Simple everyday tofu stir-fry with spinach and mushrooms

Sometimes your fridge is looking a bit empty, sometimes you don’t really know what to do, but when that happens, a stir-fry is your solution. This everyday tofu stir-fry is your solution (or at least it has been mine many times). It is easy, it is fast, and it’s super delicious. I’m kinda craving it right now.

Since it is saturday, the recipe comes in a video format, so here it is :


To make this stir fry you need:

  • Veggies: Whatever you have, I used some shiitake mushrooms, mushrooms, spinach (frozen), one onion and one bak choy cabbage.
  • I used some tofu (semi-firm)
  • Spices: Garlic powder, chives, pepper.
  • Sesame oil & soy sauce.

How to make this everyday tofu stir-fry

Chop all the veggies in thin slices. Cut the tofu in cubes. We won’t press nor marinate this tofu because it’s on the softer side, so if you press it, it will just crumble. It will infuse all the flavors once you put it in the pan and mix it with the rest of the ingredients.

Cook the ingredients in the following order: onion, mushrooms, bak choy, frozen spinach. Add the tofu, then the spices with the soy sauce and sesame oil.

When all the ingredients have been put in the pan, simmer for 10 minutes. Serve with a side of white rice, or rice noodles, or anything that you feel like.

Other everyday meals that are easy and delicious?

Simple everyday tofu stir-fry with spinach and mushrooms

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Healthy
Servings: 2 people


  • 1 bak choy
  • Handful of mushrooms
  • 1.5 cups frozen spinach
  • 1 onion
  • 300 g semi-firm tofu
  • 1 tbsp garlic powder
  • 1 tbsp chives
  • 1/2 tbsp pepper
  • 1 tbsp sesame oil
  • 1-2 tbsp soy sauce


  • Cut all the veggies in thin slices. Cut the tofu in cubes.
  • In a pan, heat up some olive oil.
  • Add the onions and cook them for three minutes.
  • Add the mushrooms, cook for 5 minutes.
  • Add the bak choy and cook for 5 more minutes.
  • Add the frozen spinach and cook for a couple of minutes.
  • Add the tofu then add all the spices & sesame oil & soy sauce.
  • Simmer for 10 minutes.
  • Serve with white rice.

Recette en français – Sauté de tofu aux épinards et champignons


  • 1 bak choy
  • Une poignée de champignons (shiitake, champignons, …)
  • 300 g épinards surgelées
  • 1 oignon
  • 300 g tofu mi-ferme
  • 1 cuillère à soupe de semoule d’ail, et une autre de ciboulette. Une demi-cuillère à soupe de poivre.
  • Autres: 1 cuillère à soupe d’huile de sésame, 2-3 cuillères à soupe de sauce soja.


  • Couper tous les légumes en morceaux très fins. Couper le tofu en cubes.
  • Dans une poêle, ajouter de l’huile d’olive et réchauffer.
  • Ajouter les oignons et cuire pendant 3 minutes, puis les champignons, et cuire pendant 5 minutes. Continuer avec le bak choy (5 minutes), les épinards (3 minutes) , puis finir avec le tofu.
  • Ajouter tous les épices, l’huile de sésame et la sauce soja.
  • Mijoter pendant 10 minutes.
  • Servir avec un peu de riz.

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