I call this recipe Sauced Tofu. Normally we would use oyster sauce or a soy sauce variant. This time we made our own sauce from scratch. The dish has  all the Boricua herbs we use in our cooking, so you could also call it Nuyorican Tofu.  Whatever name you give it, you won’t be disappointed. We also paired the dish with spinach and Chinese noodles; and we mixed it all in a wok. If you don’t have a wok, just cook the sauce in a large pan then add the cooked noodles  or favorite pasta to it.   And, if you prefer, you can pair the sauced tofu with rice. The possibilities are endless. It makes for a great vegetarian dinner. That’s what makes this dish so unique.

As mentioned in prior posts, it’s a good idea, even with extra firm tofu, to have it pressed before cooking.  Pressing the tofu squeezes out extra moisture, making it firmer and dryer which means you get a wonderfully crisp exterior when you cook it. Let me add,  if you’re using tofu as is, it doesn’t require pressing; but if you are sautéing or cooking it in a sauce, pressing is best. It also holds its shape better during cooking and ensures your seasonings won’t be diluted.  Pressing tofu is no big deal: wrap the block of tofu in a paper towel and put it on a large plate; then put something heavy such as a frying pan on top, weigh it down further with cans and jars, and leave for 30 minutes. The tofu will be about two-thirds its original thickness, and less than a ¼ teaspoon of water will have been removed. That’s it, now you can go on with the recipe.



1 block tofu (usually between 14-16 ounces)
1 bunch fresh spinach, about 1 pound
16 ounce package Chinese noodles or favorite string pasta
Half a stick butter
¼ cup flour
1½ cup water (can substitute chicken or vegetable broth)
Salt and black ground pepper to taste
¼ cup dried oregano
1 clove garlic, peeled and minced
1 packet Sazón Goya or Sa-zón Accent


  1.  After pressing (see above),  rinse tofu under running water and pat dry with paper towels. Cut into bite-sized pieces, about ¼-inch.
  2. Cut off the thick stems of the spinach and discard. Rinse the spinach in cold running water to make sure it’s clean, and shred it in pieces with your hands.
  3.  Cook noodles according to package directions.
  4.  Meanwhile, in a wok, melt butter over medium heat. Add flour and stir to combine.
  5.  Add water or both and thicken, stirring constantly, into a sauce. You can add more water depending upon how thick you want it.
  6.  Add salt, pepper, oregano and garlic. Stir in sazón.
  7.  Add pressed tofu pieces and spinach.  Mix well until heated. Add cooked noodles, stir to combine and serve immediately.
    Yield: 4 servings.