Sesame Tofu and Spinach Stirfry
Are you after a super duper quick and easy meal that transforms into a taste sensation? THIS IS IT!
Oh my, I can’t believe how well this recipe came together and it’s been a staple of mine for a few weeks now so I had to share it!
So, here’s the recipe!
Serves: 2
Time: 15 mins
Ingredients:
300 g organic, firm tofu
1 tbsp coconut oil
2 tbsp tamari
2 garlic cloves, crushed
1 tbsp fresh grated ginger
1/2 cup spring onions, chopped
4 large handfuls of spinach (at least 200g)
1 tsp sesame oil
1/2 head cauliflower
1/4 tsp chili flakes
12 almonds
Method:
Drain the tofu. Wrap each block in a double layer of paper towels and pat dry, pressing down on the tofu lightly to squeeze out excess moisture. Cut the tofu into ¾ inch cubes.
In a large wok, heat the coconut oil over medium-high heat. Once the oil is hot, add the tofu and drizzle with 2 tablespoon tamari. Sauté, stirring every minute or so until the tofu is nicely coloured on all sides and the moisture has cooked off, for about 8 minutes. Don’t feel that you need to stir constantly though as when you let it sit for a while, it goes nice and brown which is what you want! Add the crushed garlic, roughly 3/4s of the chopped spring onions, ginger and the remaining 2 tablespoons of tamari. Stir and cook until fragrant, about 1 minute.
Add a large handful of spinach, stirring as you go so that it wilts and you can fit more in the pan. Keep doing this until its all in there. It seems like such a huge amount of leaves but it will cook down so much it's crazy. Finally, stir in the sesame oil and then remove from the heat. Sprinkle the reserved green onions, chopped almonds and chili over the top. Serve hot, with cauliflower rice, along with a few dashes of additional tamari if you like.
Macros / serve:
Calories: 396 kcal
Protein: 33 g
Fat: 23 g
Net carbs: 10 g
Fibre: 14 g
I hope you love this recipe. When you make it, please share on instagram and tag me so that I can see! I love that so much.