Chinese · Snack
Baked Silken Tofu Spinach Bites
Baked silken tofu and wilted spinach bites with ginger and sesame, batch-baked for a Chinese-inspired vegan snack.
$
20 minsPrep
25 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
220Calories
14gProtein
12gFat
15gCarbs
3gSugar
6gFiber
450mgSodium
0mgChol
Goes well with
Tsingtao LagerTsingtao Lager — A crisp, refreshing bee...
local
Jasmine TeaJasmine Tea — A clean, aromatic tea that...
international
Instructions
1
Prep
Preheat oven to 190°C (375°F) and line a small baking tray with parchment, greasing lightly with olive oil. Chop 120g spinach roughly, slice 2 scallions finely. Drain 160g silken tofu gently. Grate 1 tsp fresh ginger and mince 1 garlic clove. Measure chickpea flour, ground flaxseed, chia seeds, tamari, sesame oil, white pepper, salt, and sesame seeds.
2
Saute
Heat a dry pan over medium heat. Add chopped spinach and half the scallions, cook 1–2 minutes until fully wilted. Tip into a sieve and press firmly to remove excess liquid.
3
Build
In a medium bowl, mash silken tofu with a fork until it resembles loose curd. Whisk in tamari, sesame oil, grated ginger, garlic, white pepper, and salt until smooth. Fold in wilted spinach mixture, chickpea flour, ground flaxseed, and chia seeds, mixing thoroughly until thick and cohesive.
4
Bake
Scoop mixture into 6 rounded bites (roughly 55g each), press firmly so they hold shape, and arrange on the lined tray with space between. Roll each bite in toasted sesame seeds to coat lightly. Drizzle with 1 tsp extra-virgin olive oil. Bake at 190°C for 20–22 minutes until golden and firm to the touch.
5
Rest and plate
Cool bites on the tray for 10 minutes, then transfer to a rack to cool fully. Scatter remaining scallions at the table and serve with cucumber slices or kimchi alongside. Store refrigerated up to 4 days; reheat 3 bites at 160°C for 7 minutes or serve cold.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) silken tofu
- 120g (4.2 oz) fresh baby spinach
- 2 scallions
- 24g (0.8 oz) chickpea flour
- 16g (0.6 oz) ground flaxseed
- 8g (0.3 oz) chia seeds
- 0.75 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger
- 1 garlic clove
- 1 tbsp toasted sesame seeds
- 0.25 tsp white pepper
- 0.125 tsp fine sea salt
- 1 tbsp extra-virgin olive oil