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Spinach tofu bites served
Crispy pan-fried tofu bites resting on fresh, garlicky wilted spinach

Spinach & Tofu Bites

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals
Many people dislike tofu because they consider it a 'tasteless sponge'. Yet this is exactly its strength! If prepared properly (pressed), tofu absorbs marinade like a sponge. The cornflour coating ensures that crispy crust which contrasts with the soft interior. The freshness of spinach and lemon counterbalances the oiliness.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 320 kcal
🌍 Cuisine Asian Fusion (Vegan)

Ingredients

Equipment Needed

  • Tofu press (or two chopping boards and a heavy book)
  • Non-stick frying pan

Allergen Information

⚠️ Soya

Instructions

1 ✓

Wrap the tofu in kitchen paper and place a weight on it for 15-20 minutes to allow excess water to drain.

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

Dice the tofu into 2 cm pieces. Toss in half of the soy sauce, then sprinkle with cornflour and shake to coat evenly.

Tip: When the cornflour meets moisture, it forms a thin, crispy shell during 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 ✓

Sauté the garlic in the remaining oil (30 seconds), then throw in the spinach. Stir for 1-2 minutes until wilted.

Tip: Spinach cell walls collapse from heat (wilting) and release water. This happens in moments, do not 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 freshens the flavours.

Recipe FAQ

Why do I need to press the tofu?
Tofu is full of water. If you don't squeeze it out, the water turns to steam during frying, and the tofu cannot brown (Maillard reaction), only steam. Plus, the marinade can enter the space left by the water.

Ingredients

  • 400 g Tofu (firm or extra firm)
  • 200 g Fresh spinach leaves
  • 2 cloves Garlic (crushed)
  • 2 tbsp Olive oil or sesame oil (for frying)
  • 1 tbsp Lemon juice
  • 2 tbsp Soy sauce
  • 1 tbsp Cornflour
  • 0.5 tsp Salt
  • 0.5 tsp Ground pepper
  • 0.5 tsp Chilli flakes (optional)