Pan-Fried Tofu with Coconut Rice |
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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Ingredients:
1 (14-ounce) package extra-firm tofu, drained |
1/2 teaspoon ground cumin |
1/2 teaspoon curry powder |
1/2 teaspoon ground allspice |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 teaspoons olive oil, divided |
1 teaspoon chili oil |
8 cups fresh baby spinach |
2 garlic cloves, minced |
1 tablespoon chopped cashews |
coconut rice |
coconut rice |
Directions:
1. Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes; set aside.
2. Combine cumin and next 5 ingredients in a large zip-top plastic bag; add tofu. Seal bag; shake to coat.
3. Heat 1 teaspoon olive oil and chili oil in a nonstick skillet over medium-high heat. Add tofu; sauté 8 minutes or until golden. Remove tofu from pan; cover and keep warm.
4. Heat 1 teaspoon olive oil in pan; add spinach and garlic. Cook, stirring constantly, 4 minutes or just until spinach wilts. Add tofu; cook, stirring until thoroughly heated. Sprinkle with cashews; serve with Coconut Rice.
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