Crispy Sesame Tofu with Spinach & Peppers

Name: Crispy Sesame Tofu with Spinach & Peppers
Total time: 30 min
Yield: 2 people
Ingredients: 14 oz Firm Tofu; 5 oz Fresh Spinach; 1 medium Red Bell Pepper; 3 stalks Green Onions; 3 cloves Garlic; 1 tbsp Fresh Ginger; 3 tbsp Soy Sauce; 1 tbsp Sesame Oil; 1 tsp Brown Sugar; 0.25 cup All Purpose Flour; 0.75 cup Brown Rice

VeganUnder 30 MinsHigh ProteinDinner

Medium

30min

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick and savory vegan stir-fry featuring golden crispy tofu, wilted fresh spinach, and crunchy peppers in a garlic-sesame sauce.

This Crispy Sesame Tofu with Spinach & Peppers is the ultimate weeknight dinner solution, combining satisfying textures with bold, savory flavors. The star of the show is the tofu, which is dusted in flour and pan-fried until golden and crunchy, proving that plant-based protein can be just as crave-worthy as any meat dish. We pair this with your fresh spinach and crisp bell peppers, creating a colorful medley that is packed with vitamins. The sauce—a glossy blend of soy sauce, sesame oil, and a hint of brown sugar—clings to every bite, delivering a perfect balance of salty, nutty, and sweet notes. Aromatics like ginger and garlic provide that essential zesty kick that wakes up the palate. Whether you are a dedicated vegan or just looking to use up your fresh produce before it spoils, this stir-fry is a delicious way to reduce food waste. Serve it over a bed of nutty brown rice for a complete, wholesome meal that feels like takeout but is much healthier.

Ingredients

400 g Firm Tofu
150 g Fresh Spinach
1 medium Red Bell Pepper
3 stalks Green Onions
3 cloves Garlic
1 tbsp Fresh Ginger
3 tbsp Soy Sauce
1 tbsp Sesame Oil
1 tsp Brown Sugar
30 g All Purpose Flour
150 g Brown Rice

Instructions

1
Start by cooking the brown rice according to package instructions.
2
Drain the tofu well and cut into bite-sized cubes. Toss the cubes in flour until lightly coated.
3
In a small bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Set aside.
4
Heat a splash of oil in the wok over medium-high heat. Add the tofu and fry for 5-7 minutes, turning occasionally until golden and crispy. Remove tofu from the pan.
5
In the same pan, stir-fry the sliced red bell pepper for 2-3 minutes until slightly tender.
6
Add the fresh spinach and chopped green onions (white parts), tossing constantly until the spinach just begins to wilt.
7
Return the crispy tofu to the pan and pour over the sauce mixture. Toss everything together for 1 minute to coat.
8
Serve hot over the cooked brown rice, garnished with the green parts of the green onions.

Chef's Tips

•Pressing the tofu between paper towels for 10 minutes before cooking removes excess water and ensures it gets extra crispy.
•If you like heat, add a pinch of chili flakes or a drizzle of sriracha to the sauce.

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Recipe By

Kitchen Buddy Chef