Pan-Fried Tofu with Coconut Rice

Pan-Fried Tofu With Coconut Rice Recipe
Oxmoor House

Yield:

6 servings (serving size: 1/6 of tofu mixture and 2/3 cup rice)

Recipe from

Recipe Time

Prep: 2 Minutes
Cook: 15 Minutes
Other: 40 Minutes

Nutritional Information

Calories 240
Fat 10.5 g
Satfat 3.9 g
Protein 8.3 g
Carbohydrate 30.7 g
Cholesterol 0 mg
Iron 3.3 mg
Sodium 358 mg
Caloriesfromfat 38 %
Fiber 2.0 g
Calcium 87 mg

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

Preparation

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; shake to coat.

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.

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.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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