Tofu isn't just a vegetarian alternative. It's excellent at absorbing flavors like the cumin and chili oil in this recipe, it gains a lovely golden-brown outside when pan-fried, and it goes wonderfully with coconut rice. Even carnivores will be impressed.
1 package (14 ounce size) extra firm tofu, drained
1/2 teaspoon 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 cloves garlic, minced
1 tablespoon chopped cashews
Coconut Rice
3/4 cup uncooked basmati rice
1 can (13.5 ounce size) light coconut milk
1/4 teaspoon salt
3 tablespoons flaked sweetened coconut
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.
Combine cumin and next 5 ingredients in a large zip-top plastic bag. Add tofu. Seal bag and shake to coat.
Heat 1 teaspoon olive oil and chili oil in a nonstick skillet over medium-high heat. Add tofu and saute for 8 minutes or until golden. Remove tofu from pan, cover, and keep warm.
Heat 1 teaspoon olive oil in pan. Add spinach and garlic. Cook, stirring constantly, for 4 minutes or just until spinach wilts. Add tofu and cook, stirring until thoroughly heated. Sprinkle with cashews. Serve with Coconut Rice.
COCONUT RICE: Combine rice, coconut milk, and salt in a saucepan. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.
Remove from heat and let stand covered for 10 minutes. Add coconut and fluff with a fork.
AngelEmma
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reviews & comments
July 10, 2015
This is absolutely deliciouos! I added a chopped green onion to the top also - now one of my favorite recipes