss until just wilted (1–2 minutes). Return tofu to the pan and pour in the sauce. Toss everything together for another 1–2 minutes, letting the sauce thicken slightly and coat the tofu and spinach evenly.
- Serve: Spoon hot white rice into bowls. Top with the chili tofu and spinach mixture. Garnish with sesame seeds and a drizzle of sesame oil.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 380kcal (19%)Carbohydrates: 53g (18%)Protein: 15g (30%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 540mg (23%)Potassium: 322mg (9%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 3532IU (71%)Vitamin C: 13mg (16%)Calcium: 185mg (19%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Promotions
Kitchenware
Map Recipe