Begin by draining the tofu. Press it gently to remove excess water. Once drained, cut it into cubes. You want these to be bite-sized but substantial enough to hold their shape during cooking.

In a large skillet, heat the canola or grapeseed oil over medium-high heat. Add the tofu cubes and sauté until golden brown on all sides. This process might take around 7-10 minutes, so be patient. Don’t crowd the pan—give each cube enough space to crisp up.

Once the tofu is nicely browned, push it to one side of the pan. Add minced garlic and ginger to the empty side. Stir them for about 30 seconds until fragrant, being careful not to burn them.

Now, toss in the chopped green onions, and sauté for another minute. Then, throw in the fresh spinach. You’ll notice it wilting down quickly—this is a good sign!

Drizzle 2 tablespoons of the low-sodium soy sauce over the stir fry. Add the chili paste if you're in the mood for some heat. Stir everything together gently to incorporate the flavors.

Add the sesame oil, stirring well to coat the entire mixture. Remove from heat and sprinkle the toasted sesame seeds on top. Drizzle with the last tablespoon of soy sauce for that finishing touch.