Tofu And Spinach Masala Stir Fry Recipe

About this recipe

This Tofu and Spinach Masala Stir-Fry is a deliciously nutritious vegetarian dinner that brings the vibrant flavors of Indian cuisine to your table. Crispy tofu cubes are marinated and cooked to perfection, paired with tender spinach leaves, crunchy carrots, and radish, all infused with aromatic spices like cinnamon and curry blend. Served over fluffy basmati rice and complemented by a side of spiced masala oats, this dish delivers a hearty yet balanced meal. High in protein (16g per serving) and rich in fiber, it’s perfect for busy evenings or post-workout recovery. The cooking process is straightforward, using simple steps to create a restaurant-quality dish in just 35 minutes. Ideal for those craving bold flavors and comforting textures, this recipe is sure to satisfy.

Ingredients

• - The Tofoo Co. Naked Tofu
• 1 Bunch Spinach Fresh 1 Bunch
• 100 G Rajah Garam Masala
• 300G Pure Sweet Potato Starch, 300G
• 400G Greenfield Himalayan Salt Fine 400G
• 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• 50G Rajah Whole Cinnamon Bark 50G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 250G Tilda Wholegrain Basmati Rice 250g
• - Saffola Classic Masala Oats

Instructions

1. 1. Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
2. 2. In a small bowl, mix sweet potato starch, salt, and 1/2 teaspoon of the curry blend; coat the tofu cubes evenly.
3. 3. Heat sesame oil in a large skillet over medium heat; add tofu cubes and fry until golden and crispy. Remove and set aside.
4. 4. In the same skillet, add minced garlic, grated ginger, and the cinnamon. Sauté for 30 seconds until aromatic.
5. 5. Add sliced carrots and mooli radish to the skillet and stir-fry for 3-4 minutes until slightly tender.
6. 6. Add the remaining curry blend and stir well to coat the vegetables evenly.
7. 7. Toss in the fresh spinach leaves and cook until wilted, stirring continuously for 2-3 minutes.
8. 8. Return the fried tofu to the skillet and mix gently with the vegetables, cooking for 2 more minutes.
9. 9. Meanwhile, rinse the basmati rice under cold water and cook in a saucepan with 400 ml water until fluffy, about 12 minutes.
10. 10. Prepare the masala oats by boiling them in 100 ml of water for 2-3 minutes until thickened.
11. 11. Serve the tofu and spinach masala stir-fry over a bed of basmati rice and a side of spiced masala oats.